Alternative Sweeteners -

Alternative Sweeteners

Lyn O'Brien-Nabors (Herausgeber)

Buch | Hardcover
588 Seiten
2011 | 4th edition
Crc Press Inc (Verlag)
978-1-4398-4614-8 (ISBN)
309,95 inkl. MwSt
Sweeteners are forever in the news. Whether it’s information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of Alternative Sweeteners provides information on new, recently evaluated, and numerous other alternatives to sucrose.

This edition retains the successful format that made previous editions so popular. The discussion of each sweetener includes production, physical characteristics, utility and relative sweetness compared to sucrose, technical qualities, admixture potential, application, availability, shelf life, general cost and economics, metabolism, carcinogenicity and other toxicity evaluation data, cariogenicity evaluations, and regulatory status.

Scientists and food technologists have been researching sweeteners and sweetness for more than 100 years. The number of approved sweeteners has increased substantially in the last three decades. Food product developers now have a number of sweeteners from which to choose in order to provide more product choices to meet the increasing demand for good-tasting products that have reduced calories. With contributions from experts who develop, make, and use the sweeteners, this book draws together the latest information into a convenient resource that can bring researchers closer to developing the ideal sweetener.

Lyn O’Brien-Nabors is affiliated with the Kellen Company in Atlanta, Georgia.

Alternative Sweeteners: An Overview. LOW CALORIE SWEETENERS: Acesulfame Potassium. Advantame. Alitame. AspartameCyclamate. Neohesperidin. Dihydrochalcone. Neotame. Saccharin. Stevioside.Sucralose. Tagatose. Less Common High-Potency Sweeteners. REDUCED CALORIE SWEETENERS: Erythritol. Hydrogenated Starch, Hydrolysates, and Maltitol Syrups. Isomalt. Maltitol. Lactitol. Sorbitol and Mannitol. Xylitol. CALORIC ALTERNATIVES: Crystalline Fructose. High Fructose Com Syrup. Isomaltulose. Trehalose. MULTIPLE INGREDIENT APPROACH: Mixed Sweetener Functionality. Aspartame-Acesulfame Salt. Polydextrose. Other Low Calorie Ingredients: Fat and Oil Replacers.

Erscheint lt. Verlag 8.9.2011
Zusatzinfo 107 Tables, black and white; 170 Illustrations, black and white
Verlagsort Bosa Roca
Sprache englisch
Maße 178 x 254 mm
Gewicht 1224 g
Themenwelt Technik Lebensmitteltechnologie
ISBN-10 1-4398-4614-6 / 1439846146
ISBN-13 978-1-4398-4614-8 / 9781439846148
Zustand Neuware
Haben Sie eine Frage zum Produkt?
Mehr entdecken
aus dem Bereich
Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht

von Franz-Michael Rouwen; Tilo Hühn

Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00
A Laboratory Manual

von Dennis D. Miller; C. K. Yeung

Buch | Softcover (2022)
John Wiley & Sons Inc (Verlag)
63,99