(Ebook PDF) Sweeteners and Sugar Alternatives in Food Technology Second Edition by Kay Donnell, Malcolm Kearsley ISBN 0470659688 9781118373941 full chapters

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Product details:

ISBN 10:0470659688

ISBN 13:9781118373941 

Author:  Kay O’Donnell, Malcolm Kearsley 

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 such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control.

Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners.  Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the “traditional” polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

Table of Contents:

PART ONE: NUTRITION AND HEALTH CONSIDERATIONS

1. Glycaemic Responses and Toleration

• Introduction

• Glycaemic response in ancient times

• Glycaemic response approaching the millennium

• The glycaemic response now and in future nutrition

• Glycaemic response and adverse outcomes: both physiological and in response to advice

• Measurement and expression of the glycaemic response

• The acute glycaemic response to sugars and alternatives

• Long-term glycaemic control with sweeteners and bulking agents

• Are low glycaemic carbohydrates of benefit in healthy persons?

• Gastrointestinal tolerance in relation to the glycaemic response

• Conclusion

2. Dental Health

• Introduction

• Dental caries

• Reduced-calorie bulk sweeteners

• High-potency (high-intensity) sweeteners

• Bulking agents

• Summary

3. Digestive Health

• Introduction; prebiotics, sweeteners and gut health

• Intestinal microbiota

• Gut health

• Prebiotics versus fibre

• Endogenous prebiotics

• Prebiotics

• Current prebiotics

• Health benefits

• Synbiotics

• Safety considerations

• Conclusion

4. Calorie Control and Weight Management

• Introduction

• Caloric contribution of sugars in the diet

• Calorie control and its importance in weight management

• Calorie reduction in foods

• Appetite and satiety research

• Sweeteners and satiety, energy intakes and body weight

• Relevance of energy density and glycaemic response

• Legislation relevant to reduced calorie foods

• Conclusions

PART TWO: HIGH-POTENCY SWEETENERS

5. Acesulfame K

• Introduction and history

• Organoleptic properties

• Physical and chemical properties

• Physiological properties

• Applications

• Safety and analytical methods

• Regulatory status

6. Aspartame, Neotame and Advantame

• Aspartame

• Neotame

• Advantame

7. Saccharin and Cyclamate

• Introduction

• Current understanding of sweetness

• Saccharin

• Cyclamate

8. Sucralose

• Introduction

• History of development

• Production

• Organoleptic properties

• Physico-chemical properties

• Physiological properties

• Applications

• Analytical methods

• Safety

• Regulatory status

9. Natural High-Potency Sweeteners

• Introduction

• The sweeteners

• Conclusions

PART THREE: REDUCED-CALORIE BULK SWEETENERS

10. Erythritol

• Introduction

• Organoleptic properties

• Physical and chemical properties

• Physiological properties and health benefits

• Applications

• Safety and specifications

• Regulatory status

• Conclusions

11. Isomalt

• Introduction

• Organoleptic properties

• Physical and chemical properties

• Physiological properties

• Applications

• Safety

• Regulatory status: worldwide

• Conclusions

12. Lactitol

• History

• Organoleptic properties

• Physical and chemical properties

• Physiological properties

• Health benefits

• Applications

• Regulatory status

• Conclusions

13. Maltitol Powder

• Introduction

• Production

• Structure

• Physical and chemical properties

• Physiological properties

• Applications in foods

• Labelling claims

• Legal status

• Conclusions

14. Maltitol Syrups

• Introduction

• Production

• Hydrogenation

• Structure

• Physico-chemical characteristics

• Physiological properties

• Applications in foods

• Legal status

• Safety

• Conclusions

15. Sorbitol and Mannitol

• Introduction

• Production

• Hydrogenation

• Storage

• Structure

• Safety

• Physico-chemical characteristics

• Physiological properties

• Applications in foods

• Non-food applications

• Legal status

• Conclusions

16. Xylitol

• Description

• Organoleptic properties

• Physical and chemical properties

• Physiological properties

• Applications

• Safety

• Regulatory status

PART FOUR: OTHER SWEETENERS

17. New Developments in Sweeteners

• Sweet taste modulators

• Sweet modulator targets

• Industry need for reduced-calorie offerings

• Sweet taste receptors

• Commercially viable sweet taste modulators

• Regulatory approval of sweet taste modulators

• Commercialisation of sweet taste modulators

• Future sweet taste modulators and new sweeteners

• Modulators for other taste modalities

• Savoury flavour ingredients

• Bitter blockers

• Cooling flavours

• Salt taste modulators

• Conclusions

18. Isomaltulose

• Introduction

• Organoleptic properties

• Physical and chemical properties

• Microbiological properties

• Physiological properties

• Toxicological evaluations

• Applications

• Regulatory status

• Conclusions

19. Trehalose

• Introduction

• Trehalose in nature

• Production

• Metabolism, safety and tolerance

• Regulatory status

• Properties

• Application in food

• Physiological properties

• Conclusions

PART FIVE: BULKING AGENTS – MULTI-FUNCTIONAL INGREDIENTS

20. Bulking Agents – Multi-Functional Ingredients

• Introduction

• Gluco-polysaccharides

• Resistant starches and resistant maltodextrins

• Fructo-oligosaccharides

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Sweeteners,Sugar Alternatives,Food Technology,Kay Donnell,Malcolm Kearsley