SWEETENERS AND SUGAR ALTERNATIVES IN FOOD TECHNOLOGY; ED. BY HELEN MITCHELL

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. 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

sugar Replacement In Food And Beverage Manufacture No Longer Has Just An Economic Benefit. The Use Of Ingredients To Improve The Nutritional Status Of A Food Product Is Now One Of The Major Driving Forces In New Product Development. It Is Therefore Important, As Options For Sugar Replacement Continue To Increase, That Expert Knowledge And Information In This Area Is Readily Available.

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 Dietary Glycaemic Control. Part I Of This Comprehensive Book Addresses These Health And Nutritional Considerations. Part Ii Covers Non-nutritive, High-intensity Sweeteners, Providing Insights Into Blending Opportunities For Qualitative And Quantitative Sweetness Improvement As Well As Exhaustive Application Opportunities. Part Iii Deals With Reduced Calorie Bulk Sweeteners, Which Offer Bulk With Fewer Calories Than Sugar, And Includes Both The Commercially Successful Polyols As Well As Tagatose, An Emerging Functional Bulk Sweetener. Part Iv Looks At The Less Well-established Sweeteners That Do Not Conform In All Respects To What May Be Considered To Be Standard Sweetening Properties. Finally, Part V Examines Bulking Agents And Multifunctional Ingredients. Summary Tables At The End Of Each Section Provide Valuable, Concentrated Data On Each Of The Sweeteners Covered. The Book Is Directed At Food Scientists And Technologists As Well As Ingredients Suppliers.