Sweeteners and Sugar Alternatives in Food Technology

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Sugar 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.

About the book:

Edited by H L Mitchell (Danisco Sweeteners Ltd, Redhill, Surrey, UK), 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 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.

Part I of this comprehensive book addresses these health and nutritional considerations. Part II covers non-nutritive, high-intensity sweeteners, providing insights into blending opportunities for qualitative and quantitative sweetness improvement as well as exhaustive application opportunities. Part III deals with reduced calorie bulk sweeteners, which offer bulk with fewer calories than sugar, and includes both the commercially successful polyols as well as tagatose, an emerging functional bulk sweetener. Part IV looks at the less well-established sweeteners that do not conform in all respects to what may be considered to be standard sweetening properties. Finally, Part V examines bulking agents and multifunctional ingredients. Summary tables at the end of each section provide valuable, concentrated data on each of the sweeteners covered. The book is directed at food scientists and technologists as well as ingredients suppliers.

Contents:

Part I. Nutritional and Health Considerations
1. Glycaemic responses and toleration
Dr Geoff Livesey, Independent Nutrition Logic Ltd, Wymondham, Norfolk, UK
2. Dental health
Dr Anne Maguire, Newcastle Dental School, University of Newcastle, UK
3. Digestive health
Dr Arthur C. Ouwehand, Danisco Innovation, Enteromix Research, Kantvik, Finland; Dr Henna Mäkeläinen, Danisco Innovation, Enteromix Research, Kantvik, Finland; and Functional Foods Forum, University of Turku, Finland; and
Dr Kirsti Tiihonen and Dr Nina Rautonen, Danisco Innovation, Enteromix Research, Kantvik, Finland
4. Calorie control and weight management
Dr Julian Stowell, Danisco Sweeteners, Redhill, Surrey, UK
Part II. Non-nutritive, high intensity sweeteners
5. Acesulfame K
Dr Bernd Haber, BASF Limburgerhof, Germany;
Professor Dr Gert-Wolfhard von Rymon Lipinski and Dr Susanne Rathjen, Nutrinova Nutrition Specialities and Food Ingredients GmbH, Frankfurt, Germany
6. Aspartame and Neotame
Dr Kay O'Donnell, Forum Foods, Redhill, Surrey, UK
7. Saccharin and Cyclamate
Dr Grant E. Dubois, The Coca-Cola Company, Atlanta, GA, USA
8. Sucralose
Dr Sam V. Molinary, Consultant, Scientific and Regulatory Affairs, Sonning, Berkshire, UK; and
Dr Mary E. Quinlan, Regional Technical Manager, Tate & Lyle, Greenwich, UK
Summary table for Part II
Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK
Part III. Reduced calorie bulk sweeteners
9. Erythritol
Dr Ron Perko and Dr Peter DeCock, Cargill Food and Pharmaceutical Specialities, Wayzata, Minnesota, USA
10. Isomalt
Anke Sentko, Head of Regulatory Affairs and Nutrition Communication, Palatanit GmbH, Mannheim, Germany; and
Ingrid Wilibald-Ettle, Head of Technical Services Department, Palatinit GmbH, Mannheim, Germany
11. Lactitol
Helen Young, Danisco Sweeteners, Redhill, Surrey, UK
12. Maltitol and maltitol syrups
Dr Malcolm W. Kearsley, Technical Manager Europe and Asia, SPI Polyols; and
Dr Ronald C. Deis, Vice President, Technology, SPI Polyols, New Castle, DE, USA
13. Sorbitol and mannitol
Dr Malcolm W. Kearsley, Technical Manager Europe and Asia, SPI Polyols; and
Dr Ronald C. Deis, Vice President, Technology, SPI Polyols, New Castle, DE, US
14. Tagatose
Dr Ulla Petersen Skytte, Arla Foods Ingredients, Viby, Denmark
15. Xylitol
Dr Michael Bond and Dr Nicholas Dunning, Danisco Sweeteners, Redhill, Surrey, UK
Summary table for Part III
Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK
Part IV. Other Sweeteners
16. Other Sweeteners
Dr Mike Lindley, Reading Scientific Services Ltd, Reading, UK
Summary table for Part IV
Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK
Part V. Bulking Agents: Multifunctional Ingredients
17. Bulking agents: multifunctional ingredients
Dr Michael Auerbach and Dr Stuart Craig, Danisco Inc, Ardsley, New York, USA; and Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK
Summary table for Part V
Dr Helen Mitchell, Danisco Sweeteners, Redhill, Surrey, UK