After 30 years of working only with sugar and corn syrup to make candy and chocolate items, I had to face the needs of people needing light and diabetic products because the market is more serious than ever.This book, though sometimes repeat the functional properties of some ingredients like polyols from one chapter to another, turned out to be exactly what I needed in terms of a very good and quick guide featuring manufacturing methods, physiological properties, chemistry and uses of the most important alternatives to sugar, even providing formulas in some instances.I also use it as a reference book for my College "Food Chemistry-Confectionery technology" class.
Author(s): Helen Mitchell
Edition: 1
Publisher: Blackwell Pub
Year: 2006
Language: English
Pages: 433
City: Oxford; Ames, Iowa
Sweeteners and Sugar Alternatives in Food Technology......Page 1
Contents......Page 7
Preface......Page 17
Contributors......Page 19
PART ONE: NUTRITION AND HEALTH CONSIDERATIONS......Page 21
1.1 Introduction......Page 23
1.2 Glycaemic response in ancient times......Page 24
1.3 Glycaemic response approaching the millennium......Page 25
1.5 Measurement and expression of the glycaemic response......Page 26
1.6 The acute glycaemic response to sugars and sweeteners......Page 30
1.7 Long-term glycaemic control with sweeteners and bulking agents......Page 31
1.8 Gastrointestinal tolerance in relation to the glycaemic response......Page 33
1.9 Finally......Page 35
2.2.1 The problem......Page 39
2.2.2 Aetiology......Page 40
2.2.4 Determining cariogenicity......Page 41
2.3.1 Erythritol......Page 43
2.3.2 Isomalt......Page 44
2.3.4 Maltitol......Page 45
2.3.5 Sorbital......Page 47
2.3.8 Xylitol......Page 48
2.3.9 Key points from the dental evidence for reducedcalorie sweeteners and their use......Page 50
2.4.2 Aspartame and neotame......Page 51
2.4.3 Cyclamate and saccharin......Page 52
2.4.5 Other sweeteners......Page 53
2.5.2 Fructose and glucose polymers......Page 54
2.6 Summary......Page 55
3.1.3 Gut health......Page 64
3.2.2 Milk oligosaccharides......Page 65
3.3 Prebiotics......Page 66
3.3.1 Current prebiotics......Page 67
3.4 Health benefits......Page 68
3.5 Synbiotics......Page 69
3.6 Safety considerations......Page 70
3.7 Conclusion......Page 71
4.1 Caloric contribution of sugars in our diet......Page 74
4.3 Satiety: role of intense and bulk sweeteners......Page 75
4.4 Legislation relevant to reduced-calorie foods......Page 79
4.5 Conclusions......Page 80
PART TWO: HIGH-POTENCY (HIGH-INTENSITY) SWEETENERS......Page 83
5.1 Introduction and history......Page 85
5.2.2 Blends of acesulfame K with other sweetening agents......Page 86
5.3.1 Appearance......Page 89
5.3.3 Stability......Page 90
5.4 Physiological properties......Page 91
5.5.1 Beverages......Page 92
5.5.3 Bakery products and cereals......Page 95
5.5.4 Sweets and chewing gum......Page 97
5.5.6 Delicatessen products......Page 98
5.5.7 Table-top sweeteners......Page 99
5.5.9 Cosmetics......Page 100
5.6.2 Toxicology......Page 101
5.7.1 Approvals......Page 102
5.7.2 Purity criteria......Page 103
6.1.1 Synthesis......Page 106
6.1.2 Sensory properties......Page 107
6.1.3 Physicochemical properties......Page 109
6.1.4 Physiological properties......Page 112
6.1.5 Applications......Page 113
6.1.7 Safety......Page 114
6.2.1 Neotame structure and synthesis......Page 115
6.2.2 Sensory properties......Page 116
6.2.3 Physicochemical properties......Page 117
6.2.4 Physiological properties......Page 118
6.2.6 Safety......Page 119
6.2.7 Regulatory......Page 120
7 Saccharin and Cyclamate......Page 123
7.1.1 History, manufacture and chemical composition......Page 124
7.1.2 Organoleptic properties......Page 125
7.1.3 Physical and chemical properties......Page 129
7.1.5 Applications......Page 132
7.1.6 Safety......Page 133
7.1.7 Regulatory status......Page 135
7.2.2 Organoleptic properties......Page 138
7.2.3 Physical and chemical properties......Page 141
7.2.4 Physiological properties......Page 142
7.2.5 Applications......Page 143
7.2.6 Safety......Page 144
7.2.7 Regulatory status......Page 147
8.2 History of development......Page 150
8.3 Production......Page 151
8.4 Organoleptic properties......Page 152
8.5 Physico-chemical properties......Page 153
8.6 Physiological properties......Page 157
8.7 Applications......Page 158
8.7.2 Dairy products......Page 159
8.7.4 Baked products......Page 160
8.9 Safety......Page 161
8.10 Regulatory situation......Page 163
Summary Table for Part Two......Page 166
PART THREE: REDUCED-CALORIE BULK SWEETENERS......Page 169
9.1.3 Non-caloric......Page 171
9.1.6 High digestive tolerance......Page 172
9.2.1 Sweetness intensity......Page 173
9.2.3 Cooling effect......Page 174
9.3.2 Solubility......Page 175
9.3.3 Melting point and other thermal characteristics......Page 176
9.3.6 Boiling point elevation and freezing point depression......Page 177
9.4.1 Digestion of carbohydrates......Page 178
