{"product_id":"sweeteners-and-sugar-alternatives-in-food-technology-9780470659687","title":"Sweeteners and Sugar Alternatives in Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis 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.  \u003cp\u003eNow 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 th\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e“This second edition is a successfully revised and updated new version containing also seven new chapters.  The authors have been assisted by an excellent team of co-workers, especially experienced in the field of food sweetness.”  (\u003ci\u003eAdvances in Food Sciences\u003c\/i\u003e, 1 October 2013)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003ePreface xvii\u003c\/p\u003e \u003cp\u003eContributors xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART ONE: NUTRITION AND HEALTH CONSIDERATIONS 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Glycaemic Responses and Toleration 3\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eGeoffrey Livesey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Glycaemic response in ancient times 4\u003c\/p\u003e \u003cp\u003e1.3 Glycaemic response approaching the millennium 5\u003c\/p\u003e \u003cp\u003e1.4 The glycaemic response now and in future nutrition 6\u003c\/p\u003e \u003cp\u003e1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice 7\u003c\/p\u003e \u003cp\u003e1.6 Measurement and expression of the glycaemic response 7\u003c\/p\u003e \u003cp\u003e1.7 The acute glycaemic response to sugars and alternatives 13\u003c\/p\u003e \u003cp\u003e1.8 Long-term glycaemic control with sweeteners and bulking agents 15\u003c\/p\u003e \u003cp\u003e1.9 Are low glycaemic carbohydrates of benefit in healthy persons? 18\u003c\/p\u003e \u003cp\u003e1.10 Gastrointestinal tolerance in relation to the glycaemic response 18\u003c\/p\u003e \u003cp\u003e1.11 Conclusion 19\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Dental Health 27\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eAnne Maguire\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 27\u003c\/p\u003e \u003cp\u003e2.2 Dental caries 27\u003c\/p\u003e \u003cp\u003e2.3 Reduced-calorie bulk sweeteners 32\u003c\/p\u003e \u003cp\u003e2.4 High-potency (high-intensity) sweeteners 43\u003c\/p\u003e \u003cp\u003e2.5 Bulking agents 47\u003c\/p\u003e \u003cp\u003e2.6 Summary 49\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Digestive Health 63\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eHenna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction; prebiotics, sweeteners and gut health 63\u003c\/p\u003e \u003cp\u003e3.2 Intestinal microbiota 63\u003c\/p\u003e \u003cp\u003e3.3 Gut health 64\u003c\/p\u003e \u003cp\u003e3.4 Prebiotics versus fibre 64\u003c\/p\u003e \u003cp\u003e3.5 Endogenous prebiotics 64\u003c\/p\u003e \u003cp\u003e3.6 Prebiotics 65\u003c\/p\u003e \u003cp\u003e3.7 Current prebiotics 65\u003c\/p\u003e \u003cp\u003e3.8 Health benefits 67\u003c\/p\u003e \u003cp\u003e3.9 Synbiotics 69\u003c\/p\u003e \u003cp\u003e3.10 Safety considerations 70\u003c\/p\u003e \u003cp\u003e3.11 Conclusion 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Calorie Control and Weight Management 77\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eMichele Sadler and Julian D. Stowell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 77\u003c\/p\u003e \u003cp\u003e4.2 Caloric contribution of sugars in the diet 77\u003c\/p\u003e \u003cp\u003e4.3 Calorie control and its importance in weight management 77\u003c\/p\u003e \u003cp\u003e4.4 Calorie reduction in foods 78\u003c\/p\u003e \u003cp\u003e4.5 Appetite and satiety research 80\u003c\/p\u003e \u003cp\u003e4.6 Sweeteners and satiety, energy intakes and body weight 81\u003c\/p\u003e \u003cp\u003e4.7 Relevance of energy density and glycaemic response 84\u003c\/p\u003e \u003cp\u003e4.8 Legislation relevant to reduced calorie foods 85\u003c\/p\u003e \u003cp\u003e4.9 Conclusions 87\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART TWO: HIGH-POTENCY SWEETENERS 91\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Acesulfame K 93\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eChristian Klug and Gert-Wolfhard von Rymon Lipinski\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction and history 93\u003c\/p\u003e \u003cp\u003e5.2 Organoleptic properties 93\u003c\/p\u003e \u003cp\u003e5.3 Physical and chemical properties 98\u003c\/p\u003e \u003cp\u003e5.4 Physiological properties 100\u003c\/p\u003e \u003cp\u003e5.5 Applications 100\u003c\/p\u003e \u003cp\u003e5.6 Safety and analytical methods 110\u003c\/p\u003e \u003cp\u003e5.7 Regulatory status 112\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Aspartame, Neotame and Advantame 117\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eKay O'Donnell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Aspartame 