Sweeteners and Sugar Alternatives in Food Technology
2. Auflage September 2012
504 Seiten, Hardcover
Wiley & Sons Ltd
This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control.
Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.
Contributors
PART ONE: NUTRITION AND HEALTH CONSIDERATIONS
1 Glycaemic Responses and Toleration
Geoffrey Livesey
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 Glycaemic response and adverse outcomes: both physiological and in response to advice
1.6 Measurement and expression of the glycaemic response
1.7 The acute glycaemic response to sugars and alternatives
1.8 Long-term glycaemic control with sweeteners and bulking agents
1.9 Are low glycaemic carbohydrates of benefit in healthy persons?
1.10 Gastrointestinal tolerance in relation to the glycaemic response
1.11 Conclusion
References
2 Dental Health
Anne Maguire
2.1 Introduction
2.2 Dental caries
2.3 Reduced-calorie bulk sweeteners
2.4 High-potency (high-intensity) sweeteners
2.5 Bulking agents
2.6 Summary
References
3 Digestive Health
Henna R¨oyti¨o, Kirsti Tiihonen and Arthur C. Ouwehand
3.1 Introduction; prebiotics, sweeteners and gut health
3.2 Intestinal microbiota
3.3 Gut health
3.4 Prebiotics versus fibre
3.5 Endogenous prebiotics
3.6 Prebiotics
3.7 Current prebiotics
3.8 Health benefits
3.9 Synbiotics
3.10 Safety considerations
3.11 Conclusion
Acknowledgements
References
4 Calorie Control and Weight Management
Michele Sadler and Julian D. Stowell
4.1 Introduction
4.2 Caloric contribution of sugars in the diet
4.3 Calorie control and its importance in weight management
4.4 Calorie reduction in foods
4.5 Appetite and satiety research
4.6 Sweeteners and satiety, energy intakes and body weight
4.7 Relevance of energy density and glycaemic response
4.8 Legislation relevant to reduced calorie foods
4.9 Conclusions
Acknowledgement
References
PART TWO: HIGH-POTENCY SWEETENERS
5 Acesulfame K
Christian Klug and Gert-Wolfhard von Rymon Lipinski
5.1 Introduction and history
5.2 Organoleptic properties
5.3 Physical and chemical properties
5.4 Physiological properties
5.5 Applications
5.6 Safety and analytical methods
5.7 Regulatory status
References
6 Aspartame, Neotame and Advantame
Kay O'Donnell
6.1 Aspartame
6.2 Neotame
6.3 Advantame
References
7 Saccharin and Cyclamate
Grant E. DuBois
7.1 Introduction
7.2 Current understanding of sweetness
7.3 Saccharin
7.4 Cyclamate
References
8 Sucralose
Samuel V. Molinary and Mary E. Quinlan
8.1 Introduction
8.2 History of development
8.3 Production
8.4 Organoleptic properties
8.5 Physico-chemical properties
8.6 Physiological properties
8.7 Applications
8.8 Analytical methods
8.9 Safety
8.10 Regulatory status
References
9 Natural High-Potency Sweeteners
Michael G. Lindley
9.1 Introduction
9.2 The sweeteners
9.3 Conclusions
References
PART THREE: REDUCED-CALORIE BULK SWEETENERS
10 Erythritol
Peter de Cock
10.1 Introduction
10.2 Organoleptic properties
10.3 Physical and chemical properties
10.4 Physiological properties and health benefits
10.5 Applications
10.6 Safety and specifications
10.7 Regulatory status
10.8 Conclusions
References
11 Isomalt
Anke Sentko and Ingrid Willibald-Ettle
11.1 Introduction
11.2 Organoleptic properties
11.3 Physical and chemical properties
11.4 Physiological properties
11.5 Applications
11.6 Safety
11.7 Regulatory status: worldwide
11.8 Conclusions
References
12 Lactitol
Christos Zacharis
12.1 History
12.2 Organoleptic properties
12.3 Physical and chemical properties
12.4 Physiological properties
12.5 Health benefits
12.6 Applications
12.7 Regulatory status
12.8 Conclusions
References
13 Maltitol Powder
Malcolm W. Kearsley and Ronald C. Deis
13.1 Introduction
13.2 Production
13.3 Structure
13.4 Physical and chemical properties
13.5 Physiological properties
13.6 Applications in foods
13.7 Labelling claims
13.8 Legal status
13.9 Conclusions
References
14 Maltitol Syrups
Michel Flambeau, Fr´ed´erique Respondek and Anne Wagner
14.1 Introduction
14.2 Production
14.3 Hydrogenation
14.4 Structure
14.5 Physico-chemical characteristics
14.6 Physiological properties
14.7 Applications in foods
14.8 Legal status
14.9 Safety
14.10 Conclusions
References
15 Sorbitol and Mannitol
Ronald C. Deis and Malcolm W. Kearsley
15.1 Introduction
15.2 Production
15.3 Hydrogenation
15.4 Storage
15.5 Structure
15.6 Safety
15.7 Physico-chemical characteristics
15.8 Physiological properties
15.9 Applications in foods
15.10 Non-food applications
15.11 Legal status
15.12 Conclusions
References
16 Xylitol
Christos Zacharis
16.1 Description
16.2 Organoleptic properties
16.3 Physical and chemical properties
16.4 Physiological properties
16.5 Applications
16.6 Safety
16.7 Regulatory status
References
PART FOUR: OTHER SWEETENERS
17 New Developments in Sweeteners
Guy Servant and Gwen Rosenberg
17.1 Sweet taste modulators
17.2 Sweet modulator targets
17.3 Industry need for reduced-calorie offerings
17.4 Sweet taste receptors
17.5 Commercially viable sweet taste modulators
17.6 Regulatory approval of sweet taste modulators
17.7 Commercialisation of sweet taste modulators
17.8 Future sweet taste modulators and new sweeteners
17.9 Modulators for other taste modalities
17.10 Savoury flavour ingredients
17.11 Bitter blockers
17.12 Cooling flavours
17.13 Salt taste modulators
17.14 Conclusions
References
18 Isomaltulose
Anke Sentko and Ingrid Willibald-Ettle
18.1 Introduction
18.2 Organoleptical properties
18.3 Physical and chemical properties
18.4 Microbiological properties
18.5 Physiological properties
18.6 Toxicological evaluations
18.7 Applications
18.8 Regulatory status
18.9 Conclusions
References
19 Trehalose
Takanobu Higashiyama and Alan B. Richards
19.1 Introduction
19.2 Trehalose in nature
19.3 Production
19.4 Metabolism, safety and tolerance
19.5 Regulatory status
19.6 Properties
19.7 Application in food
19.8 Physiological properties
19.9 Conclusions
References
PART FIVE: BULKING AGENTS - MULTI-FUNCTIONAL
INGREDIENTS
20 Bulking Agents - Multi-Functional Ingredients
Michael Auerbach and Anne-Karine Dedman
20.1 Introduction
20.2 Gluco-polysaccharides
20.3 Resistant starches and resistant maltodextrins
20.4 Fructo-oligosaccharides
References Index
