Sweeteners and Sugar Alternatives in Food Technology (eBook)

Kay O'Donnell, Malcolm Kearsley (Herausgeber)

eBook Download: EPUB

2012 | 2. Auflage
504 Seiten
John Wiley & Sons (Verlag)
978-1-118-37397-2 (ISBN)

Infos

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.

Autor

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.

Rezensionen

"This second edition is a successfully revised and updated
new version containing also seven new chapters. The authors
have been assisted by an excellent team of co-workers, especially
experienced in the field of food sweetness."
(Advances in Food Sciences, 1 October 2013)

Produkt-Details

• Erscheint lt. Verlag: 13.7.2012
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Marketing & Product Development • Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • ingredients • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Lebensmittel-Vermarktung u. -Produktentwicklung • Süssstoff • Süssstoff • Zuckeraustauschstoffe • Zusatzstoffe
• ISBN-10: 1-118-37397-9 / 1118373979
• ISBN-13: 978-1-118-37397-2 / 9781118373972