117\u003c\/p\u003e \u003cp\u003e6.2 Neotame 127\u003c\/p\u003e \u003cp\u003e6.3 Advantame 132\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Saccharin and Cyclamate 137\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eGrant E. DuBois\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 137\u003c\/p\u003e \u003cp\u003e7.2 Current understanding of sweetness 137\u003c\/p\u003e \u003cp\u003e7.3 Saccharin 139\u003c\/p\u003e \u003cp\u003e7.4 Cyclamate 151\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Sucralose 167\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eSamuel V. Molinary and Mary E. Quinlan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 167\u003c\/p\u003e \u003cp\u003e8.2 History of development 167\u003c\/p\u003e \u003cp\u003e8.3 Production 168\u003c\/p\u003e \u003cp\u003e8.4 Organoleptic properties 168\u003c\/p\u003e \u003cp\u003e8.5 Physico-chemical properties 170\u003c\/p\u003e \u003cp\u003e8.6 Physiological properties 174\u003cbr\u003e  8.7 Applications 175\u003cbr\u003e  8.8 Analytical methods 179\u003cbr\u003e  8.9 Safety 179\u003cbr\u003e  8.10 Regulatory status 181\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Natural High-Potency Sweeteners 185\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eMichael G. Lindley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 185\u003c\/p\u003e \u003cp\u003e9.2 The sweeteners 187\u003c\/p\u003e \u003cp\u003e9.3 Conclusions 203\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART THREE: REDUCED-CALORIE BULK SWEETENERS 213\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Erythritol 215\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003ePeter de Cock\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 215\u003c\/p\u003e \u003cp\u003e10.2 Organoleptic properties 218\u003c\/p\u003e \u003cp\u003e10.3 Physical and chemical properties 219\u003c\/p\u003e \u003cp\u003e10.4 Physiological properties and health benefits 221\u003c\/p\u003e \u003cp\u003e10.5 Applications 228\u003c\/p\u003e \u003cp\u003e10.6 Safety and specifications 239\u003c\/p\u003e \u003cp\u003e10.7 Regulatory status 239\u003c\/p\u003e \u003cp\u003e10.8 Conclusions 240\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Isomalt 243\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eAnke Sentko and Ingrid Willibald-Ettle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 243\u003c\/p\u003e \u003cp\u003e11.2 Organoleptic properties 244\u003c\/p\u003e \u003cp\u003e11.3 Physical and chemical properties 245\u003c\/p\u003e \u003cp\u003e11.4 Physiological properties 252\u003c\/p\u003e \u003cp\u003e11.5 Applications 254\u003c\/p\u003e \u003cp\u003e11.6 Safety 270\u003c\/p\u003e \u003cp\u003e11.7 Regulatory status: worldwide 271\u003c\/p\u003e \u003cp\u003e11.8 Conclusions 271\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Lactitol 275\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eChristos Zacharis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 History 275\u003c\/p\u003e \u003cp\u003e12.2 Organoleptic properties 275\u003c\/p\u003e \u003cp\u003e12.3 Physical and chemical properties 276\u003c\/p\u003e \u003cp\u003e12.4 Physiological properties 281\u003c\/p\u003e \u003cp\u003e12.5 Health benefits 282\u003c\/p\u003e \u003cp\u003e12.6 Applications 287\u003c\/p\u003e \u003cp\u003e12.7 Regulatory status 291\u003c\/p\u003e \u003cp\u003e12.8 Conclusions 291\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Maltitol Powder 295\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eMalcolm W. Kearsley and Ronald C. Deis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 295\u003c\/p\u003e \u003cp\u003e13.2 Production 296\u003c\/p\u003e \u003cp\u003e13.3 Structure 297\u003c\/p\u003e \u003cp\u003e13.4 Physical and chemical properties 297\u003c\/p\u003e \u003cp\u003e13.5 Physiological properties 299\u003c\/p\u003e \u003cp\u003e13.6 Applications in foods 302\u003c\/p\u003e \u003cp\u003e13.7 Labelling claims 305\u003c\/p\u003e \u003cp\u003e13.8 Legal status 306\u003c\/p\u003e \u003cp\u003e13.9 Conclusions 306\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Maltitol Syrups 309\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eMichel Flambeau, Frederique Respondek and Anne Wagner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 309\u003c\/p\u003e \u003cp\u003e14.2 Production 310\u003c\/p\u003e \u003cp\u003e14.3 Hydrogenation 311\u003c\/p\u003e \u003cp\u003e14.4 Structure 312\u003c\/p\u003e \u003cp\u003e14.5 Physico-chemical characteristics 312\u003c\/p\u003e \u003cp\u003e14.6 Physiological properties 316\u003c\/p\u003e \u003cp\u003e14.7 Applications in foods 323\u003c\/p\u003e \u003cp\u003e14.8 Legal status 329\u003c\/p\u003e \u003cp\u003e14.9 Safety 329\u003c\/p\u003e \u003cp\u003e14.10 Conclusions 329\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Sorbitol and Mannitol 