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Sweeteners and sugar alternatives in food technology

Author: Helen Mitchell
Publisher: Oxford ; Ames, Iowa : Blackwell Pub., 2006.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available. "Sweeteners and Sugar  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Sweeteners and sugar alternatives in food technology.
Oxford ; Ames, Iowa : Blackwell Pub., 2006
(DLC) 2005035903
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Helen Mitchell
ISBN: 9780470995990 0470995998 9780470996003 0470996005
OCLC Number: 608623091
Description: 1 online resource (xviii, 413 pages) : illustrations
Contents: Cover --
TOC36;Contents --
Preface --
Contributors --
PART ONE58; NUTRITION AND HEALTH CONSIDERATIONS --
CH36;1 Glycaemic Responses and Toleration --
146;1 Introduction --
146;2 Glycaemic response in ancient times --
146;3 Glycaemic response approaching the millennium --
146;4 The Glycaemic response now and in future nutrition --
146;5 Measurement and expression of the glycaemic response --
146;6 The acute glycaemic response to sugars and sweeteners --
146;7 Long45;term glycaemic control with sweeteners and bulking agents --
146;8 Gastrointestinal tolerance in relation to the glycaemic response --
146;9 Finally --
CH36;2 Dental Health --
246;1 Introduction --
246;2 Dental caries --
246;3 Reduced calorie bulk sweeteners --
246;4 High45;potency 40;high45;intensity41; sweeteners --
246;5 Bulking agents --
246;6 Summary --
CH36;3 Digestive Health --
346;1 Introduction --
346;2 Prebiotics versus fibre --
346;3 Prebiotics --
346;4 Health benefits --
346;5 Synbiotics --
346;6 Safety considerations --
346;7 Conclusion --
CH36;4 Calorie Control and Weight Management --
446;1 Caloric contribution of sugars in our diet --
446;2 Calorie control and its importance in weight management --
446;3 Satiety58; role of intense and bulk sweeteners --
446;4 Legislation relevant to reduced45;calorie foods --
446;5 Conclusions --
PART TWO58; HIGH45;POTENCY 40;HIGH45;INTENSITY41; SWEETENERS --
CH36;5 Acesulfame K --
546;1 Introduction and history --
546;2 Organoleptic properties --
546;3 Physical and chemical properties --
546;4 Physiological properties --
546;5 Applications --
546;6 Safety and analytical methods --
546;7 Regulatory status --
CH36;6 Aspartame and Neotame --
646;1 Aspartame --
646;2 Neotame --
CH36;7 Saccharin and Cyclamate --
746;1 Saccharin --
746;2 Cyclamate --
CH36;8 Sucralose --
846;1 Introduction --
846;2 History of development --
846;3 Production --
846;4 Organoleptic properties --
846;5 Physico45;chemical properties --
846;6 Physiological properties --
846;7 Applications --
846;8 Analytical methods --
846;9 Safety --
846;10 Regulatory situation --
Summary Table for Part Two --
PART THREE58; REDUCED45;CALORIE BULK SWEETENERS --
CH36;9 Erythritol --
946;1 Description --
946;2 Organoleptic properties --
946;3 Physical and chemical properties --
946;4 Physiological properties and health benefits --
946;5 Applications --
946;6 Safety --
946;7 Regulatory status --
CH36;10 Isomalt --
1046;1 Description --
1046;2 Organoleptic properties --
1046;3 Physical and chemical properties --
1046;4 Physiological properties --
1046;5 Applications --
1046;6 Safety --
1046;7 Regulatory status58; worldwide --
1046;8 Conclusion --
CH36;11 Lactitol --
1146;1 History --
1146;2 Organoleptic properties --
1146;3 Physical and chemical properties --
1146;4 Physiological properties --
1146;5 Health benefits --
1146;6 Applications --
1146;7 Regulatory status --
1146;8 Conclusion --
CH36;12 Maltitol and Maltitol Syrups --
1246;1 Introduction --
1246;2 Production --
1246;3 Hydrogenation --
1246;4 Structu.
Responsibility: edited by Helen Mitchell.
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Abstract:

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving  Read more...

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"Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste Read more...

 
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