Sweeteners and Sugar Alternatives in Food Technology, Second Edition

Machine generated contents note: pt. ONE NUTRITION AND HEALTH CONSIDERATIONS --
1. Glycaemic Responses and Toleration / Geoffrey Livesey --
1.1. Introduction --
1.2. Glycaemic response in ancient times --
1.3. Glycaemic response approaching the millennium --
1.4. The glycaemic response now and in future nutrition --
1.5. Glycaemic response and adverse outcomes: both physiological and in response to advice --
1.6. Measurement and expression of the glycaemic response --
1.7. The acute glycaemic response to sugars and alternatives --
1.8. Long-term glycaemic control with sweeteners and bulking agents --
1.9. Are low glycaemic carbohydrates of benefit in healthy persons? --
1.10. Gastrointestinal tolerance in relation to the glycaemic response --
1.11. Conclusion --
References --
2. Dental Health / Anne Maguire --
2.1. Introduction --
2.2. Dental caries --
2.2.1. The problem --
2.2.2. Aetiology --
2.2.3. Control and prevention --
2.2.4. Determining cariogenicity --
2.3. Reduced-calorie bulk sweeteners --
2.3.1. Erythritol --
2.3.2. Isomalt --
2.3.3. Lactitol --
2.3.4. Maltitol --
2.3.5. Sorbitol --
2.3.6. Mannitol --
2.3.7. D-tagatose --
2.3.8. Xylitol --
2.3.9. Key points from the dental evidence for reduced-calorie sweeteners and their use --
2.4. High-potency (high-intensity) sweeteners --
2.4.1. Acesulfame K --
2.4.2. Aspartame and Neotame --
2.4.3. Cyclamate and saccharin --
2.4.4. Sucralose --
2.4.5. Other sweeteners --
2.4.6. Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use --
2.5. Bulking agents --
2.5.1. Polydextrose --
2.5.2. Fructose polymers --
2.5.3. Key points from the dental evidence for bulking agents --
2.6. Summary --
References --
3. Digestive Health / Arthur C. Ouwehand --
3.1. Introduction
 prebiotics, sweeteners and gut health --
3.2. Intestinal microbiota --
3.3. Gut health --
3.4. Prebiotics versus fibre --
3.5. Endogenous prebiotics --
3.5.1. Milk oligosaccharides --
3.5.2. Secreted substrates in the gut --
3.6. Prebiotics --
3.7. Current prebiotics --
3.8. Health benefits --
3.9. Synbiotics --
3.10. Safety considerations --
3.11. Conclusion --
Acknowledgements --
References --
4. Calorie Control and Weight Management / Julian D. Stowell --
4.1. Introduction --
4.2. Caloric contribution of sugars in the diet --
4.3. Calorie control and its importance in weight management --
4.4. Calorie reduction in foods --
4.5. Appetite and satiety research --
4.6. Sweeteners and satiety, energy intakes and body weight --
4.6.1. Satiety and energy intake --
4.6.2. Body weight management --
4.7. Relevance of energy density and glycaemic response --
4.7.1. Energy density --
4.7.2. Glycaemic response --
4.8. Legislation relevant to reduced calorie foods --
4.9. Conclusions --
Acknowledgement --
References --
pt. TWO HIGH-POTENCY SWEETENERS --
5. Acesulfame K / Gert-Wolfhard von Rymon Lipinski --
5.1. Introduction and history --
5.2. Organoleptic properties --
5.2.1. Acesulfame K as the single sweetener --
5.2.2. Blends of acesulfame K with other sweetening agents --
5.2.3. Compatibility with flavours --
5.3. Physical and chemical properties --
5.3.1. Appearance --
5.3.2. Solubility --
5.3.3. Stability --
5.4. Physiological properties --
5.5. Applications --
5.5.1. Beverages --
5.5.2. Dairy products and edible ices --
5.5.3. Bakery products and cereals --
5.5.4. Sweets and chewing gum --
5.5.5. Jams, marmalades, preserves and canned fruit --
5.5.6. Delicatessen products --
5.5.7. Table-top sweeteners --
