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Sweeteners : nutritive

Author: Richard J Alexander
Publisher: St. Paul, Minn., USA : Eagan Press, ©1998.
Series: Eagan Press handbook series.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Richard J Alexander
ISBN: 0913250953 9780913250952
OCLC Number: 39149428
Description: vi, 116 pages : illustrations ; 26 cm.
Contents: 1. Chemistry of Carbohydrate-Based Sweeteners 1 --
Reactions of Carbohydrate-Based Sweeteners --
Hydrolysis and inversion --
Isomerization --
Reduction --
Oxidation --
Thermal degradation --
2. Sweetness As a Sensory Property / Robert S. Shallenberger 9 --
Definition of Sweetness --
Taste profiles --
Taste spectra --
Perceived sweetness --
Relative sweetness --
Chemical Structure and Sweetness --
3. Production and Description 17 --
Sucrose-Based Sweeteners --
Production --
Product types --
Starch-Based Sweeteners --
Dextrose-based products --
Fructose-based products --
Other starch-based products --
Others --
Honey and artificial honey --
Lactose --
Maple syrup and maple sugar --
Fruit-derived sweeteners --
4. Analytical Tests for Sweeteners 31 --
Physical Tests --
Particle size --
Clarity or color --
Viscosity --
Chemical Tests --
Moisture or water content --
Solids content --
Dextrose equivalent --
Saccharide distribution --
pH --
ash --
Sulfur dioxide --
Microbiological Tests --
5. Chemical and Functional Properties 37 --
Chemical Properties --
Colligative properties --
Dielectric properties --
Solubility and crystallization --
Functional Properties --
Sweetness and flavor --
Control of water in systems --
Viscosity --
Foam stabilization --
Cohesiveness --
6. Bakery and Other Grain-Based Products 45 --
Functions of Sweeteners in Grain-Based Products --
Sweetness --
Brown color formation --
Flavor enhancement --
Structure --
Softness --
Appearance --
Hard Wheat Products --
Bread, rolls, and bagels --
Sweet dough products --
Soft Wheat Products --
Cakes --
Cookies --
Other products --
Frostings, Icings, and Topical Applications --
Frostings and fillings --
Icings --
Topical applications --
Ready-to-Eat Cereals and Granola Products --
Processing aid --
Flavor --
Coatings --
Adhesion --
Troubleshooting --
7. Confections 63 --
Functions of Sweeteners in Confections --
Sweetness --
Texture --
Humectancy --
Processing Considerations --
Agitation --
Temperature --
Viscosity --
Sweetener type --
Other ingredients --
Chocolate and Compound Coatings --
Processing --
Bloom --
Hard Candies --
Processing --
Defects --
Caramels and Other Chewy Candies --
Fudge --
Fondants and Cremes --
Aerated Candies --
Others --
Citrus-flavored tablets --
Pancoated candies --
Troubleshooting --
8. Other Applications 79 --
Fruit and Vegetable Preservation --
Effects of carbohydrate-based sweeteners --
Jams, jellies, and preserves --
Canned fruits and vegetables --
Beverages --
Carbonated and noncarbonated beverages --
Powdered drink mixes --
Alcoholic beverages --
Dairy-Based Foods --
Effects of sweeteners --
Ice cream and frozen desserts --
Yogurt --
Soups, Gravies, and Meats --
Troubleshooting --
9. Special Topics 91 --
Sweetener Selection in Product Development --
Dental Caries --
Diabetes --
Regulatory Status and Nutritional Labeling --
Appendix A. Characteristics of Sugars 97 --
Appendix B. Characteristics of Additional Carbohydrate-Based Products 99 --
Granulated sugar --
Liquid sugar --
Brown sugar --
Maltodextrins --
Corn syrups and corn syrup solids --
Dextrose syrups and high-maltose corn syrups --
Vitamin and mineral content of honey --
Appendix C. Gravity, Degrees Brix, and Degrees Baume of Sugar Solutions 103.
Series Title: Eagan Press handbook series.
Responsibility: R.J. Alexander.

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