Alternative Sweeteners (Third edition, revised and expanded)

Lyn O'brien Nabors 
Marcel Dekker  2001  

572 pages, Illustrated  ISBN 9780824704377      £141.00

Volume 112 in the series, Food Science and Technology, this book surveys the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide range of sweeteners. It highlights the change in status of saccharin, the increased use of polyols, and the possibilities provided by the availability of a variety of alternative sweeteners and their uses in combination. It contains new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt. It will be of interest to food scientists and technologists; beverage, pharmaceutical, and cosmetic manufacturers and suppliers; nutritionists and dieticians; biochemists; toxicologists; and advanced students in food and related disciplines.


  • Alternative sweeteners - an overview.
  • Low calorie sweeteners: acesulfame K; alitame; aspartame; cyclamate; neohesperidin dihydrochalcone; tagatose; neotame; saccharin; stevioside; sucralose; less common high-potency sweeteners.
  • Reduced calorie sweeteners: erythritol; hydrogenated starch hydrolysates and maltitol syrup; isomalt; maltitol; lactitol - a new reduced-calorie sweetener; sorbitol and mannitol; xylitol.
  • Caloric alternatives: crystalline fructose; high-fructose corn syrup; isomaltulose; trehalose.
  • Multiple ingredient approach: mixed sweetener functionality; aspartame-acesulfame salt; polydextrose;
  • other low-calorie ingredients - fat and oil replacers.
    To find similar publications, click on a keyword below:
    Autumn 2001 : Marcel Dekker : aspartame : beverages : biochemistry : cosmetics : food ingredients : food science : nutrition, human : pharmaceuticals : polyols : saccharin : sweeteners, low calorie : toxicology

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