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Sweeteners and Sugar Alternatives in Food Technology

Edited by H L Mitchell 
Blackwell  June 2006  



Hardback  432pp, 153 illus.  ISBN 9781405134347      £140.00
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

Contents

Part I. Nutritional and Health Considerations

    1. Glycaemic responses and toleration Dr Geoff Livesey, Independent Nutrition Logic Ltd, Wymondham, Norfolk, UK
    2. Dental health Dr Anne Maguire, Newcastle Dental School, University of Newcastle, UK
    3. Digestive health Dr Arthur C. Ouwehand, Danisco Innovation, Enteromix Research, Kantvik, Finland; Dr Henna Mäkeläinen, Danisco Innovation, Enteromix Research, Kantvik, Finland; and Functional Foods Forum, University of Turku, Finland; and Dr Kirsti Tiihonen and Dr Nina Rautonen, Danisco Innovation, Enteromix Research, Kantvik, Finland
    4. Calorie control and weight management Dr Julian Stowell, Danisco Sweeteners, Redhill, Surrey, UK

Part II. Non-nutritive, high intensity sweeteners

    5. Acesulfame K Dr Bernd Haber, BASF Limburgerhof, Germany; Professor Dr Gert-Wolfhard von Rymon Lipinski and Dr Susanne Rathjen, Nutrinova Nutrition Specialities and Food Ingredients GmbH, Frankfurt, Germany
    6. Aspartame and Neotame Dr Kay O'Donnell, Forum Foods, Redhill, Surrey, UK
    7. Saccharin and Cyclamate Dr Grant E. Dubois, The Coca-Cola Company, Atlanta, GA, USA
    8. Sucralose Dr Sam V. Molinary, Consultant, Scientific and Regulatory Affairs, Sonning, Berkshire, UK; and Dr Mary E. Quinlan, Regional Technical Manager, Tate & Lyle, Greenwich, UK
    Summary table for Part II Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK

Part III. Reduced calorie bulk sweeteners

    9. Erythritol Dr Ron Perko and Dr Peter DeCock, Cargill Food and Pharmaceutical Specialities, Wayzata, Minnesota, USA
    10. Isomalt Anke Sentko, Head of Regulatory Affairs and Nutrition Communication, Palatanit GmbH, Mannheim, Germany; and Ingrid Wilibald-Ettle, Head of Technical Services Department, Palatinit GmbH, Mannheim, Germany
    11. Lactitol Helen Young, Danisco Sweeteners, Redhill, Surrey, UK
    12. Maltitol and maltitol syrups Dr Malcolm W. Kearsley, Technical Manager Europe and Asia, SPI Polyols; and Dr Ronald C. Deis, Vice President, Technology, SPI Polyols, New Castle, DE, USA
    13. Sorbitol and mannitol Dr Malcolm W. Kearsley, Technical Manager Europe and Asia, SPI Polyols; and Dr Ronald C. Deis, Vice President, Technology, SPI Polyols, New Castle, DE, USA
    14. Tagatose Dr Ulla Petersen Skytte, Arla Foods Ingredients, Viby, Denmark
    15. Xylitol Dr Michael Bond and Dr Nicholas Dunning, Danisco Sweeteners, Redhill, Surrey, UK
    Summary table for Part III Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK

Part IV. Other Sweeteners

    16. Other Sweeteners Dr Mike Lindley, Reading Scientific Services Ltd, Reading, UK
    Summary table for Part IV Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK

Part V. Bulking Agents: Multifunctional Ingredients

    17. Bulking agents: multifunctional ingredients Dr Michael Auerbach and Dr Stuart Craig, Danisco Inc, Ardsley, New York, USA; and Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK
    Summary table for Part V - Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK

    To find similar publications, click on a keyword below:
    Blackwell : food ingredients : food science : polyols : sweeteners, low calorie : technology

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