05619nam 22007334a 450 991078451820332120230828214426.01-281-31218-597866113121830-470-76332-90-470-99600-50-470-99599-8(CKB)1000000000399623(EBL)351479(OCoLC)437218724(SSID)ssj0000254531(PQKBManifestationID)11939376(PQKBTitleCode)TC0000254531(PQKBWorkID)10208317(PQKB)10517659(SSID)ssj0000693639(PQKBManifestationID)11406681(PQKBTitleCode)TC0000693639(PQKBWorkID)10669800(PQKB)11398006(MiAaPQ)EBC351479(Au-PeEL)EBL351479(CaPaEBR)ebr10240432(CaONFJC)MIL131218(EXLCZ)99100000000039962320051208d2006 uy 0engur|n|---|||||txtccrSweeteners and sugar alternatives in food technology[electronic resource] /edited by Helen MitchellOxford ;Ames, Iowa Blackwell Pub.20061 online resource (433 p.)Description based upon print version of record.1-4051-3434-8 Includes bibliographical references and index.Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The Glycaemic response now and in future nutrition; 1.5 Measurement and expression of the glycaemic response; 1.6 The acute glycaemic response to sugars and sweeteners; 1.7 Long-term glycaemic control with sweeteners and bulking agents; 1.8 Gastrointestinal tolerance in relation to the glycaemic response1.9 Finally2 Dental Health; 2.1 Introduction; 2.2 Dental caries; 2.2.1 The problem; 2.2.2 Aetiology; 2.2.3 Control and prevention; 2.2.4 Determining cariogenicity; 2.3 Reduced calorie bulk sweeteners; 2.3.1 Erythritol; 2.3.2 Isomalt; 2.3.3 Lactitol; 2.3.4 Maltitol; 2.3.5 Sorbital; 2.3.6 Mannitol; 2.3.7 D-tagatose; 2.3.8 Xylitol; 2.3.9 Key points from the dental evidence for reducedcalorie sweeteners and their use; 2.4 High-potency (high-intensity) sweeteners; 2.4.1 Acesulfame K; 2.4.2 Aspartame and neotame; 2.4.3 Cyclamate and saccharin; 2.4.4 Sucralose; 2.4.5 Other sweeteners2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use2.5 Bulking agents; 2.5.1 Polydextrose; 2.5.2 Fructose and glucose polymers; 2.5.3 Key points from the dental evidence for bulking agents; 2.6 Summary; 3 Digestive Health; 3.1 Introduction; 3.1.1 Prebiotics, sweeteners and digestive health; 3.1.2 Intestinal microbiota; 3.1.3 Gut health; 3.2 Prebiotics versus fibre; 3.2.1 Endogenous prebiotics; 3.2.2 Milk oligosaccharides; 3.2.3 Secreted substrates in the gut; 3.3 Prebiotics; 3.3.1 Current prebiotics; 3.4 Health benefits; 3.5 Synbiotics3.6 Safety considerations3.7 Conclusion; 4 Calorie Control and Weight Management; 4.1 Caloric contribution of sugars in our diet; 4.2 Calorie control and its importance in weight management; 4.3 Satiety: role of intense and bulk sweeteners; 4.4 Legislation relevant to reduced-calorie foods; 4.5 Conclusions; PART TWO: HIGH-POTENCY (HIGH-INTENSITY) SWEETENERS; 5 Acesulfame K; 5.1 Introduction and history; 5.2 Organoleptic properties; 5.2.1 Acesulfame K as the single sweetener; 5.2.2 Blends of acesulfame K with other sweetening agents; 5.2.3 Compatibility with flavours5.3 Physical and chemical properties5.3.1 Appearance; 5.3.2 Solubility; 5.3.3 Stability; 5.4 Physiological properties; 5.5 Applications; 5.5.1 Beverages; 5.5.2 Dairy products and edible ices; 5.5.3 Bakery products and cereals; 5.5.4 Sweets and chewing gum; 5.5.5 Jams, marmalades, preserves and tinned fruit; 5.5.6 Delicatessen products; 5.5.7 Table-top sweeteners; 5.5.8 Pharmaceuticals; 5.5.9 Cosmetics; 5.5.10 Tobacco products; 5.5.11 Technical applications; 5.6 Safety and analytical methods; 5.6.1 Pharmacology; 5.6.2 Toxicology; 5.6.3 Safety assessments and acceptable daily intake5.6.4 Analytical methodsSugar replacement in food and beverage manufacture no longer has just an economic benefit. The use of ingredients to improve the nutritional status of a food product is now one of the major driving forces in new product development. It is therefore important, as options for sugar replacement continue to increase, that expert knowledge and information in this area is readily available. 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 pSweetenersSugar substitutesSugars in human nutritionSweeteners.Sugar substitutes.Sugars in human nutrition.664/.5Mitchell Helen(Helen Lucy),1960-930115MiAaPQMiAaPQMiAaPQBOOK9910784518203321Sweeteners and sugar alternatives in food technology2091893UNINA