A survey of the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide array of sweeteners. It highlights the change in status of saccharin, the increased use of polyols, and the possibilities provided by the availability of a variety of alternative sweeteners and their uses in combination. This third edition contains new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.
Alternative Sweeteners, Third Edition, Revised and Expanded
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Editorial Reviews
Review
Praise for the first edition. . . . . .strongly recommend this book to all scientists who would be interested in getting a quick and authoritative glimpse of the artificial sweetener field.
---Journal of Food Science and Technology
. . .a valuable collection. . .. . . .recommended to students and advanced professionals in a variety of chemical, sensory, and commercial fields, primarily as a landmark of the interim status of the dynamic topic of sweeteners.
---Journal of Food Biochemistry and for the Second Edition. . .
. . .an excellent and timely reference.
---Food Technology
. . ..a good reference book in convenient format. . ..an up-to-date overview of sweetener alternatives to sucrose.
---Australian Journal of Nutrition and Dietetics
. . .an extremely useful and well-constructed volume.
---International Journal of Food Science and Technology
. . .one of the best and most useful books I have seen on the subject of sweeteners. . .. . . .a summary for reference on many aspects of the sweeteners, collecting together data on a variety of issues in one compact volume.
---Trends in Food Science & Technology
---Journal of Food Science and Technology
. . .a valuable collection. . .. . . .recommended to students and advanced professionals in a variety of chemical, sensory, and commercial fields, primarily as a landmark of the interim status of the dynamic topic of sweeteners.
---Journal of Food Biochemistry and for the Second Edition. . .
. . .an excellent and timely reference.
---Food Technology
. . ..a good reference book in convenient format. . ..an up-to-date overview of sweetener alternatives to sucrose.
---Australian Journal of Nutrition and Dietetics
. . .an extremely useful and well-constructed volume.
---International Journal of Food Science and Technology
. . .one of the best and most useful books I have seen on the subject of sweeteners. . .. . . .a summary for reference on many aspects of the sweeteners, collecting together data on a variety of issues in one compact volume.
---Trends in Food Science & Technology
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Inside This Book
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First Sentence:
The use of low-calorie sugar-free products tripled in the final two decades of the 20th century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cyclohexylamine concentrations, other intense sweeteners, crystalline sorhitol, multiple sweetener approach, rebaudiana products, trehalose glasses, hulk sweeteners, sorhitol solution, rebaudiana extracts, hesperetin dihydrochalcone, caries risk dietary components, single sweetener, lactitol monohydrate, sweetness synergy, crystalline sorbitol, conventional corn syrups, crystalline maltitol, sweetness profile, sweetener systems, ideal sweetener, tabletop preparations, sweetness potency, cyclohexylamine hydrochloride, dihydrochalcone sweeteners, crystalline fructose Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Expert Committee, Caries Res, Federal Register, Food Sci, Dent Res, Clin Nutr, Food Technol, Regul Toxicol Pharmacol, World Health Organization, European Union, Marcel Dekker, Food Chemicals Codex, Technical Report Series, Academic Press, People's Republic of China, Rymon Lipinski, Calorie Control Council, Chem Soc, New Zealand, Diabetes Care, United Kingdom, Applied Science Publishers, Agric Food Chem New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The use of low-calorie sugar-free products tripled in the final two decades of the 20th century. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
cyclohexylamine concentrations, other intense sweeteners, crystalline sorhitol, multiple sweetener approach, rebaudiana products, trehalose glasses, hulk sweeteners, sorhitol solution, rebaudiana extracts, hesperetin dihydrochalcone, caries risk dietary components, single sweetener, lactitol monohydrate, sweetness synergy, crystalline sorbitol, conventional corn syrups, crystalline maltitol, sweetness profile, sweetener systems, ideal sweetener, tabletop preparations, sweetness potency, cyclohexylamine hydrochloride, dihydrochalcone sweeteners, crystalline fructose Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, New York, Expert Committee, Caries Res, Federal Register, Food Sci, Dent Res, Clin Nutr, Food Technol, Regul Toxicol Pharmacol, World Health Organization, European Union, Marcel Dekker, Food Chemicals Codex, Technical Report Series, Academic Press, People's Republic of China, Rymon Lipinski, Calorie Control Council, Chem Soc, New Zealand, Diabetes Care, United Kingdom, Applied Science Publishers, Agric Food Chem New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 100
books:
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80
books
cite this book:
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- Advances In Sweeteners by Trevor H. Grenby on 5 pages
- Health and Sugar Substitutes by B. Guggenheim on 4 pages
- Food Emulsions (Food Science and Technology) by Stig Friberg in Front Matter (1), Front Matter (2), and Front Matter (3)
- Identification of Low Caries Risk Dietary Components (Monographs in Oral Science) by T. N. Imfeld on page 260, page 280, and page 289
- Food Chemistry (Food Science and Technology) by Owen R. Fennema in Front Matter (1), Front Matter (2), and Front Matter (3)
See all 100 books this book cites
- Low-calorie Foods Handbook (Food Science and Technology) by Altschul on 13 pages
- Taste Chemistry by R.S. Shallenberger on 5 pages
- Extraction Optimization in Food Engineering (Food Science and Technology) by Constantina Tzia in Front Matter (1), Front Matter (2), and Front Matter (3)
- Food Process Design (Food Science and Technology) by Zacharias B. Maroulis in Front Matter (1), Front Matter (2), and Front Matter (3)
- Transport Properties of Foods (Food Science and Technology) by George D. Saravacos in Front Matter (1), Front Matter (2), and Front Matter (3)
See all 80 books citing this book
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