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Sweeteners and sugar alternatives in food technology / ed. by Kay O'Donnell ...
Contributor(s): Resource type: Ressourcentyp: Buch (Online)Book (Online)Language: English Publisher: Chichester, West Sussex, UK ; Ames, Iowa : Wiley-Blackwell, 2012Edition: 2nd ed (Online-Ausg.)Description: Online-Ressource (1 online resource (xx, 484 p.)) : illISBN:- 9781283542388
- 1283542382
- 9781118373965
- 9780470659687
- 664.5
- 664/.5 23
- TP421
- TP421 .S938 2012
Contents:
Summary: 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.Summary: Intro -- 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 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 -- 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 Sorbitol -- 2.3.6 Mannitol -- 2.3.7 D-tagatose -- 2.3.8 Xylitol -- 2.3.9 Key points from the dental evidence for reduced-calorie 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 -- 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use -- 2.5 Bulking agents -- 2.5.1 Polydextrose -- 2.5.2 Fructose polymers -- 2.5.3 Key points from the dental evidence for bulking agents -- 2.6 Summary -- References -- 3 Digestive Health -- 3.1 Introduction -- prebiotics, sweeteners and gut health -- 3.2 Intestinal microbiota -- 3.3 Gut health -- 3.4 Prebiotics versus fibre.PPN: PPN: 809842742Package identifier: Produktsigel: ZDB-26-MYL | ZDB-30-PAD | ZDB-30-PQE | ZDB-38-EBR
""Title Page""; ""Copyright""; ""Preface""; ""Contributors""; ""Part One: Nutrition and Health Considerations""; ""Chapter 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 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""; ""Chapter 2: Dental Health""; ""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""; ""Chapter 3: Digestive Health""; ""3.1 INTRODUCTION; PREBIOTICS, SWEETENERS ANDÂ GUTÂ 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""; ""Chapter 4: Calorie Control and Weight Management""; ""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""; ""Part Two: High-Potency Sweeteners""; ""Chapter 5: Acesulfame K""; ""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""; ""Chapter 6: Aspartame, Neotame and Advantame""; ""6.1 ASPARTAME""; ""6.2 NEOTAME""; ""6.3 ADVANTAME""; ""Chapter 7: Saccharin and Cyclamate""
""7.1 INTRODUCTION""""7.2 CURRENT UNDERSTANDING OF SWEETNESS""; ""7.3 SACCHARIN""; ""7.4 CYCLAMATE""; ""Chapter 8: Sucralose""; ""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""; ""Chapter 9: Natural High-Potency Sweeteners""; ""9.1 INTRODUCTION""; ""9.2 THE SWEETENERS""; ""9.3 CONCLUSIONS""; ""Part Three: Reduced-Calorie Bulk Sweeteners""; ""Chapter 10: Erythritol""
""10.1 INTRODUCTION""
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 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 agents1.9 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; 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 Sorbitol; 2.3.6 Mannitol; 2.3.7 D-tagatose; 2.3.8 Xylitol
2.3.9 Key points from the dental evidence for reduced-calorie sweeteners and their use2.4 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; 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use; 2.5 Bulking agents; 2.5.1 Polydextrose; 2.5.2 Fructose polymers; 2.5.3 Key points from the dental evidence for bulking agents; 2.6 Summary; References; 3 Digestive Health; 3.1 Introduction; prebiotics, sweeteners and gut health
3.2 Intestinal microbiota3.3 Gut health; 3.4 Prebiotics versus fibre; 3.5 Endogenous prebiotics; 3.5.1 Milk oligosaccharides; 3.5.2 Secreted substrates in the gut; 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; 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 weight4.6.1 Satiety and energy intake; 4.6.2 Body weight management; 4.7 Relevance of energy density and glycaemic response; 4.7.1 Energy density; 4.7.2 Glycaemic response; 4.8 Legislation relevant to reduced calorie foods; 4.9 Conclusions; Acknowledgement; References; PART TWO: HIGH-POTENCY 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
5.3 Physical and chemical properties
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