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Alternative Sweeteners (Third edition, revised and expanded)
Lyn O'brien Nabors
Marcel Dekker
2001
572 pages, Illustrated ISBN 0824704371
£107.00
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Volume 112 in the series, Food Science and Technology, this book
surveys the extensive field of sucrose alternatives, detailing scientific
information, technical applications, and regulatory ratings for a wide range of
sweeteners. It highlights the change in status of saccharin, the increased use
of polyols, and the possibilities provided by the availability of a variety of
alternative sweeteners and their uses in combination. It contains new chapters
on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt. It
will be of interest to food scientists and technologists; beverage,
pharmaceutical, and cosmetic manufacturers and suppliers; nutritionists and
dieticians; biochemists; toxicologists; and advanced students in food and
related disciplines.
Contents
Alternative sweeteners - an overview.
Low calorie sweeteners: acesulfame K; alitame; aspartame; cyclamate; neohesperidin dihydrochalcone;
tagatose; neotame; saccharin; stevioside; sucralose; less common high-potency sweeteners.
Reduced calorie sweeteners: erythritol; hydrogenated starch hydrolysates and maltitol syrup; isomalt; maltitol;
lactitol - a new reduced-calorie sweetener; sorbitol and mannitol; xylitol.
Caloric alternatives: crystalline fructose; high-fructose corn syrup; isomaltulose; trehalose.
Multiple ingredient approach: mixed sweetener functionality; aspartame-acesulfame salt; polydextrose;
other low-calorie ingredients - fat and oil replacers.
To find similar publications, click on a keyword below:
Autumn 2001
: Marcel Dekker
: aspartame
: beverages
: biochemistry
: cosmetics
: food ingredients
: food science
: nutrition, human
: pharmaceuticals
: polyols
: saccharin
: sweeteners, low calorie
: toxicology
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