Sweeteners: Nutritional Aspects, Applications, and Production Technology

Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis

May 14, 2012 by CRC Press
Reference - 476 Pages - 93 B/W Illustrations
ISBN 9781439876725 - CAT# K13565

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Features

  • Explores nutritional and health aspects of sweeteners in food and drinks
  • Examines risk assessment procedures for the evaluation of sweeteners
  • Discusses U.S., Japanese, and Indian regulations and other legislation worldwide
  • Analyzes environmental and health concerns of genetically modified sugar beet and high fructose corn syrup

Summary

Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include:

  • The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols
  • Analytical methodologies for determining low-calorie nonnutritive sweeteners
  • Honey, syrups, and their physicochemical aspects and applications
  • Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate
  • Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners
  • The impact of sweeteners and sugar alternatives on nutrition and health
  • Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup
  • Inulin and oligofructose as soluble dietary fibers derived from chicory root

As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.

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