This content is based on information from a PDF source.
Title: Sweeteners and Sugar Alternatives in Food Technology
Edited by: Helen Mitchell
Publisher: Blackwell Publishing Ltd
First Published: 2006
ISBN-13: 978-14051-3434-7
ISBN-10: 1-4051-3434-8
This content was uploaded by users in good faith. If you own the copyright and wish to have it removed, a DMCA procedure is available.
For Tom and David ‘Knowing that love is to share, each one believing that love never dies …’ Here, There and Everywhere by John Lennon and Paul McCartney (1966)
Chapter 1 covers glycaemic response history, measurement, and effects of sweeteners.
Chapter 2 covers dental caries, reduced-calorie bulk sweeteners, and high-potency sweeteners.
Chapter 3 covers digestive health, prebiotics, and intestinal microbiota.
Chapter 4 covers calorie control, satiety, and relevant legislation.
Chapter 5 covers Acesulfame K properties, applications, and safety.
Chapter 6 covers Aspartame and Neotame synthesis, properties, and regulations.
Chapter 7 covers Saccharin and Cyclamate history, properties, and safety.
Chapter 8 covers Sucralose development, properties, and applications.
Chapter 9 covers Erythritol description, properties, and health benefits.
Chapter 10 covers Isomalt organoleptic and physicochemical properties.
Chapter 11 covers Lactitol history, properties, and health benefits.
Chapter 12 covers Maltitol and Maltitol Syrups production and applications.
Chapter 13 covers Sorbitol and Mannitol production and applications.
Chapter 14 covers Tagatose facts, health properties, and applications.
Chapter 15 covers Xylitol properties, health benefits, and applications.
