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Sweeteners and sugar alternatives in food technology /
This 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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
Wiley,
2012.
|
| Edición: | 2nd ed. |
| 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; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The glycaemic response now and in future nutrition; 1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice; 1.6 Measurement and expression of the glycaemic response; 1.7 The acute glycaemic response to sugars and alternatives.
- 1.8 Long-term glycaemic control with sweeteners and bulking agents1.9 Are low glycaemic carbohydrates of benefit in healthy persons?; 1.10 Gastrointestinal tolerance in relation to the glycaemic response; 1.11 Conclusion; References; 2 Dental Health; 2.1 Introduction; 2.2 Dental caries; 2.2.1 The problem; 2.2.2 Aetiology; 2.2.3 Control and prevention; 2.2.4 Determining cariogenicity; 2.3 Reduced-calorie bulk sweeteners; 2.3.1 Erythritol; 2.3.2 Isomalt; 2.3.3 Lactitol; 2.3.4 Maltitol; 2.3.5 Sorbitol; 2.3.6 Mannitol; 2.3.7 D-tagatose; 2.3.8 Xylitol.
- 2.3.9 Key points from the dental evidence for reduced-calorie sweeteners and their use2.4 High-potency (high-intensity) sweeteners; 2.4.1 Acesulfame K; 2.4.2 Aspartame and Neotame; 2.4.3 Cyclamate and saccharin; 2.4.4 Sucralose; 2.4.5 Other sweeteners; 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use; 2.5 Bulking agents; 2.5.1 Polydextrose; 2.5.2 Fructose polymers; 2.5.3 Key points from the dental evidence for bulking agents; 2.6 Summary; References; 3 Digestive Health; 3.1 Introduction; prebiotics, sweeteners and gut health.
- 3.2 Intestinal microbiota3.3 Gut health; 3.4 Prebiotics versus fibre; 3.5 Endogenous prebiotics; 3.5.1 Milk oligosaccharides; 3.5.2 Secreted substrates in the gut; 3.6 Prebiotics; 3.7 Current prebiotics; 3.8 Health benefits; 3.9 Synbiotics; 3.10 Safety considerations; 3.11 Conclusion; Acknowledgements; References; 4 Calorie Control and Weight Management; 4.1 Introduction; 4.2 Caloric contribution of sugars in the diet; 4.3 Calorie control and its importance in weight management; 4.4 Calorie reduction in foods; 4.5 Appetite and satiety research.
- 4.6 Sweeteners and satiety, energy intakes and body weight4.6.1 Satiety and energy intake; 4.6.2 Body weight management; 4.7 Relevance of energy density and glycaemic response; 4.7.1 Energy density; 4.7.2 Glycaemic response; 4.8 Legislation relevant to reduced calorie foods; 4.9 Conclusions; Acknowledgement; References; PART TWO: HIGH-POTENCY SWEETENERS; 5 Acesulfame K; 5.1 Introduction and history; 5.2 Organoleptic properties; 5.2.1 Acesulfame K as the single sweetener; 5.2.2 Blends of acesulfame K with other sweetening agents; 5.2.3 Compatibility with flavours.