Sweeteners And Sugar Alternatives In Food Technology eBook
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Sweeteners And Sugar Alternatives In Food Technology
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Author : Kay O'Donnell
language : en
Publisher: John Wiley & Sons
Release Date : 2012-07-13
Sweeteners And Sugar Alternatives In Food Technology written by Kay O'Donnell and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-13 with Technology & Engineering categories.
This book provides a comprehensive and accessible source ofinformation on all types of sweeteners and functional ingredients,enabling manufacturers to produce low sugar versions of all typesof foods that not only taste and perform as well as sugar-basedproducts, but also offer consumer benefits such as caloriereduction, dental health benefits, digestive health benefits andimprovements in long term disease risk through strategies such asdietary glycaemic control. Now in a revised and updated new edition which contains sevennew chapters, part I of this volume addresses relevant digestiveand dental health issues as well as nutritional considerations.Part II covers non-nutritive, high-potency sweeteners and, inaddition to established sweeteners, includes information to meetthe growing interest in naturally occurring sweeteners. PartIII deals with the bulk sweeteners which have now been used infoods for over 20 years and are well established both in foodproducts and in the minds of consumers. In addition to the"traditional" polyol bulk sweeteners, newer products such asisomaltulose are discussed. These are seen to offer many of theadvantages of polyols (for example regarding dental heath and lowglycaemic response) without the laxative side effects if consumedin large quantity. Part IV provides information on the sweetenerswhich do not fit into the above groups but which nevertheless mayoffer interesting sweetening opportunities to the productdeveloper. Finally, Part V examines bulking agents andmultifunctional ingredients which can be beneficially used incombination with all types of sweeteners and sugars.
Sweeteners And Sugar Alternatives In Food Technology
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Author : Helen Mitchell
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Sweeteners And Sugar Alternatives In Food Technology written by Helen Mitchell and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
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 benefits, digestive health benefits and improvements in longterm disease risk through strategies such as dietary glycaemiccontrol. Part I of this comprehensive book addresses these healthand nutritional considerations. Part II covers non-nutritive,high-intensity sweeteners, providing insights into blendingopportunities for qualitative and quantitative sweetnessimprovement as well as exhaustive application opportunities. PartIII deals with reduced calorie bulk sweeteners, which offer bulkwith fewer calories than sugar, and includes both the commerciallysuccessful polyols as well as tagatose, an emerging functional bulksweetener. Part IV looks at the less well-established sweetenersthat do not conform in all respects to what may be considered to bestandard sweetening properties. Finally, Part V examines bulkingagents and multifunctional ingredients. Summary tables at the endof each section provide valuable, concentrated data on each of thesweeteners covered. The book is directed at food scientists andtechnologists as well as ingredients suppliers.
Sweeteners
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Author : Theodoros Varzakas
language : en
Publisher: CRC Press
Release Date : 2012-05-14
Sweeteners written by Theodoros Varzakas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-14 with Technology & Engineering categories.
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 perspectives. Topics include: The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applications Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.
Alternative Sweeteners
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Author : Lyn O'Brien-Nabors
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Alternative Sweeteners written by Lyn O'Brien-Nabors and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
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 alternative
Sweeteners
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Author : Jean-Michel Merillon
language : en
Publisher:
Release Date :
Sweeteners written by Jean-Michel Merillon and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Botanical chemistry categories.
Sugar Substitutes And Enhancers
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Author : Nicholas Pintauro
language : en
Publisher:
Release Date : 1973
Sugar Substitutes And Enhancers written by Nicholas Pintauro and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Nonnutritive Sweeteners Patents categories.
The Case Against Sugar
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Author : Gary Taubes
language : en
Publisher: Anchor
Release Date : 2017-12-12
The Case Against Sugar written by Gary Taubes and has been published by Anchor this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-12 with Health & Fitness categories.
From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.