Sweeteners and Sugar Alternatives in Food Technology 2e

Autor K O′Donnell
en Limba Engleză Hardback – 14 sep 2012
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.
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ISBN-13: 9780470659687
ISBN-10: 0470659688
Pagini: 504
Dimensiuni: 180 x 252 x 28 mm
Greutate: 1.14 kg
Ediția:2nd Edition
Editura: Wiley
Locul publicării:Chichester, United Kingdom

Public țintă

Food scientists and technologists; new product developers; ingredients suppliers; libraries of institutions which teach and research food science.


Preface Contributors PART ONE: NUTRITION AND HEALTH CONSIDERATIONS 1 Glycaemic Responses and Toleration Geoffrey Livesey 1.1 Introduction 1.2 Glycaemic response in ancient times 1.3 Glycaemic response approaching the millennium 1.4 The glycaemic response now and in future nutrition 1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice 1.6 Measurement and expression of the glycaemic response 1.7 The acute glycaemic response to sugars and alternatives 1.8 Long-term glycaemic control with sweeteners and bulking agents 1.9 Are low glycaemic carbohydrates of benefit in healthy persons? 1.10 Gastrointestinal tolerance in relation to the glycaemic response 1.11 Conclusion References 2 Dental Health Anne Maguire 2.1 Introduction 2.2 Dental caries 2.3 Reduced-calorie bulk sweeteners 2.4 High-potency (high-intensity) sweeteners 2.5 Bulking agents 2.6 Summary References 3 Digestive Health Henna R¿oyti¿o, Kirsti Tiihonen and Arthur C. Ouwehand 3.1 Introduction; prebiotics, sweeteners and gut health 3.2 Intestinal microbiota 3.3 Gut health 3.4 Prebiotics versus fibre 3.5 Endogenous prebiotics 3.6 Prebiotics 3.7 Current prebiotics 3.8 Health benefits 3.9 Synbiotics 3.10 Safety considerations 3.11 Conclusion Acknowledgements References 4 Calorie Control and Weight Management Michele Sadler and Julian D. Stowell 4.1 Introduction 4.2 Caloric contribution of sugars in the diet 4.3 Calorie control and its importance in weight management 4.4 Calorie reduction in foods 4.5 Appetite and satiety research 4.6 Sweeteners and satiety, energy intakes and body weight 4.7 Relevance of energy density and glycaemic response 4.8 Legislation relevant to reduced calorie foods 4.9 Conclusions Acknowledgement References PART TWO: HIGH-POTENCY SWEETENERS 5 Acesulfame K Christian Klug and Gert-Wolfhard von Rymon Lipinski 5.1 Introduction and history 5.2 Organoleptic properties 5.3 Physical and chemical properties 5.4 Physiological properties 5.5 Applications 5.6 Safety and analytical methods 5.7 Regulatory status References 6 Aspartame, Neotame and Advantame Kay O'Donnell 6.1 Aspartame 6.2 Neotame 6.3 Advantame References 7 Saccharin and Cyclamate Grant E. DuBois 7.1 Introduction 7.2 Current understanding of sweetness 7.3 Saccharin 7.4 Cyclamate References 8 Sucralose Samuel V. Molinary and Mary E. Quinlan 8.1 Introduction 8.2 History of development 8.3 Production 8.4 Organoleptic properties 8.5 Physico-chemical properties 8.6 Physiological properties 8.7 Applications 8.8 Analytical methods 8.9 Safety 8.10 Regulatory status References 9 Natural High-Potency Sweeteners Michael G. Lindley 9.1 Introduction 9.2 The sweeteners 9.3 Conclusions References PART THREE: REDUCED-CALORIE BULK SWEETENERS 10 Erythritol Peter de Cock 10.1 Introduction 10.2 Organoleptic properties 10.3 Physical and chemical properties 10.4 Physiological properties and health benefits 10.5 Applications 10.6 Safety and specifications 10.7 Regulatory status 10.8 Conclusions References 11 Isomalt Anke Sentko and Ingrid Willibald-Ettle 