5.5.8. Pharmaceuticals --
5.5.9. Cosmetics --
5.5.10. Tobacco products --
5.5.11. Technical applications --
5.6. Safety and analytical methods --
5.6.1. Pharmacology --
5.6.2. Toxicology --
5.6.3. Safety assessments and acceptable daily intake --
5.6.4. Analytical methods --
5.7. Regulatory status --
5.7.1. Approvals --
5.7.2. Purity criteria --
References --
6. Aspartame, Neotame and Advantame / Kay O\'Donnell --
6.1. Aspartame --
6.1.1. Introduction --
6.1.2. Synthesis --
6.1.3. Sensory properties --
6.1.4. Physicochemical properties --
6.1.5. Physiological properties --
6.1.6. Applications --
6.1.7. Analysis --
6.1.8. Safety --
6.1.9. Regulatory status --
6.2. Neotame --
6.2.1. Neotame structure and synthesis --
6.2.2. Sensory properties --
6.2.3. Physiochemical properties --
6.2.4. Physiological properties --
6.2.5. Applications --
6.2.6. Safety --
6.2.7. Regulatory --
6.3. Advantame --
6.3.1. Synthesis --
6.3.2. Sensory properties --
6.3.3. Stability --
6.3.4. Solubility --
6.3.5. Safety --
6.3.6. Regulatory --
References --
7. Saccharin and Cyclamate / Grant E. DuBois --
7.1. Introduction --
7.2. Current understanding of sweetness --
7.3. Saccharin --
7.3.1. History, manufacture and chemical composition --
7.3.2. Organoleptic properties --
7.3.3. Physical and chemical properties --
7.3.4. Physiological properties --
7.3.5. Applications --
7.3.6. Safety --
7.3.7. Regulatory status --
7.4. Cyclamate --
7.4.1. History, manufacture and chemical composition --
7.4.2. Organoleptic properties --
7.4.3. Physical and chemical properties --
7.4.4. Physiological properties --
7.4.5. Applications --
7.4.6. Safety --
7.4.7. Regulatory status --
References --
8. Sucralose / Mary E. Quinlan --
8.1. Introduction --
8.2. History of development --
8.3. Production --
8.4. Organoleptic properties --
8.5. Physico-chemical properties --
8.6. Physiological properties --
8.7. Applications --
8.7.1. Beverages --
8.7.2. Dairy products --
8.7.3. Confectionery --
8.7.4. Baked products --
8.7.5. Pharmaceuticals --
8.8. Analytical methods --
8.9. Safety --
8.10. Regulatory status --
References --
9. Natural High-Potency Sweeteners / Michael G. Lindley --
9.1. Introduction --
9.2. The sweeteners --
9.2.1. Thaumatin --
9.2.2. Steviol glycosides --
9.2.3. Lo han guo (mogroside) --
9.2.4. Brazzein --
9.2.5. Monatin --
9.3. Conclusions --
References --
pt. THREE REDUCED-CALORIE BULK SWEETENERS --
10. Erythritol / Peter de Cock --
10.1. Introduction --
10.1.1. History --
10.1.2. General characteristics --
10.1.3. Manufacturing process --
10.2. Organoleptic properties --
10.2.1. Sweetness intensity --
10.2.2. Sweetness profile --
10.2.3. Cooling effect --
10.2.4. Synergy with other sweeteners --
10.3. Physical and chemical properties --
10.3.1. Stability --
10.3.2. Solubility --
10.3.3. Melting point and other thermal characteristics --
10.3.4. Viscosity --
10.3.5. Hygroscopicity --
10.3.6. Boiling point elevation and freezing point depression --
10.3.7. Water activity at various concentrations versus sucrose --
10.4. Physiological properties and health benefits --
10.4.1. Digestion of carbohydrates --
10.4.2. Metabolic fate of erythritol --
10.4.3. Caloric value --
10.4.4. Digestive tolerance --
10.4.5. Glycaemic and insulinaemic response --
10.4.6. Dental health --
10.4.7. Anti-oxidant properties --
10.5. Applications --
10.5.1. Table-top sweeteners --
10.5.2. Beverages --
10.5.3. Chewing gum --
10.5.4. Chocolate --
10.5.5. Candies --
10.5.6. Fondant --
10.5.7. Lozenges --
10.5.8. Bakery (pastry) products --
