Sweeteners and Sugar Alternatives in Food Technology (eBook)

This book provides a comprehensive and accessible source of
information on all types of sweeteners and functional ingredients,
enabling manufacturers to produce low sugar versions of all types
of foods that not only taste and perform as well as sugar-based
products, but also offer consumer benefits such as calorie
reduction, dental health benefits, digestive health benefits and
improvements in long term disease risk through strategies such as
dietary glycaemic control.

Now in a revised and updated new edition which contains seven
new chapters, part I of this volume addresses relevant digestive
and dental health issues as well as nutritional considerations.
Part II covers non-nutritive, high-potency sweeteners and, in
addition to established sweeteners, includes information to meet
the growing interest in naturally occurring sweeteners. Part
III deals with the bulk sweeteners which have now been used in
foods for over 20 years and are well established both in food
products and in the minds of consumers. In addition to the
"traditional" polyol bulk sweeteners, newer products such as
isomaltulose are discussed. These are seen to offer many of the
advantages of polyols (for example regarding dental heath and low
glycaemic response) without the laxative side effects if consumed
in large quantity. Part IV provides information on the sweeteners
which do not fit into the above groups but which nevertheless may
offer interesting sweetening opportunities to the product
developer. Finally, Part V examines bulking agents and
multifunctional ingredients which can be beneficially used in
combination with all types of sweeteners and sugars.