edited by
Lyn O'Brien-Nabors
This new fourth edition of Alternative
Sweetenersdiscusseseach sweetener in terms its characteristics. Qualities
covered include means of production, physical characteristics, utility, and
relative sweetness (compared to sucrose). Technical qualities covered include
admixture potential, application, availability, shelf life, transport,
metabolism, carcinogenicity, and other toxicity evaluation data.
A new chapter on the sweetener Advantame has been
added, and new contributors have updated information throughout the book. Also
new is a section on how Stevia sweeteners have been examined and deemed safe by
the Joint FAO/WHO Expert Committee on Food Additives and the US FDA.
Nabors, who is with a trade organization (Calorie
Control Council, Atlanta, Georgia) introduces the quest for an ideal sweetener,
the multiple ingredient approach, and the relative sweetness and regulation of
low-calorie, reduced-calorie, and noncaloric alternatives to sugar. In 29
chapters, most focusing on a specific sweetener from naturally-occurring and
synthetic compounds, international contributors from industry and academia
discuss their discovery, physical properties and chemistry, metabolism, use in
diabetic diets, taste profile, product applications, safety and regulatory
status. In this update of the 2001 edition, chapters have been added on
advantame, derived from aspartame and vanillin, and the benefits of
reduced-calorie foods and beverages in weight management. Illustrations show
the relative sweetness of these alternatives, their chemical structures, and
regulatory status. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)
Features:
Details scientific information of sweeteners
Covers regulatory ratings of sweeteners
Includes new chapter on Advantame
Includes updated information, with contributions
from new writers
Discusses stevia sweeteners
Contents
Low Calorie Sweeteners
Acesulfame Potassium
Advantame
Alitame
Aspartame
Cyclamat
Neohesperidin Dihydrochalcone
Neotame
Saccharin
Stevioside
Sucralose
Tagatos
Less Common High-Potency Sweeteners
Reduced Calorie Sweeteners
Erythritol
Hydrogenated Starch, Hydrolysates, and Maltitol
Syrups
Isomalt
Maltitol
Lactitol
Sorbitol and Mannitol
Xylitol
Caloric Alternatives
Crystalline Fructose
High Fructose Com Syrup
Isomaltulose
Trehalose
Multiple Ingredient Approach
Mixed Sweetener Functionality
Aspartame-Acesulfame Salt
Polydextrose
Other Low Calorie Ingredients: Fat and Oil
Replacers
