Sweeteners and Sugar Alternatives in Food Technology.

Sugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available. Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed 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. Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers..

Sweeteners and Sugar Alternatives in Food Technology -- Contents -- Preface -- Contributors -- PART ONE: NUTRITION AND HEALTH CONSIDERATIONS -- 1 Glycaemic Responses and Toleration -- 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 Measurement and expression of the glycaemic response -- 1.6 The acute glycaemic response to sugars and sweeteners -- 1.7 Long-term glycaemic control with sweeteners and bulking agents -- 1.8 Gastrointestinal tolerance in relation to the glycaemic response -- 1.9 Finally -- 2 Dental Health -- 2.1 Introduction -- 2.2 Dental caries -- 2.2.1 The problem -- 2.2.2 Aetiology -- 2.2.3 Control and prevention -- 2.2.4 Determining cariogenicity -- 2.3 Reduced calorie bulk sweeteners -- 2.3.1 Erythritol -- 2.3.2 Isomalt -- 2.3.3 Lactitol -- 2.3.4 Maltitol -- 2.3.5 Sorbital -- 2.3.6 Mannitol -- 2.3.7 D-tagatose -- 2.3.8 Xylitol -- 2.3.9 Key points from the dental evidence for reducedcalorie sweeteners and their use -- 2.4 High-potency (high-intensity) sweeteners -- 2.4.1 Acesulfame K -- 2.4.2 Aspartame and neotame -- 2.4.3 Cyclamate and saccharin -- 2.4.4 Sucralose -- 2.4.5 Other sweeteners -- 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use -- 2.5 Bulking agents -- 2.5.1 Polydextrose -- 2.5.2 Fructose and glucose polymers -- 2.5.3 Key points from the dental evidence for bulking agents -- 2.6 Summary -- 3 Digestive Health -- 3.1 Introduction -- 3.1.1 Prebiotics, sweeteners and digestive health -- 3.1.2 Intestinal microbiota -- 3.1.3 Gut health -- 3.2 Prebiotics versus fibre -- 3.2.1 Endogenous prebiotics -- 3.2.2 Milk oligosaccharides -- 3.2.3 Secreted substrates in the gut -- 3.3 Prebiotics -- 3.3.1 Current prebiotics -- 3.4 Health benefits..

Medienart:	E-Book

Erscheinungsjahr:	2008 ©2008.
Erschienen:	Hoboken: John Wiley & Sons, Incorporated ; 2008 ©2008.
Ausgabe:	2nd ed.

Weitere Ausgaben:	Erscheint auch als Druck-Ausgabe: Sweeteners and sugar alternatives in food technology

Sprache:	Englisch

Beteiligte Personen:	Mitchell, Helen [VerfasserIn]

Links:	Volltext

ISBN:	978-0-470-99599-0

Themen:	Electronic books Ernährung Lebensmitteltechnologie Süßungsmittel Sugar substitutes Sugars in human nutrition Sweeteners

RVK:	RVK Klassifikation ZE 13000 VK 8580

Anmerkungen:	Description based on publisher supplied metadata and other sources

Umfang:	1 online resource (433 pages)

Förderinstitution / Projekttitel:

PPN (Katalog-ID):	1658284011