Sweeteners
Sweeteners

Author: Theodoros Varzakas

Publisher: CRC Press

Published: 2012-05-14

Total Pages: 479

ISBN-13: 143987672X

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Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include: The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applications Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.

Sweeteners
Sweeteners

Author: Richard J. Alexander

Publisher: American Association of Cereal Chemists

Published: 1998

Total Pages: 0

ISBN-13: 9780913250952

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Eagan Press is the food science publishing imprint of AACC. The goal of the Eagan Press Ingredient Handbook Series is to create a single source of practical information for each of the major ingredients used in food processing. These handbooks fill the gap between scientific literature and the product specific information provided by suppliers. The result is a series of books that help food industry professionals gain a common understanding of ingredients, their properties, and their applications. Puts Practical Answers at Your Finger Tips Each volume is designed for maximum convenience with a concise, easy-to-follow format filled with visually-appealing features, including illustrations, graphs, diagrams, troubleshooting tables, and more. This approach offers all food professionals -- not just technical professionals -- quick access to the basic technical knowledge needed to understand and work with specific ingredients. Sweetness as a Sensory Property. Chemistry of Carbohydrates. Functional Properties. Production, Handling and Storage. Analytical Test Methods. Grain-Based Products. Confectionery and Dairy Products. Puddings, Fruit Products, Vegetables. Beverages. Other Applications. Nutritional and Regulatory Considerations. Glossary. Index.

Chemistry and Technology of Soft Drinks and Fruit Juices
Chemistry and Technology of Soft Drinks and Fruit Juices

Author: Philip R. Ashurst

Publisher: John Wiley & Sons

Published: 2016-01-15

Total Pages: 424

ISBN-13: 1118634969

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Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community and there is considerable pressure on beverage manufacturers to reduce, or even remove, the sugar content of these products. Chemistry and Technology of Soft Drinks and Fruit Juices, Third Edition provides an overview of the chemistry and technology of soft drinks and fruit juices, covering ingredients, processing, microbiology, traceability and packaging as well as global market trends. This fully revised edition now includes chapters on topics that have become prominent in the industry since publication of the previous edition namely: water use and treatment, and microbiology technologies. The book is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.

Alternative Sweeteners
Alternative Sweeteners

Author: Lyn O'Brien Nabors

Publisher:

Published: 1986

Total Pages: 384

ISBN-13:

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Saccharin; Aspartame; Cyclamate; Acesulfame-K; Talin Protein; Dihydrochalcone sweeteners from citrus flavanones; L-sugars: Lev-O-CalTM; Polyalcohols: sorbitol, mannitol, maltitol, and hydrigenated starch hydrolysates; Xylitol; Palatinit: technological and processing; Pure crysalline fructose; high-fructose syrups; Stevioside; A review of various other alternative sweeteners; Mixed sweetener functionality.