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.

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

Index

click here to see books of related interest