Sweeteners is an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs.

Sweeteners, Third edition contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and production.

Each chapter contains the following information on the particular sweetener in that chapter:

• Description
• General properties
• Applications
• Physiological properties
• Analytical methods
• References

In Part 3: Legislation the following information is given for each region listed:

• Permitted sweeteners
• Specific labeling requirements

Contents

Introduction Part 1. Intense Sweeteners

• Acesulfame K
• Alitame
• Aspartame
• Brazzeine
• Cyclamate
• Glycyrrhizin
• Neohesperidine
• Neotame
• Saccharin
• Stevioside
• Sucralose
• Thaumatin

Part 2. Bulk Sweeteners

• Crystalline Fructose
• Erythritol
• Isomalt
• Isomaltulose
• Lactitol
• Malitol & Malitol Syrup
• Mannitol
• Sorbitol & Sorbitol Syrup
• Trehalose
• Xylitol

Part 3. Legislation

• European Community Legislation
• UK Legislation
• Gulf States Legislation
• USA Legislation
• Other Countries

Appendix: Suppliers

Index

click here to see books • videos • cd-roms of related interest