Sweeteners: Nutritional Aspects, Applications, and Production TechnologyTheodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include:
As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry. |
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Contents
| 1 | |
Chapter 2 Chemistry and Functional Properties of Carbohydrates and Sugars Monosaccharides Disaccharides and Polysaccharides
| 11 |
Chapter 3 Sugar Alcohols Polyols
| 45 |
Chapter 4 Low Calorie Nonnutritive Sweeteners
| 79 |
Chapter 5 Honey
| 119 |
Chapter 6 Syrups
| 147 |
Chapter 7 Other Sweeteners
| 175 |
Chapter 8 Application of Sweeteners in Food and Drinks Bakery Confectionery Dairy Products Puddings Fruit Products Vegetables Beverages Sports... | 209 |
Production Handling and Storage
Molisch Test Feligion Test Barfoed Test Resorkin Test Quality Control of Sugars and Inverted Sugar Color Determ... | 255 |
Chapter 10 EU US and Third World Country Regulations and Japanese Legislation
| 299 |
Chapter 11 Nutritional and Health Aspects of Sweeteners
| 329 |
The Case of Genetically Modified HighFructose Corn Syrup | 367 |
Chapter 13 Bulking and FatReplacing Agents
| 395 |
Chapter 14 Risk Assessment of Sweeteners Used as Food Additives
| 419 |
Back Cover | 437 |
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Common terms and phrases
acesulfame acesulfame-K acid ACS-K alitame analysis applications artificial sweeteners aspartame baked beverages calories carbohydrate CH2OH chemical color Committee on Food consumers consumption containing corn syrup crystallization cyclamate detection determination diabetes diet dietary disaccharide effect EFSA energy enzymes erythritol European Commission evaluation extraction FAO/WHO Expert Committee fermentation flavor food additives fructose fruit glucose syrup glycemic HFCS high-intensity sweeteners honey HPLC hydrogenation hydrolysis increased ingestion ingredients intake intense sweeteners inulin isomalt isomaltulose JECFA Joint FAO/WHO Expert juice concentrate lactitol levels liquid low-calorie maltitol mannitol manufacture metabolism method mg/kg bw/day mixture molasses monosaccharides National Honey Board neotame Nutr Nutrition OH OH OH pectin plants polyols properties proteins raisin reduced saccharin safety sample sodium soft drinks soluble solution sorbitol stability starch steviol sucralose sucrose sugar alcohols sweetness Table taste temperature tion trehalose viscosity weight xylitol yogurt
Bibliographic information
| Title | Sweeteners: Nutritional Aspects, Applications, and Production Technology |
| Editors | Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis |
| Edition | illustrated |
| Publisher | CRC Press, 2012 |
| ISBN | 1439876738, 9781439876732 |
| Length | 476 pages |
| Subjects | › › Technology & Engineering / Food Science / General |
| Export Citation | BiBTeX EndNote RefMan |