331\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eRonald C. Deis and Malcolm W. Kearsley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 331\u003c\/p\u003e \u003cp\u003e15.2 Production 331\u003c\/p\u003e \u003cp\u003e15.3 Hydrogenation 335\u003c\/p\u003e \u003cp\u003e15.4 Storage 335\u003c\/p\u003e \u003cp\u003e15.5 Structure 335\u003c\/p\u003e \u003cp\u003e15.6 Safety 336\u003c\/p\u003e \u003cp\u003e15.7 Physico-chemical characteristics 337\u003c\/p\u003e \u003cp\u003e15.8 Physiological properties 339\u003c\/p\u003e \u003cp\u003e15.9 Applications in foods 342\u003c\/p\u003e \u003cp\u003e15.10 Non-food applications 344\u003c\/p\u003e \u003cp\u003e15.11 Legal status 345\u003c\/p\u003e \u003cp\u003e15.12 Conclusions 346\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Xylitol 347\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eChristos Zacharis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Description 347\u003c\/p\u003e \u003cp\u003e16.2 Organoleptic properties 348\u003c\/p\u003e \u003cp\u003e16.3 Physical and chemical properties 350\u003c\/p\u003e \u003cp\u003e16.4 Physiological properties 354\u003c\/p\u003e \u003cp\u003e16.5 Applications 366\u003c\/p\u003e \u003cp\u003e16.6 Safety 369\u003c\/p\u003e \u003cp\u003e16.7 Regulatory status 370\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART FOUR: OTHER SWEETENERS 383\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 New Developments in Sweeteners 385\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eGuy Servant and Gwen Rosenberg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Sweet taste modulators 385\u003c\/p\u003e \u003cp\u003e17.2 Sweet modulator targets 385\u003c\/p\u003e \u003cp\u003e17.3 Industry need for reduced-calorie offerings 385\u003c\/p\u003e \u003cp\u003e17.4 Sweet taste receptors 386\u003c\/p\u003e \u003cp\u003e17.5 Commercially viable sweet taste modulators 390\u003c\/p\u003e \u003cp\u003e17.6 Regulatory approval of sweet taste modulators 390\u003c\/p\u003e \u003cp\u003e17.7 Commercialisation of sweet taste modulators 391\u003c\/p\u003e \u003cp\u003e17.8 Future sweet taste modulators and new sweeteners 392\u003c\/p\u003e \u003cp\u003e17.9 Modulators for other taste modalities 392\u003c\/p\u003e \u003cp\u003e17.10 Savoury flavour ingredients 393\u003c\/p\u003e \u003cp\u003e17.11 Bitter blockers 393\u003c\/p\u003e \u003cp\u003e17.12 Cooling flavours 393\u003c\/p\u003e \u003cp\u003e17.13 Salt taste modulators 394\u003c\/p\u003e \u003cp\u003e17.14 Conclusions 394\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Isomaltulose 397\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eAnke Sentko and Ingrid Willibald-Ettle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 397\u003c\/p\u003e \u003cp\u003e18.2 Organoleptical properties 397\u003c\/p\u003e \u003cp\u003e18.3 Physical and chemical properties 398\u003c\/p\u003e \u003cp\u003e18.4 Microbiological properties 401\u003c\/p\u003e \u003cp\u003e18.5 Physiological properties 402\u003c\/p\u003e \u003cp\u003e18.6 Toxicological evaluations 406\u003c\/p\u003e \u003cp\u003e18.7 Applications 406\u003c\/p\u003e \u003cp\u003e18.8 Regulatory status 413\u003c\/p\u003e \u003cp\u003e18.9 Conclusions 413\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Trehalose 417\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eTakanobu Higashiyama and Alan B. Richards\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 417\u003c\/p\u003e \u003cp\u003e19.2 Trehalose in nature 418\u003c\/p\u003e \u003cp\u003e19.3 Production 419\u003c\/p\u003e \u003cp\u003e19.4 Metabolism, safety and tolerance 420\u003c\/p\u003e \u003cp\u003e19.5 Regulatory status 421\u003c\/p\u003e \u003cp\u003e19.6 Properties 421\u003c\/p\u003e \u003cp\u003e19.7 Application in food 423\u003c\/p\u003e \u003cp\u003e19.8 Physiological properties 426\u003c\/p\u003e \u003cp\u003e19.9 Conclusions 428\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePART FIVE: BULKING AGENTS – MULTI-FUNCTIONAL INGREDIENTS 433\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Bulking Agents – Multi-Functional Ingredients 435\u003c\/b\u003e\u003cbr\u003e  \u003ci\u003eMichael Auerbach and Anne-Karine Dedman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 435\u003c\/p\u003e \u003cp\u003e20.2 Gluco-polysaccharides 437\u003c\/p\u003e \u003cp\u003e0.3 Resistant starches and resistant maltodextrins 449\u003c\/p\u003e \u003cp\u003e20.4 Fructo-oligosaccharides 454\u003c\/p\u003e \u003cp\u003eReferences 462\u003c\/p\u003e \u003cp\u003eIndex 471\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49402394607959,"sku":"9780470659687","price":141.26,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470659687.jpg?v=1730480267","url":"https:\/\/bookcurl.com\/products\/sweeteners-and-sugar-alternatives-in-food-technology-9780470659687","provider":"Book Curl","version":"1.0","type":"link"}