Table of Contents

Alternative sweeteners - an overview. Low calorie sweeteners: acesulfame K; alitame; aspartame; cyclamate; neohesperidin dihydrochalcone; tagatose; neotame; saccharin; stevioside; sucralose; less common high-potency sweeteners. Reduced calorie sweeteners: erythritol; hydrogenated starch hydrolysates and maltitol syrup; isomalt; maltitol; lactitol - a new reduced-calorie sweetener; sorbitol and mannitol; xylitol. Caloric alternatives: crystalline fructose; high-fructose corn syrup; isomaltulose; trehalose. Multiple ingredient approach: mixed sweetener functionality; aspartame-acesulfame salt; polydextrose; other low-calorie ingredients - fat and oil replacers.

Reviews

"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