Alternative Sweeteners: 4th Edition (Paperback) book cover

Alternative Sweeteners

4th Edition

Edited by Lyn O'Brien-Nabors

CRC Press

587 pages | 170 B/W Illus.

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Paperback: 9781138198562
pub: 2016-10-26
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pub: 2011-09-06
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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; Nabors

LOW CALORIE SWEETENERS*

Acesulfame Potassium; Lipinski and Hangar

Advantame; Bishay

Alitame; Auerbach, Locke, and Hendrick

Aspartame; Butchko, Stargel, Comer, Mayhew, and Andress

Cyclamate; Bopp and Price

Neohesperidin Dihydrochalcone; Borrego and Montijano

Neotame; Stargel, Mayhew, Comer, Andress and Butchko

Saccharin; Pearson

Stevioside; Kinghorn, Wu, and Djendoel

Sucralose; Goldsmith and Merkel

Tagatose; Bertelsen, Hansen, Laursen, Saunders, and Eriknauer

Less Common High-Potency Sweeteners; Kinghorn and Compandre

REDUCED CALORIE SWEETENERS

Erythritol; Embuscado and Patil

Hydrogenated Starch, Hydrolysates, and Maltitol Syrups; Eberhardt

Isomalt; Wijers and Strater

Maltitol; Kato and Moskowitz

Lactitol; Mesters, van Velthuijsen and Brokx

Sorbitol and Mannitol; Le and Mulderrig

Xylitol; Olinger and Pepper

CALORIC ALTCRNATIVES*

Crystalline Fructose; White and Osberger

High Fructose Com Syrup; Buck

Isomaltulose; Irwin and Strater

Trehalose; Richards and Dexter

MULTIPLE INGREDIENT APPROACH

Mixed Sweetener Functionality; Bakal

Aspartame-Acesulfame Salt; Fry and Hoek

Polydextrose; Mitchell, Auerbach, and Moppett

Other Low Calorie Ingredients: Fat and Oil Replacers; Deis

About the Editor

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

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science