Sweeteners and Sugar Alternatives in Food Technology - Couverture rigide

Couverture rigide

ISBN 10 : 0470659688 ISBN 13 : 9780470659687

Editeur : Wiley-Blackwell, 2012

Synopsis

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.

A propos du livre

Quatrième de couverture :

Indulgence in sweet foods and drinks is a human weakness andboth are consumed far beyond their value in relieving hunger andthirst. Sucrose the most widely consumed sweetener in theworld has been criticized for many years for itscontribution to obesity, dental caries and other diseases. Whileglucose and fructose syrups are widely used to replace sucrose infood, many of the problems associated with sugar consumption remain.

Sweeteners and Sugar Alternatives in Food Technology isthe leading book on this subject, offering a comprehensive overviewof the many sweeteners and sugar alternatives used in foodproduction today. Over the last 30 years a wide range of sugarsubstitutes have been developed and marketed. The replacement ofsugars in foods has given us a new perspective on healthy food, andclaims such as sugar–free and no sugaradded are increasingly being exploited by foodmanufacturers. The use of ingredients to improve the nutritionalstatus of a food product is one of the major driving forces for newproduct development, and sugar replacement us still a developingarea. This book provides a unique reference for food scientists andtechnologists with information on sugar replacement options toproduce foods that not only taste and perform as well assugar–based products, but also offer consumer benefits includingcalorie reduction, dental health benefits, digestive healthbenefits and improvements in long–term disease risk throughstrategies such as dietary glycaemic control.

This second edition of Sweeteners and Sugar Alternatives inFood Technology continues in the tradition of the bestsellingfirst edition, with many of the authors returning to contribute thevery latest updates in their area of expertise. New chapters onisomaltulose, trehalose and developments in sweeteners have beenadded, to reflect the changes in the use of understanding ofsweeteners. References and legislation have been fully updated,making this new edition the most relevant available guide to thisconstantly evolving subject.

Biographie de l'auteur :

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.

À propos de cette édition

• Éditeur: Wiley-Blackwell
• Date d'édition: 2012
• ISBN 10: 0470659688
• ISBN 13: 9780470659687
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 504