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Sweeteners and Sugar Alternatives in Food Technology 1st Edition

by Helen Mitchell (Editor)
5.0 5.0 out of 5 stars 2 ratings
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Sweeteners and Sugar Alternatives in Food Technology
Sweeteners and Sugar Alternatives in Food Technology
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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.

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  1. ISBN-10
    1405134348
  2. ISBN-13
    978-1405134347
  3. Edition
    1st
  4. Publisher
    Wiley-Blackwell
  5. Publication date
    July 25, 2006
  6. Language
    English
  7. Dimensions
    7 x 1.05 x 9.9 inches
  8. Print length
    432 pages
  9. See all details
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Editorial Reviews

Review

"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 dietry glycaemic control." (Food & Drink Technology, June 2006)

"This book provides a comprehensive overview of sweetening and bulking solutions and the nutritional enhancement of foods. Manufacturers should find it a key source of information when it comes to the production of appealing low sugar, no added sugar, sugar free, reduced calorie, high fibre, low glycaemic and tooth-friendly food products with a range of corresponding consumer health benefits." (European Baker, May 2006)

From the Back Cover

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.

Product details

  • Publisher ‏ : ‎ Wiley-Blackwell; 1st edition (July 25, 2006)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 432 pages
  • ISBN-10 ‏ : ‎ 1405134348
  • ISBN-13 ‏ : ‎ 978-1405134347
  • Item Weight ‏ : ‎ 2.35 pounds
  • Dimensions ‏ : ‎ 7 x 1.05 x 9.9 inches
  • Customer Reviews:
    5.0 5.0 out of 5 stars 2 ratings

Customer reviews

5 out of 5 stars
5 out of 5
2 global ratings

Top reviews from the United States

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Cliente Amazon
5.0 out of 5 stars Conocer sobre Sustitutos del Azúcar
Reviewed in the United States on January 29, 2020
Verified Purchase
Excelente Libro en donde se tratan todos los sustitutos de Azúcar en forma descriptiva de sus propiedades, usos, inconvenientes.
Para los tiempos de hoy en donde la sustentabilidad apunta entre otras al cuidado de la salud, tener este libro es fundamental para el desarrollo de nuevos Alimentos.
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Carpenter B.
5.0 out of 5 stars A Confectionery Technologist and teacher view.
Reviewed in the United States on October 14, 2009
Verified Purchase
After 30 years of working only with sugar and corn syrup to make candy and chocolate items, I had to face the needs of people needing light and diabetic products because the market is more serious than ever.
This book, though sometimes repeat the functional properties of some ingredients like polyols from one chapter to another, turned out to be exactly what I needed in terms of a very good and quick guide featuring manufacturing methods, physiological properties, chemistry and uses of the most important alternatives to sugar, even providing formulas in some instances.I also use it as a reference book for my College "Food Chemistry-Confectionery technology" class.
2 people found this helpful
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