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4th Edition

Alternative Sweeteners

Edited By

Lyn O'Brien-Nabors





ISBN 9781138198562
Published October 26, 2016 by CRC Press
587 Pages 170 B/W Illustrations

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Book Description

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.

Table of Contents

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.

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Editor(s)

Biography

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

Reviews

"Praise for the first edition. . . . . .strongly recommend this book to all scientists who would be interested in getting a quick and authoritative glimpse of the artificial sweetener field."
---Journal of Food Science and Technology
". . .a valuable collection. . .. . . .recommended to students and advanced professionals in a variety of chemical, sensory, and commercial fields, primarily as a landmark of the interim status of the dynamic topic of sweeteners."
---Journal of Food Biochemistry and for the Second Edition. . .
". . .an excellent and timely reference."
---Food Technology
". . ..a good reference book in convenient format. . ..an up-to-date overview of sweetener alternatives to sucrose."
---Australian Journal of Nutrition and Dietetics
". . .an extremely useful and well-constructed volume."
---International Journal of Food Science and Technology
". . .one of the best and most useful books I have seen on the subject of sweeteners. . .. . . .a summary for reference on many aspects of the sweeteners, collecting together data on a variety of issues in one compact volume."
---Trends in Food Science & Technology