Alternative Sweeteners Handbook from C.H.I.P.S.

Sweeteners and Sugar Alternatives in Food Technology
edited by Helen Mitchell

Sweeteners and Sugar Alternatives in Food Technology provides the information required for sweetening and functional solutions, enabling manufacturers to produce processed foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as:

  • calorie reduction
  • dental health benefits
  • digestive health benefits
  • improvements in long term disease risk through strategies such as dietary glycaemic control

Part I of this comprehensive book addresses health and nutritional considerations.

Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities.

Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener.

Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties.

Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.


  • Enables food manufacturers to understand the alternative sweetening choices from the functional, technical, physiological, nutritional, applications, safety and regulatory perspectives
  • Information is presented on a product-by-product basis, using tabulated data where relevant within chapters, and in summary at the end of each section
  • Includes an in-depth section on health and nutritional aspects – now one of the major driving forces for a new food product
  • Contains extensive references for those who wish to explore the subject in further detail

Part I. Nutritional and Health Considerations

  1. Glycaemic responses and toleration
  2. Dental health
  3. Digestive health
  4. Calorie control and weight management

Part II. Non-nutritive, high intensity sweeteners

  1. Acesulfame K
  2. Aspartame and Neotame
  3. Saccharin and Cyclamate
  4. Sucralose

Part III. Reduced calorie bulk sweeteners

  1. Erythritol
  2. Isomalt
  3. Lactitol
  4. Maltitol and maltitol syrups
  5. Sorbitol and mannitol
  6. Tagatose
  7. Xylitol

Part IV. Other Sweeteners

  1. Other Sweeteners

Part V. Bulking Agents: Multifunctional Ingredients

  1. Bulking agents: multifunctional ingredients


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Sweeteners and Sugar Alternatives
in Food Technology

edited by Helen Mitchell
2006 • 412 pages • $228.95+ shipping
Texas residents please add 6.75 % sales tax

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