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Sweeteners, 3rd Edition

Sweeteners, 3rd Edition

Rachel Wilson (Editor)

ISBN: 978-1-905-22442-5

Oct 2007, Wiley-Blackwell

200 pages

Select type: Hardcover

Out of stock

$207.00

Description

Sweeteners constitute a major additives and ingredients group for the food industry, with their application ranging across all product sectors. The large number of sweeteners available to the product developer enables the creation of sweet-tasting products without the calorie contribution of traditional sugars. The combination of bulk and intense sweeteners allows very specific tailoring of sweetener specifications to fit the technical restrictions of particular products and the sweetness profiles required.


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.

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Introduction.

Part 1. Intense Sweeteners.

1.1 Acesulfame K.

1.2 Alitame.

1.3 Aspartame.

1.4 Brazzeine.

1.5 Cyclamate.

1.6 Glycyrrhizin.

1.7 Neohesperidine.

1.8 Neotame.

1.9 Saccharin.

1.10 Stevioside.

1.11 Sucralose.

1.12 Thaumatin.

Part 2. Bulk Sweeteners.

2.1 Crystalline Fructose.

2.2 Erythritol.

2.3 Isomalt.

2.4 Isomaltulose.

2.5 Lactitol.

2.6 Malitol & Malitol Syrup.

2.7 Mannitol.

2.8 Sorbitol & Sorbitol Syrup.

2.9 Trehalose.

2.10 Xylitol.

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.

Appendix: Suppliers.

Index.

"The Ingredients Handbook constitites a comprehensive source of information on food additives, colours, sweeteners, fat replacers and pre and probiotics." Beverage and Food World<!--end-->

"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

The third edition of this comprehensive reference

Contains new sections on neotame, isomaltulose and trehalose

Published jointly by Blackwell and Leatherhead Food International, the book has been developed by Leatherhead's team of experienced technical advisors