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Sweeteners and Sugar Alternatives in Food Technology.
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 continu...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chichester :
John Wiley & Sons,
2007.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 2 Dental Health; 3 Digestive Health; 4 Calorie Control and Weight Management; PART TWO: HIGH-POTENCY (HIGH-INTENSITY) SWEETENERS; 5 Acesulfame K; 6 Aspartame and Neotame; 7 Saccharin and Cyclamate; 8 Sucralose; Summary Table for Part Two; PART THREE: REDUCED-CALORIE BULK SWEETENERS; 9 Erythritol; 10 Isomalt; 11 Lactitol; 12 Maltitol and Maltitol Syrups; 13 Sorbitol and Mannitol; 14 Tagatose; 15 Xylitol.
- Summary Table for Part ThreePART FOUR: OTHER SWEETENERS; 16 Other Sweeteners; Summary Table for Part Four; PART FIVE: BULKING AGENTS: MULTI-FUNCTIONAL INGREDIENTS; 17 Bulking Agents: Multi-functional Ingredients; Summary Table for Part Five; Index.