ERP for Textiles and Apparel Industry

Content: Preface xvii     Contributors xix     PART ONE: NUTRITION AND HEALTH CONSIDERATIONS 1     1 Glycaemic Responses and Toleration 3  Geoffrey Livesey     1.1 Introduction 3     1.2 Glycaemic response in ancient times 4     1.3 Glycaemic response approaching the millennium 5     1.4 The glycaemic response now and in future nutrition 6     1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice 7     1.6 Measurement and expression of the glycaemic response 7     1.7 The acute glycaemic response to sugars and alternatives 13     1.8 Long-term glycaemic control with sweeteners and bulking agents 15     1.9 Are low glycaemic carbohydrates of benefit in healthy persons? 18     1.10 Gastrointestinal tolerance in relation to the glycaemic response 18     1.11 Conclusion 19     2 Dental Health 27  Anne Maguire     2.1 Introduction 27     2.2 Dental caries 27     2.3 Reduced-calorie bulk sweeteners 32     2.4 High-potency (high-intensity) sweeteners 43     2.5 Bulking agents 47     2.6 Summary 49     3 Digestive Health 63  Henna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand     3.1 Introduction
 prebiotics, sweeteners and gut health 63     3.2 Intestinal microbiota 63     3.3 Gut health 64     3.4 Prebiotics versus fibre 64     3.5 Endogenous prebiotics 64     3.6 Prebiotics 65     3.7 Current prebiotics 65     3.8 Health benefits 67     3.9 Synbiotics 69     3.10 Safety considerations 70     3.11 Conclusion 71     4 Calorie Control and Weight Management 77  Michele Sadler and Julian D. Stowell     4.1 Introduction 77     4.2 Caloric contribution of sugars in the diet 77     4.3 Calorie control and its importance in weight management 77     4.4 Calorie reduction in foods 78     4.5 Appetite and satiety research 80     4.6 Sweeteners and satiety, energy intakes and body weight 81     4.7 Relevance of energy density and glycaemic response 84     4.8 Legislation relevant to reduced calorie foods 85     4.9 Conclusions 87     PART TWO: HIGH-POTENCY SWEETENERS 91     5 Acesulfame K 93  Christian Klug and Gert-Wolfhard von Rymon Lipinski     5.1 Introduction and history 93     5.2 Organoleptic properties 93     5.3 Physical and chemical properties 98     5.4 Physiological properties 100     5.5 Applications 100     5.6 Safety and analytical methods 110     5.7 Regulatory status 112     6 Aspartame, Neotame and Advantame 117  Kay O\'Donnell     6.1 Aspartame 117     6.2 Neotame 127     6.3 Advantame 132     7 Saccharin and Cyclamate 137  Grant E. DuBois     7.1 Introduction 137     7.2 Current understanding of sweetness 137     7.3 Saccharin 139     7.4 Cyclamate 151     8 Sucralose 167  Samuel V. Molinary and Mary E. Quinlan     8.1 Introduction 167     8.2 History of development 167     8.3 Production 168     8.4 Organoleptic properties 168     8.5 Physico-chemical properties 170     8.6 Physiological properties 174  8.7 Applications 175  8.8 Analytical methods 179  8.9 Safety 179  8.10 Regulatory status 181     9 Natural High-Potency Sweeteners 185  Michael G. Lindley     9.1 Introduction 185     9.2 The sweeteners 187     9.3 Conclusions 203     PART THREE: REDUCED-CALORIE BULK SWEETENERS 213     10 Erythritol 215  Peter de Cock     10.1 Introduction 215     10.2 Organoleptic properties 218     10.3 Physical and chemical properties 219     10.4 Physiological properties and health benefits 221     10.5 Applications 228     10.6 Safety and specifications 239     10.7 Regulatory status 239     10.8 Conclusions 240     11 Isomalt 243  Anke Sentko and Ingrid Willibald-Ettle     11.1 Introduction 243     11.2 Organoleptic properties 244     11.3 Physical and