9.4.2 Metabolic fate of erythritol......Page 179
9.4.5 Glycaemic and insulinaemic response......Page 180
9.4.6 Dental health......Page 181
9.5.1 Tabletop sweeteners......Page 182
9.5.2 Beverages......Page 184
9.5.3 Chewing gum......Page 186
9.5.4 Chocolate......Page 188
9.5.5 Candies......Page 189
9.5.6 Fondant......Page 190
9.5.7 Lozenges......Page 191
9.5.8 Bakery (pastry) products......Page 192
9.6.2 Clinical studies......Page 194
9.7 Regulatory status......Page 195
10.1 Description......Page 197
10.2.3 Synergy and/or compatibility with other sweeteners......Page 198
10.3.2 Solubility......Page 200
10.3.3 Viscosity......Page 201
10.3.6 Hygroscopicity: moisture content at various relative humidities......Page 202
10.3.7 Water activity at various concentrations versus sucrose......Page 203
10.4 Physiological properties......Page 204
10.5.1 Hard candies......Page 206
10.5.2 Chocolates......Page 210
10.5.3 Low boilings......Page 213
10.5.4 Chewing gums......Page 214
10.5.5 Pan coating......Page 215
10.5.6 Compressed tablets......Page 217
10.5.7 Baked goods......Page 218
10.5.9 Breakfast cereals, cereal bars and muesli......Page 219
10.8 Conclusion......Page 222
11.2 Organoleptic properties......Page 225
11.3.2 Solubility......Page 227
11.3.3 Viscosity......Page 228
11.3.5 Boiling point elevation......Page 229
11.3.7 Water activity......Page 230
11.4.1 Metabolism......Page 231
11.5.1 Lactitol as a prebiotic......Page 232
11.5.4 Tooth-protective properties......Page 235
11.6 Applications......Page 236
11.6.2 Baked goods......Page 237
11.6.3 Chewing gum and confectionery......Page 238
11.6.6 Tablets......Page 239
11.7 Regulatory status......Page 240
11.8 Conclusion......Page 241
12.1 Introduction......Page 243
12.2.1 Maltitol powder......Page 244
12.2.3 Polyglycitols......Page 245
12.3 Hydrogenation......Page 246
12.5 Physico-chemical characteristics......Page 247
12.5.4 Humectancy......Page 249
12.5.6 Molecular weight......Page 250
12.5.7 Solubility......Page 252
12.6.1 Calorific value......Page 253
12.6.3 Diabetic suitability......Page 254
12.6.4 Glycaemic response......Page 255
12.6.5 Toleration......Page 257
12.6.6 Sweetness......Page 258
12.6.7 Conclusion......Page 260
12.7 Applications in foods......Page 262
12.7.2 Hard candy......Page 263
12.7.3 Caramels......Page 264
12.7.5 Dairy applications......Page 265
12.8 Legal status......Page 266
12.10 Conclusion......Page 267
13.2 Production......Page 269
13.2.2 Sorbitol syrups......Page 270
13.2.3 Mannitol......Page 271
13.5 Structure......Page 272
13.6 Physico-chemical characteristics......Page 273
13.6.5 Hygroscopicity......Page 274
13.7.1 Calorific value......Page 275
13.7.4 Glycaemic response......Page 276
13.7.6 Sweetness......Page 277
13.8.2 Hard candy......Page 278
13.8.6 Baked goods......Page 279
13.9 Legal status......Page 280
13.10 Conclusion......Page 281
14.2.1 Chemical properties......Page 282
14.2.2 Physical properties......Page 283
14.2.3 Production process......Page 285
14.2.5 Analyses......Page 286
14.3.1 Prebiotic properties: low-calorie value......Page 288
14.3.2 Glycaemic and insulinaemic responses......Page 291
14.3.3 Safe for teeth......Page 294
14.4.1 Flavour enhancement in beverage systems......Page 295
14.4.2 Flavour enhancement in reaction flavour......Page 296
14.4.3 Flavour enhancement in chocolate......Page 300
14.4.4 Flavour enhancement in chewing gum......Page 303
14.5.1 Chocolate......Page 304
14.5.3 Cereals......Page 306
14.5.4 Sugar confectionery: toffee production......Page 309
14.6 Conclusion......Page 312
15.1 Description......Page 315
15.2.2 Sweetness synergy......Page 317
15.3.2 Stability......Page 318
15.3.3 Solubility......Page 319
15.3.6 Water activity......Page 320
15.4.1 Metabolism......Page 322
15.4.3 Tolerance......Page 323
15.4.4 Caloric value......Page 324
15.4.5 Health benefits......Page 325
15.4.6 Other health benefits associated with xylitol......Page 331
15.5.1 Confectionery......Page 333
15.5.4 Chocolate......Page 334
15.5.6 Baked goods......Page 335
15.6 Safety......Page 336
15.7 Regulatory status......Page 337
Summary Table for Part Three......Page 345
PART FOUR: OTHER SWEETENERS......Page 349
16.1 Introduction......Page 351
16.2.1 Alitame......Page 352
16.2.2 Neohesperidin dihydrochalcone (NHDC)......Page 357
16.3.1 Stevioside/rebaudioside A......Page 362
16.3.2 Thaumatin......Page 367
16.3.3 Lo han guo (mogroside)......Page 370
16.4.1 Isomaltulose......Page 373
16.4.2 α,α-Trehalose......Page 375
Summary Table for Part Four......Page 381
PART FIVE: BULKING AGENTS: MULTI-FUNCTIONAL INGREDIENTS......Page 385
17.1 Introduction......Page 387
17.2.1 Polydextrose......Page 389
17.3 Resistant starches and resistant maltodextrins......Page 400
17.3.1 Fibersol-2®......Page 401
17.3.2 Nutriose®FB......Page 403
17.4.1 Inulin and low molecular weight FOS......Page 405
Summary Table for Part Five......Page 418
Index......Page 421
