4th Edition

Alternative Sweeteners





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

USD $115.00

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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; 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

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Editor(s)

Biography

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