Table of Contents

Molecular Structure And Sweet Taste. Essential Information on Regulatory and Legislative Matters Pertaining to Sweeteners in the UK and EU. Regulatory Processes for New Sweeteners in the USA. Physiological Properties for Polyols in Comparison with Easily Metabolisable Saccharides. Versatility of Maltitol in Different Forms as a Sugar Substitute. Basic Structure and Metabolism of Isomalt. Properties and Applications of Isomalt and Other Bulk Sweeteners in Food Products. Nutritional Properties and Applications of Erythritol: A Unique Combination?. Sweet Taste and Solution. Properties of Alpha Alpha Trehalose as a Cryoprotectant Sugar. Intense Sweeteners and Calorie Control: The Weight of a Body of Evidence. Features of Alitame as a New High-Intensity Sweetener. Neohesperidine Dihydrochalcone: Recent Finding and Technical Advances. The Uses and Commercial Developments of Sucralose. The Blending of Sweeteners: Applications and Safety Issues. Cultural and Legislative Influences on the Consumption of High Intensity Sweeteners in Europe. References. Index

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