LEADER 05637nam 22007454a 450 001 996208217003316 005 20240418064436.0 010 $a1-281-31218-5 010 $a9786611312183 010 $a0-470-76332-9 010 $a0-470-99600-5 010 $a0-470-99599-8 035 $a(CKB)1000000000399623 035 $a(EBL)351479 035 $a(OCoLC)437218724 035 $a(SSID)ssj0000254531 035 $a(PQKBManifestationID)11939376 035 $a(PQKBTitleCode)TC0000254531 035 $a(PQKBWorkID)10208317 035 $a(PQKB)10517659 035 $a(SSID)ssj0000693639 035 $a(PQKBManifestationID)11406681 035 $a(PQKBTitleCode)TC0000693639 035 $a(PQKBWorkID)10669800 035 $a(PQKB)11398006 035 $a(MiAaPQ)EBC351479 035 $a(Au-PeEL)EBL351479 035 $a(CaPaEBR)ebr10240432 035 $a(CaONFJC)MIL131218 035 $a(EXLCZ)991000000000399623 100 $a20051208d2006 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aSweeteners and sugar alternatives in food technology$b[electronic resource] /$fedited by Helen Mitchell 205 $a2nd ed. 210 $aOxford ;$aAmes, Iowa $cBlackwell Pub.$d2006 215 $a1 online resource (433 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-3434-8 320 $aIncludes bibliographical references and index. 327 $aSweeteners 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 response 327 $a1.9 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 sweeteners 327 $a2.4.6 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 Synbiotics 327 $a3.6 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 flavours 327 $a5.3 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 intake 327 $a5.6.4 Analytical methods 330 $aSugar 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 p 606 $aSweeteners 606 $aSugar substitutes 606 $aSugars in human nutrition 615 0$aSweeteners. 615 0$aSugar substitutes. 615 0$aSugars in human nutrition. 676 $a664/.5 701 $aMitchell$b Helen$g(Helen Lucy),$f1960-$0930115 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996208217003316 996 $aSweeteners and sugar alternatives in food technology$92091893 997 $aUNISA