Sweeteners: Alternative Handbook

✍ Scribed by Nelson, Amy L

• Publisher: Eagan Press
• Year: 2000
• Tongue: English
• Leaves: 99
• Series: Eagan Press Ingredients Handbook Series
• Category: Library

✦ Synopsis

Sweeteners: Alternative is the 8th title in the popular Eagan Press Handbook Series. This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages. The author gives special attention to the functionality of alternative sweeteners in product applications. Easy-to-use tables and illustrations are provided in Sweeteners: Alternative, making technical topics understandable to a broader audience.

Sweeteners:Alternative fills the gap between scientific literature and the product specific information provided by suppliers. It helps food industry professionals gain a common understanding of alternative sweeteners, their properties, and their applications.

Sweeteners: Alternative is an essential reference tool for a variety of industry professionals including:

Product Developers

Quality Assurance Personnel

Purchasing Agents

Production Personnel

Plant Managers and Supervisors

Teachers

Students

Suppliers

Technical Sales Representatives

Engineers

Microbiologists

✦ Table of Contents

Content: Approval Processes --
History and Description --
Synthetic Alternative Sweeteners --
Saccharin --
Cyclamate --
Aspartame --
Alitame --
Acesulfame potassium --
Sucralose --
Naturally Occurring High-Intensity Sweeteners --
Thaumatins --
Glycyrrhizin --
Stevioside --
Sugar Alcohols --
2. Properties of High-Intensity Sweeteners 17 --
General Comparisons --
Sweetness and solubility --
Physical and chemical characteristics --
Synthetic High-Intensity Sweeteners --
Saccharin --
Cyclamates --
Aspartame --
Alitame --
Acesulfame potassium --
Sucralose --
Naturally Occurring High-Intensity Sweeteners --
Thaumatin --
Stevioside --
Glycyrrhizin --
3. Properties of Sugar Alcohols 31 --
General Comparisons --
Individual Sugar Alcohols --
Sorbitol --
Mannitol --
Xylitol --
Lactitol --
Maltitol --
Isomalt --
Hydrogenated starch syrups --
4. Confectionery 39 --
Alternative Sweeteners Used in Confections --
High-intensity sweeteners --
Sugar alcohols --
Hard Confections --
Hard candies --
Tableted candies --
Soft Confections --
Chewing gum --
Fondants or cremes --
Caramels, taffy, nougats, and fudges --
Gelled candies --
Chocolates --
Troubleshooting --
5. Bakery and Other Grain-Based Applications 59 --
Product Characteristics --
Nutritive sweeteners --
Alternative sweeteners --
Processing Characteristics --
Hard Wheat Products --
Soft Wheat Products --
Cakes --
Cookies --
Brownies --
Chemically leavened products --
Topical Applications --
Frostings --
Icings --
Fillings --
Ready-to-Eat Cereals and Granola Products --
Troubleshooting --
6. Other Applications 77 --
Beverages --
Carbonated and still beverages --
Alcoholic beverages --
Powdered drink mixes --
Dairy Products --
Ice cream and frozen desserts --
Yogurt and pudding-type products --
Preserved Fruits and Vegetables --
Jams, jellies, and preserves --
Canned foods --
Meats and Seafoods --
Troubleshooting --
7. Special Topics 87 --
Product Development --
Reduced-sugar and reduced-calorie foods --
Dental caries --
Diabetes --
Nutrition Labeling and Nutrient Content Claims --
Nutrition labeling --
Nutrient content claims --
Other label information --
Bulking Agents --
Gastrointestinal problems --
Forms of bulking agents.

✦ Subjects

Nonnutritive sweeteners;Édulcorants de synthèse