Sweetener Technology Reference from C.H.I.P.S.

Advances in Sweeteners
edited by T. H. Grenby

  • Brings together in one volume the latest scientific and technological developments in sweetener research
  • Contains up-to-date regulatory and legislative information from the EU and USA

The subject of sweeteners continues to advance and expand, with interest increasingly focused on the importance of technical matters such as the blending of sweeteners and their applications in calorie control, marketing issues and regulatory considerations. In particular, emphasis has been placed on the use of substances that provide bulk as well as sweetness and the exploitation of existing sweeteners rather than the development of new intense sweetness.

Advances in Sweeteners gathers together the latest information on all these topics and also includes detailed chapters on the regulatory requirements and procedures for approving sweeteners in Europe and the USA.

It is an essential reference source for food scientists and technologists in industry and academia, particularly those involved in new products development, marketing and legislative issues. Nutritionists and dietitians will also find much of interest in it.


Molecular structure and sweet taste:
Development of structure - taste theories. Classes of sweeteners.

Essential information on regulatory and legislative matters pertaining to sweeteners in the United Kingdom and the European Union:
Current legislative position of sweeteners. The EU Sweeteners Directive. Implementation of the directive in United Kingdom Law. Amendment of the Sweeteners Directive. Procedures for the addition of new sweeteners to the permitted list.

Regulatory processes for new sweeteners in the United States of America:
FDA's responsibilities versus resources. Regulatory strategy for a food additive petition. Generating data for a food additive petition. Mechanics of a food additive petition. The petition review and approval process.

Physiological properties of polyols in comparison with easily metabolisable saccharides:
Digestion. Absorption of polyols. Postprandial effects of polyols on blood glucose and polyol concentrations. Microbial utilization of undigested and unabsorbed polyols in the colon. Gastrointestinal tolerance. Caloric utilisation of polyols. Dental health related aspects of polyols.

Versatility of maltidol different forms as a sugar substitute:
Properties. Commercial forms of maltitol. Applications

Basic structure and metabolism of isomalt:
Production of isomalt. General physico-chemical characteristics of isomalt. Metabolism of isomalt. Digestion and absorption of isomalt. Isomalt - a bulk sweetener for diabetics. Energetic aspects - isomalt as a sweetener for calorie-reduced foods.

Properties and applications of isomalt and other bulk sweeteners:
Manufacturing processes of mono- and disaccharide alcohols. Safety aspects. Overview of bulk sweeteners. Sensorial properties. Market acceptance.

Nutritional properties and applications of erythritol: a unique combination?:
Chemical and physical properties. Erythritol, a naturally ocurring substance. An entirely biotechnological process. Nutritional properties. Functional properties of erythritol. Food applications of erythritol.

Sweet taste and solution properties of alpha, alpha - trehalose as a new cryoprotectant sugar:
Carbohydrates as cyropractants. Mechanisms of cyroprotection. Physico-chemical properties of a,a- trehalose in aqueous solution. Interpretation of interactions of a,a- trehalose with water. Intensity/time relationships of a,a- trehalose - relation of its physico-chemical properties to its sweet taste. Protective effect of a,a- trehalose in freeze dried fruit purees.

Intense sweeteners and calorie control: the weight of a body of evidence:
The original observations. Recent studies on the effects of intense sweeteners.

Features of alitame (TM) as a new high intensity sweetener:
Development rationale. Physical and chemical characteristics. Temporal profile - sweetness quality. Synergism - admixture potential. Utility in food systems. Decomposition pathways; Metabolism. Safety. Regulatory Status.

Neohesperidine dihydrochalcone: Recent findings and technical advances:
Origin, production and related substances. Regulatory developments. Stability. Sensory properties. Product applications.

The uses and commercial development of sucralose:
Production. Regulatory situation.
The blending of sweeteners - applications and safety issues: Synergism. Sweetness stability. Selection criteria. Safety. Intake considerations.

Cultural and legislative influences on the consumption of high intensity sweeteners in Europe:
Objectives. Scope. Background. Legislation. Soft drinks. Formulations.


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Advances in Sweeteners
edited by T. H. Grenby

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