Sweeteners, 3rd Edition
October 2007, Wiley-Blackwell
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs. The third edition of this book contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and production.
Part 1. Intense Sweeteners.
1.1 Acesulfame K.
Part 2. Bulk Sweeteners.
2.1 Crystalline Fructose.
2.6 Malitol & Malitol Syrup.
2.8 Sorbitol & Sorbitol Syrup.
Part 3. Legislation.
3.1 European Community Legislation.
3.2 UK Legislation.
3.3 Gulf States Legislation.
3.4 USA Legislation.
3.5 Other Countries.
Contains new sections on neotame, isomaltulose and
Published jointly by Blackwell and Leatherhead Food International, the book has been developed by Leatherhead's team of experienced technical advisors
"An essential reference tool for the food industry providing
detailed information on the properties and applications of the
sweeteners currently permitted for use in our foods."
International Food Information Service