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Sweeteners: Alternative

Amy L. Nelson 
Eagan Press Handbook Series  2000  



Softcover  100 pages (approx.), 33 illustrations  ISBN 189112711X      £78.00

This is the 8th title in the popular Eagan Press Handbook Series. It explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages. The author gives special attention to the functionality of alternative sweeteners in product applications. Easy-to-use tables and illustrations are provided in Sweeteners: Alternative, making technical topics understandable to a broader audience. Sweeteners: Alternative fills the gap between scientific literature and the product specific information provided by suppliers. It helps food industry professionals gain a common understanding of alternative sweeteners, their properties, and their applications and should be an essential reference tool for industry professionals including: Product Developers, Quality Assurance Personnel, Purchasing Agents, Production Personnel, Teachers, Students, Suppliers, Technical Sales Representatives, Engineers, Microbiologists. It covers the following topics:

  • High-Intensity Sweeteners
  • Sugar Alcohols
  • Product Characteristics
  • Processing Characteristics
  • Nutrition Labelling and Nutrient Content Claims
  • Bulking Agents
  • Applications: Hard Confections, Soft Confections, Hard Wheat Products, Soft Wheat Products, Topical Applications, Ready-to-Eat Cereals and Granola Products, Beverages, Dairy Products
  • Preserved Fruits and Vegetables, Meats and Seafoods

To find similar publications, click on a keyword below:
Eagan Press : baking : beverages : cereals : confectionary : dairy products : food & beverage products : food ingredients : food science : handbooks : microbiology : nutrition, human : polyols : regulations : sucrose & sugar crops : sweeteners : sweeteners, low calorie : wheat

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