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Sweeteners Handbook (3rd edition)
Edited by Rachel Wilson
Blackwell
November 2007
Hardcover 200 ISBN 9781905224425
£95.00
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Sweeteners constitute a major additives and ingredients group for the food industry,
with their application ranging across all product sectors. The large number of sweeteners available to
the product developer enables the creation of sweet-tasting products without the calorie contribution
of traditional sugars. The combination of bulk and intense sweeteners allows very specific tailoring
of sweetener specifications to fit the technical restrictions of particular products and the sweetness profiles required.
First published in 1996, The Sweeteners Handbook has been an essential
reference tool for the food industry, providing detailed information on the properties and
applications of the sweeteners currently permitted for use in foodstuffs. The third edition of this book
contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on
bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and
production.
Contents
Introduction
Part 1. Intense Sweeteners
1.1 Acesulfame K
1.2 Alitame
1.3 Aspartame
1.4 Brazzeine
1.5 Cyclamate
1.6 Glycyrrhizin
1.7 Neohesperidine
1.8 Neotame
1.9 Saccharin
1.10 Stevioside
1.11 Sucralose
1.12 Thaumatin
Part 2. Bulk Sweeteners
2.1 Crystalline Fructose
2.2 Erythritol
2.3 Isomalt
2.4 Isomaltulose
2.5 Lactitol
2.6 Malitol & Malitol Syrup
2.7 Mannitol
2.8 Sorbitol & Sorbitol Syrup
2.9 Trehalose
2.10 Xylitol
Part 3. Legislation
3.1 European Community Legislation
3.2 UK Legislation
3.3 Gulf States Legislation
3.4 USA Legislation
3.5 Other Countries
Appendix: Suppliers
Index.
To find similar publications, click on a keyword below:
aspartame
: food science
: sucralose
: sweeteners
: sweeteners, low calorie
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