11.1 Introduction 11.2 Organoleptic properties 11.3 Physical and chemical properties 11.4 Physiological properties 11.5 Applications 11.6 Safety 11.7 Regulatory status: worldwide 11.8 Conclusions References 12 Lactitol Christos Zacharis 12.1 History 12.2 Organoleptic properties 12.3 Physical and chemical properties 12.4 Physiological properties 12.5 Health benefits 12.6 Applications 12.7 Regulatory status 12.8 Conclusions References 13 Maltitol Powder Malcolm W. Kearsley and Ronald C. Deis 13.1 Introduction 13.2 Production 13.3 Structure 13.4 Physical and chemical properties 13.5 Physiological properties 13.6 Applications in foods 13.7 Labelling claims 13.8 Legal status 13.9 Conclusions References 14 Maltitol Syrups Michel Flambeau, Fr¿ed¿erique Respondek and Anne Wagner 14.1 Introduction 14.2 Production 14.3 Hydrogenation 14.4 Structure 14.5 Physico-chemical characteristics 14.6 Physiological properties 14.7 Applications in foods 14.8 Legal status 14.9 Safety 14.10 Conclusions References 15 Sorbitol and Mannitol Ronald C. Deis and Malcolm W. Kearsley 15.1 Introduction 15.2 Production 15.3 Hydrogenation 15.4 Storage 15.5 Structure 15.6 Safety 15.7 Physico-chemical characteristics 15.8 Physiological properties 15.9 Applications in foods 15.10 Non-food applications 15.11 Legal status 15.12 Conclusions References 16 Xylitol Christos Zacharis 16.1 Description 16.2 Organoleptic properties 16.3 Physical and chemical properties 16.4 Physiological properties 16.5 Applications 16.6 Safety 16.7 Regulatory status References PART FOUR: OTHER SWEETENERS 17 New Developments in Sweeteners Guy Servant and Gwen Rosenberg 17.1 Sweet taste modulators 17.2 Sweet modulator targets 17.3 Industry need for reduced-calorie offerings 17.4 Sweet taste receptors 17.5 Commercially viable sweet taste modulators 17.6 Regulatory approval of sweet taste modulators 17.7 Commercialisation of sweet taste modulators 17.8 Future sweet taste modulators and new sweeteners 17.9 Modulators for other taste modalities 17.10 Savoury flavour ingredients 17.11 Bitter blockers 17.12 Cooling flavours 17.13 Salt taste modulators 17.14 Conclusions References 18 Isomaltulose Anke Sentko and Ingrid Willibald-Ettle 18.1 Introduction 18.2 Organoleptical properties 18.3 Physical and chemical properties 18.4 Microbiological properties 18.5 Physiological properties 18.6 Toxicological evaluations 18.7 Applications 18.8 Regulatory status 18.9 Conclusions References 19 Trehalose Takanobu Higashiyama and Alan B. Richards 19.1 Introduction 19.2 Trehalose in nature 19.3 Production 19.4 Metabolism, safety and tolerance 19.5 Regulatory status 19.6 Properties 19.7 Application in food 19.8 Physiological properties 19.9 Conclusions References PART FIVE: BULKING AGENTS - MULTI-FUNCTIONAL INGREDIENTS 20 Bulking Agents - Multi-Functional Ingredients Michael Auerbach and Anne-Karine Dedman 20.1 Introduction 20.2 Gluco-polysaccharides 20.3 Resistant starches and resistant maltodextrins 20.4 Fructo-oligosaccharides References Index

Notă biografică

Kay O'Donnell has worked in the food industry for over 20 years, in a variety of senior R&D and commercial roles, for companies including Forum Bioscience, Cadbury, Kraft, GSK and Mars.

Malcolm W. Kearsley was most recently a Principal Scientist with Cadbury at their research centre in Reading, UK. After a career in teaching, research and technical sales in the food industry, he is now retired.


GPs, GP registrars, GP practice libraries. junior doctors, medical and nursing students, practice nurses, and primary healthcare professionals.