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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