Sweeteners and Sugar Alternatives in Food Technology

封面
Kay O'Donnell, Malcolm Kearsley
Wiley, 2012年10月1日 - 504 頁
This book provides a comprehensive and accessible source ofinformation on all types of sweeteners and functional ingredients,enabling manufacturers to produce low sugar versions of all typesof foods that not only taste and perform as well as sugar-basedproducts, but also offer consumer benefits such as caloriereduction, dental health benefits, digestive health benefits andimprovements in long term disease risk through strategies such asdietary glycaemic control.

Now in a revised and updated new edition which contains sevennew chapters, part I of this volume addresses relevant digestiveand dental health issues as well as nutritional considerations.Part II covers non-nutritive, high-potency sweeteners and, inaddition to established sweeteners, includes information to meetthe growing interest in naturally occurring sweeteners.  PartIII deals with the bulk sweeteners which have now been used infoods for over 20 years and are well established both in foodproducts and in the minds of consumers. In addition to the"traditional" polyol bulk sweeteners, newer products such asisomaltulose are discussed. These are seen to offer many of theadvantages of polyols (for example regarding dental heath and lowglycaemic response) without the laxative side effects if consumedin large quantity. Part IV provides information on the sweetenerswhich do not fit into the above groups but which nevertheless mayoffer interesting sweetening opportunities to the productdeveloper. Finally, Part V examines bulking agents andmultifunctional ingredients which can be beneficially used incombination with all types of sweeteners and sugars.

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關於作者 (2012)

Kay O’Donnell has worked in the food industry forover 20 years, in a variety of senior R&D and commercial roles,for companies including Forum Bioscience, Cadbury, Kraft, GSK andMars.

Malcolm W. Kearsley was most recently a PrincipalScientist with Cadbury at their research centre in Reading, UK.After a career in teaching, research and technical sales in thefood industry, he is now retired.

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