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Sweeteners and Sugar Alternatives in Food Technology
Sugar replacement in food and beverage manufacture no longer hasjust an economic benefit. The use of ingredients to improve thenutritional status of a food product is now one of the majordriving forces in new product development. It is thereforeimportant, as options for sugar replacement continue to increase,that expert knowledge and information in this area is readilyavailable. Sweeteners and Sugar Alternatives in Food Technologyprovides the information required for sweetening and functionalsolutions, enabling manufacturers to produce processed foods thatnot only taste and perform as well as sugar-based products, butalso offer consumer benefits such as calorie reduction, dentalhealth benefi...
Sweeteners
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspe
Low-calorie Sweeteners
The field of artificial sweeteners is a complex one: each sweetener is unique in terms of its composition and taste, and those allowed by legislation vary according to country. Furthermore, they exist certain controversial issues, i.e. are sweeteners really useful in weight management or as an ingredient for people with diabetes, and do they not, through a subtle biological mechanism, trigger appetite rather than reduce it? This book provides a complete update on all aspects of science about sweeteners. One of the matters discussed is whether there is a difference between 'natural' and 'synthetic' substances from the point of view of safety. Attention is also paid to new developments and applications of sweeteners, as well as to the usefulness and relevance of low-calorie sweeteners in nutrition and as one aspect of weight control and calorie intake. Lastly, consumer preferences and the differing perceptions, according to geographical regions, of sweetener-containing products are evaluated. The book concludes with a section on world trade rules.
Empty Pleasures
Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in the United States, Carolyn de la Pena blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda. She describes how saccharin, an accidental laboratory by-product, was transformed from a perceived adulterant into a healthy ingredient. As food producers and pharmaceutical companies worked together to create diet products, savvy women's magazine writers and editors promoted ar...
Alternative Sweeteners
Saccharin; Aspartame; Cyclamate; Acesulfame-K; Talin Protein; Dihydrochalcone sweeteners from citrus flavanones; L-sugars: Lev-O-CalTM; Polyalcohols: sorbitol, mannitol, maltitol, and hydrigenated starch hydrolysates; Xylitol; Palatinit: technological and processing; Pure crysalline fructose; high-fructose syrups; Stevioside; A review of various other alternative sweeteners; Mixed sweetener functionality.
Handbook of Sweeteners
The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements...
Alternative Sweeteners, Fourth Edition
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...
The Stevia Deception
Through the power of persuasive advertising and clever marketing, we’ve been sold on the idea that stevia is a natural herbal sweetener that is not only harmless but even health-promoting. As such, it is promoted as a better choice over sugar or other low-calorie sweeteners. Stevia has rapidly become a multimillion-dollar industry. Despite all of the marketing hype, stevia is not the innocent little herb it is made out to be—and it is not harmless. The stevia sweetener you purchase at the store is a highly refined, purified chemical that is little different from any other artificial sweetener, with many of the same drawbacks and dangers. The author’s observation of troubling adverse re...
Sweeteners
Sweeteners constitute a major additives and ingredients group for the food industry, with their application ranging across all product sectors. The large number of sweeteners available to the product developer enables the creation of sweet-tasting products without the calorie contribution of traditional sugars. The combination of bulk and intense sweeteners allows very specific tailoring of sweetener specifications to fit the technical restrictions of particular products and the sweetness profiles required. First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs. The third edition of this book contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and production.
