Table of Contents

Preface. Contributors. PART ONE: Nutrition and Health Considerations. 1. Glycaemic Responses and Toleration (Geoffrey Livesey). 2. Dental Health (Anne Maguire). 3. Digestive Health (Arthur C. Ouwehand, Henna Makelainen, Kirsti Tiihonen and Nina Rautonen). 4. Calorie Control and Weight Management (Julian Stowell) PART TWO: High -Potency (High -Intensity) Sweeteners. 5. Acesulfame K (Bernd Haber, Gert-Wolfhard von Rymon Lipinski and Susanne Rathjen). 6. Aspartame and Neotame (Kay O'Donnell). 7. Saccharin and Cyclamate (Grant E. DuBois). 8. Sucralose (Sam V. Molinary and Mary E. Quinlan) PART THREE: Reduced-Calorie Bulk Sweeteners. 9. Erythritol (Ron Perko and Peter DeCock). 10. Isomalt Anke Sentko and Ingrid Williabald-Ettle). 11. Lactitol (Helen Young). 12. Maltitol and Maltitol Syrups (Malcolm W. Kearsley and Ronald C. Deis). 13. Sorbitol and Mannitol (Malcolm W. Kearsley and Roanld C. Deis). 14. Tagatose (Ulla Petersen Skytte). 15. Xylitol (Michael Bond and Nicholas Dunning) PART FOUR: Other Sweeteners. 16. Other Sweeteners (Mike Lindley) PART FIVE: Bulking Agents: Multi-Functional Ingredients. 17. Bulking Agents: Multi-Functional Ingredients (Michael Auerbach, Stuart Craig and Helen Mitchell). Index.

About the Author

Dr Helen Mitchell, Danisco Sweeteners Ltd, Redhill, Surrey, UK

Reviews

"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 dietry glycaemic control." (Food & Drink Technology, June 2006) "This book provides a comprehensive overview of sweetening and bulking solutions and the nutritional enhancement of foods. Manufacturers should find it a key source of information when it comes to the production of appealing low sugar, no added sugar, sugar free, reduced calorie, high fibre, low glycaemic and tooth-friendly food products with a range of corresponding consumer health benefits." (European Baker, May 2006)