chemical properties 245     11.4 Physiological properties 252     11.5 Applications 254     11.6 Safety 270     11.7 Regulatory status: worldwide 271     11.8 Conclusions 271     12 Lactitol 275  Christos Zacharis     12.1 History 275     12.2 Organoleptic properties 275     12.3 Physical and chemical properties 276     12.4 Physiological properties 281     12.5 Health benefits 282     12.6 Applications 287     12.7 Regulatory status 291     12.8 Conclusions 291     13 Maltitol Powder 295  Malcolm W. Kearsley and Ronald C. Deis     13.1 Introduction 295     13.2 Production 296     13.3 Structure 297     13.4 Physical and chemical properties 297     13.5 Physiological properties 299     13.6 Applications in foods 302     13.7 Labelling claims 305     13.8 Legal status 306     13.9 Conclusions 306     14 Maltitol Syrups 309  Michel Flambeau, Frederique Respondek and Anne Wagner     14.1 Introduction 309     14.2 Production 310     14.3 Hydrogenation 311     14.4 Structure 312     14.5 Physico-chemical characteristics 312     14.6 Physiological properties 316     14.7 Applications in foods 323     14.8 Legal status 329     14.9 Safety 329     14.10 Conclusions 329     15 Sorbitol and Mannitol 331  Ronald C. Deis and Malcolm W. Kearsley     15.1 Introduction 331     15.2 Production 331     15.3 Hydrogenation 335     15.4 Storage 335     15.5 Structure 335     15.6 Safety 336     15.7 Physico-chemical characteristics 337     15.8 Physiological properties 339     15.9 Applications in foods 342     15.10 Non-food applications 344     15.11 Legal status 345     15.12 Conclusions 346     16 Xylitol 347  Christos Zacharis     16.1 Description 347     16.2 Organoleptic properties 348     16.3 Physical and chemical properties 350     16.4 Physiological properties 354     16.5 Applications 366     16.6 Safety 369     16.7 Regulatory status 370     PART FOUR: OTHER SWEETENERS 383     17 New Developments in Sweeteners 385  Guy Servant and Gwen Rosenberg     17.1 Sweet taste modulators 385     17.2 Sweet modulator targets 385     17.3 Industry need for reduced-calorie offerings 385     17.4 Sweet taste receptors 386     17.5 Commercially viable sweet taste modulators 390     17.6 Regulatory approval of sweet taste modulators 390     17.7 Commercialisation of sweet taste modulators 391     17.8 Future sweet taste modulators and new sweeteners 392     17.9 Modulators for other taste modalities 392     17.10 Savoury flavour ingredients 393     17.11 Bitter blockers 393     17.12 Cooling flavours 393     17.13 Salt taste modulators 394     17.14 Conclusions 394     18 Isomaltulose 397  Anke Sentko and Ingrid Willibald-Ettle     18.1 Introduction 397     18.2 Organoleptical properties 397     18.3 Physical and chemical properties 398     18.4 Microbiological properties 401     18.5 Physiological properties 402     18.6 Toxicological evaluations 406     18.7 Applications 406     18.8 Regulatory status 413     18.9 Conclusions 413     19 Trehalose 417  Takanobu Higashiyama and Alan B. Richards     19.1 Introduction 417     19.2 Trehalose in nature 418     19.3 Production 419     19.4 Metabolism, safety and tolerance 420     19.5 Regulatory status 421     19.6 Properties 421     19.7 Application in food 423     19.8 Physiological properties 426     19.9 Conclusions 428     PART FIVE: BULKING AGENTS     MULTI-FUNCTIONAL INGREDIENTS 433     20 Bulking Agents     Multi-Functional Ingredients 435  Michael Auerbach and Anne-Karine Dedman     20.1 Introduction 435     20.2 Gluco-polysaccharides 437     0.3 Resistant starches and resistant maltodextrins 449     20.4 Fructo-oligosaccharides 454     References 462     Index 471