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Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Advances in Sweeteners
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Advances in Sweeteners

Advances in Sweeteners


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About the Book

The subject of sweeteners continues to advance and expand, with interest increasingly focused on the importance of technical matters such as the blending of sweeteners and their applications in calorie control, marketing issues and regulatory considerations. In particular, emphasis has been placed on the use of substances that provide bulk as well as sweetness and the exploitation of existing sweeteners rather than the development of new intense sweetness. This book gathers together the latest information on all these topics and also includes detailed chapters on the regulatory requirements and procedures for approving sweeteners in Europe and the USA. It is an essential reference source for food scientists and technologists in industry and academia, particularly those involved in new products development, marketing and legislative issues. Nutritionists and dieticians will also find much of interest in it. This book should be of interest to food scientists and technologists (industrial and academic) researching sweeteners; personnel in new product development; nutritionists; legislators; dietitians; food chemists working on food composition, taste perception and acceptability.

Table of Contents:
1 Molecular structure and sweet taste.- 1.1 Introduction.- 1.2 Development of structure-taste theories.- 1.3 Classes of sweeteners.- References.- Further reading.- 2 Essential information on regulatory and legislative matters pertaining to sweeteners in the United Kingdom and the European Union.- 2.1 Current legislative position of sweeteners.- 2.2 The EU Sweeteners Directive.- 2.3 Implementation of the directive in United Kingdom law.- 2.4 Amendment of the Sweeteners Directive.- 2.5 Procedures for the addition of new sweeteners to the permitted list.- 2.6 Conclusions.- 3 Regulatory processes for new sweeteners in the United States of America.- 3.1 FDA’s responsibilities versus resources.- 3.2 Regulatory strategy for a food additive petition.- 3.3 Generating data for a food additive petition.- 3.4 Mechanics of a food additive petition.- 3.5 The petition review and approval process.- 3.6 Conclusion.- References.- 4 Physiological properties of polyols in comparison with easily metabolisable saccharides.- Summary.- 4.1 Introduction.- 4.2 Digestion.- 4.3 Absorption of polyols.- 4.4 Postprandial effects of polyols on blood glucose and polyol concentrations.- 4.5 Microbial utilisation of undigested and unabsorbed polyols in the colon.- 4.6 Gastrointestinal tolerance.- 4.7 Caloric utilisation of polyols.- 4.8 Dental health related aspects of polyols.- 4.9 Conclusions.- References.- 5 Versatility of maltitol in different forms as a sugar substitute.- 5.1 Introduction.- 5.2 Properties.- 5.3 Commercial forms of maltitol.- 5.4 Applications.- 5.5 Conclusion.- 6 Basic structure and metabolism of isomalt.- Summary.- 6.1 Introduction.- 6.2 Production of isomalt.- 6.3 General physico-chemical characteristics of isomalt.- 6.4 Metabolism of isomalt.- 6.5 Digestion and absorption ofisomalt.- 6.6 Isomalt: a bulk sweetener for diabetics.- 6.7 Energetic aspects: isomalt as a sweetener for calorie-reduced foods.- 6.8 Conclusions.- References.- 7 Properties and applications of isomalt and other bulk sweeteners.- 7.1 Introduction.- 7.2 Manufacturing processes of mono- and disaccharide alcohols.- 7.3 Safety aspects.- 7.4 Overview of bulk sweeteners.- 7.5 Sensorial properties.- 7.6 Market acceptance.- References.- 8 Nutritional properties and applications of erythritol: a unique combination?.- 8.1 Introduction.- 8.2 Chemical and physical properties.- 8.3 Erythritol, a naturally occurring substance.- 8.4 An entirely biotechnological process.- 8.5 Nutritional properties.- 8.6 Functional properties of erythritol.- 8.7 Food a pplications of erythritol.- 8.8 Conclusions.- Reference.- 9 Sweet taste and solution properties of ?,?-trehalose as a new cryoprotectant sugar.- 9.1 Introduction.- 9.2 Carbohydrates as cryoprotectants.- 9.3 Mechanism of cryoprotection.- 9.4 Physico-chemical properties of ?,?-trehalose in aqueous solution.- 9.5 Interpretation of interactions of ?,?-trehalose with water.- 9.6 Intensity/time relationships of ?,?-trehalose: relation of its physico-chemical properties to its sweet taste.- 9.7 Protective effect of ?,?-trehalose in freeze-dried fruit purées.- 9.8 Conclusion.- Acknowledgement.- References.- 10 Intense sweeteners and calorie control: the weight of a body of evidence.- 10.1 Introduction.- 10.2 The original observations.- 10.3 Recent studies on the effects of intense sweeteners.- 10.4 Conclusions.- References.- 11 Features of alitame™ as a new high intensity sweetener.- 11.1 Introduction.- 11.2 Development rationale.- 11.3 Physical and chemical characteristics.- 11.4 Temporal profile — sweetness quality.- 11.5Synergism — admixture potential.- 11.6 Utility in food systems.- 11.7 Decomposition pathways.- 11.8 Metabolism.- 11.9 Safety.- 11.10 Regulatory status.- References.- 12 Neohesperidine dihydrochalcone: recent findings and technical advances.- 12.1 Introduction.- 12.1 Origin, production and related substances.- 12.3 Regulatory developments.- 12.4 Stability.- 12.5 Sensory properties.- 12.6 Product applications.- References.- 13 The uses and commercial development of sucralose.- 13.1 Introduction.- 13.2 Production.- 13.3 Regulatory situation.- 13.4 Conclusions.- References.- 14 The blending of sweeteners — Applications and safety issues.- 14.1 Introduction.- 14.2 Synergism.- 14.3 Sweetness stability.- 14.4 Selection criteria.- 14.5 Safety.- 14.6 Intake considerations.- References.- 15 Cultural and legislative influences on the consumption of high intensity sweeteners in Europe.- 15.1 Objectives.- 15.2 Scope.- 15.3 Background.- 15.4 Legislation.- 15.5 Soft drinks.- 15.6 Formulations.- 15.7 Conclusions.- References.


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Product Details
  • ISBN-13: 9780751403312
  • Publisher: Chapman and Hall
  • Publisher Imprint: Chapman and Hall
  • Height: 234 mm
  • No of Pages: 288
  • Width: 156 mm
  • ISBN-10: 0751403318
  • Publisher Date: 31 Mar 1996
  • Binding: Hardback
  • Language: English
  • Returnable: Y


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