Alternative Sweeteners
by Lyn O'brien Nabors
(Third edition - 2001)
A survey of the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide array of sweeteners. It highlights the change in status of saccharin, the increased use of polyols, and the possibilities provided by the availability of a variety of alternative sweeteners and their uses in combination. This third edition contains new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.
Contents
Alternative sweeteners - an overview.
Low calorie sweeteners: acesulfame K; alitame; aspartame; cyclamate; neohesperidin dihydrochalcone; tagatose; neotame; saccharin; stevioside; sucralose; less common high-potency sweeteners.
Reduced calorie sweeteners: erythritol; hydrogenated starch hydrolysates and maltitol syrup; isomalt; maltitol; lactitol - a new reduced-calorie sweetener; sorbitol and mannitol; xylitol.
Caloric alternatives: crystalline fructose; high-fructose corn syrup; isomaltulose; trehalose.
Multiple ingredient approach: mixed sweetener functionality; aspartame-acesulfame salt; polydextrose;
other low-calorie ingredients - fat and oil replacers.
Size 4.6 MB
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