Sweeteners: Nutritional Aspects, Applications, and Production Technology

Front Cover
Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
CRC Press, May 14, 2012 - Technology & Engineering - 476 pages

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:

  • The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols
  • Analytical methodologies for determining low-calorie nonnutritive sweeteners
  • Honey, syrups, and their physicochemical aspects and applications
  • Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate
  • Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners
  • The impact of sweeteners and sugar alternatives on nutrition and health
  • Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup
  • Inulin and oligofructose as soluble dietary fibers derived from chicory root

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

Chapter 1 Sweeteners in General
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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