Revue de presse
This second edition is a successfully revised and updatednew version containing also seven new chapters. The authorshave been assisted by an excellent team of co–workers, especiallyexperienced in the field of food sweetness. (Advances in Food Sciences, 1 October 2013)
Présentation de l'éditeur
This book provides a comprehensive and accessible source ofinformation on all types of sweeteners and functional ingredients,enabling manufacturers to produce low sugar versions of all typesof foods that not only taste and perform as well as sugar–basedproducts, but also offer consumer benefits such as caloriereduction, dental health benefits, digestive health benefits andimprovements in long term disease risk through strategies such asdietary glycaemic control.
Now in a revised and updated new edition which contains sevennew chapters, part I of this volume addresses relevant digestiveand dental health issues as well as nutritional considerations.Part II covers non–nutritive, high–potency sweeteners and, inaddition to established sweeteners, includes information to meetthe growing interest in naturally occurring sweeteners. PartIII deals with the bulk sweeteners which have now been used infoods for over 20 years and are well established both in foodproducts and in the minds of consumers. In addition to the"traditional" polyol bulk sweeteners, newer products such asisomaltulose are discussed. These are seen to offer many of theadvantages of polyols (for example regarding dental heath and lowglycaemic response) without the laxative side effects if consumedin large quantity. Part IV provides information on the sweetenerswhich do not fit into the above groups but which nevertheless mayoffer interesting sweetening opportunities to the productdeveloper. Finally, Part V examines bulking agents andmultifunctional ingredients which can be beneficially used incombination with all types of sweeteners and sugars.