10.6. Safety and specifications --
10.7. Regulatory status --
10.8. Conclusions --
References --
11. Isomalt / Ingrid Willibald-Ettle --
11.1. Introduction --
11.2. Organoleptic properties --
11.2.1. Sweetening potency versus sucrose --
11.2.2. Sweetening profile versus sucrose --
11.2.3. Synergy and/or compatibility with other sweeteners --
11.3. Physical and chemical properties --
11.3.1. Stability --
11.3.2. Solubility --
11.3.3. Viscosity --
11.3.4. Heat of solution --
11.3.5. Boiling point elevation --
11.3.6. Melting range --
11.3.7. Hygroscopicity --
moisture uptake at various relative humidities --
11.3.8. Water activity at various concentrations versus sucrose --
11.4. Physiological properties --
11.5. Applications --
11.5.1. Hard candies --
11.5.2. Chocolates --
11.5.3. Low boilings --
11.5.4. Chewing gum --
11.5.5. Pan coating with ISOMALT GS --
11.5.6. Compressed tablets --
11.5.7. Baked goods --
11.5.8. Fruit spreads --
11.5.9. Breakfast cereals, cereal bars and muesli --
11.5.10. Overview --
further applications --
11.6. Safety --
11.7. Regulatory status: worldwide --
11.8. Conclusions --
References --
12. Lactitol / Christos Zacharis --
12.1. History --
12.2. Organoleptic properties --
12.3. Physical and chemical properties --
12.3.1. Stability --
12.3.2. Solubility --
12.3.3. Viscosity --
12.3.4. Heat of solution --
12.3.5. Boiling point elevation --
12.3.6. Hygroscopicity --
12.3.7. Water activity --
12.4. Physiological properties --
12.4.1. Metabolism --
12.5. Health benefits --
12.5.1. Lactitol as a prebiotic --
12.5.2. Lactitol to treat hepatic encephalopathy --
12.5.3. Lactitol and diabetes --
12.5.4. Tooth-protective properties --
12.6. Applications --
12.6.1. Chocolate --
12.6.2. Baked goods --
12.6.3. Chewing gum and confectionery --
12.6.4. Ice cream and frozen desserts --
12.6.5. Preserves --
12.6.6. Tablets --
12.7. Regulatory status --
12.8. Conclusions --
References --
13. Maltitol Powder / Ronald C. Deis --
13.1. Introduction --
13.2. Production --
13.2.1. Alternative methods of maltitol manufacture Note continued: 13.3. Structure --
13.4. Physical and chemical properties --
13.4.1. Chemical reactivity --
13.4.2. Compressibility --
13.4.3. Cooling effect (heat of solution) --
13.4.4. Humectancy and hygroscopicity --
13.4.5. Molecular weight --
13.4.6. Solubility --
13.4.7. Sweetness --
13.5. Physiological properties --
13.5.1. Calorific value --
13.5.2. Dental aspects --
13.5.3. Diabetic suitability --
13.5.4. Glycaemic index --
13.5.5. Laxative effects --
13.6. Applications in foods --
13.6.1. The main food applications of maltitol --
13.7. Labelling claims --
13.8. Legal status --
13.9. Conclusions --
References --
14. Maltitol Syrups / Anne Wagner --
14.1. Introduction --
14.2. Production --
14.2.1. Maltitol syrups --
14.2.2. Polyglycitols --
14.3. Hydrogenation --
14.4. Structure --
14.5. Physico-chemical characteristics --
14.5.1. Chemical reactivity --
14.5.2. Cooling effect (heat of solution) --
14.5.3. Humectancy --
14.5.4. Hygroscopicity --
14.5.5. Molecular weight --
14.5.6. Solubility --
14.5.7. Viscosity --
14.6. Physiological properties --
14.6.1. Calorific value --
14.6.2. Dental aspects --
14.6.3. Glycaemic index --
14.6.4. Toleration --
14.6.5. Sweetness --
14.6.6. Conclusions --
14.7. Applications in foods --
14.7.1. Hard candy --
14.7.2. Aerated confectionery --
14.7.3. Caramels --
14.7.4. Sugar-free panning --
14.7.5. Chewing gum --
14.7.6. Other sugar-free or reduced-sugar confectionery --
14.7.7. Dairy applications --
14.7.8. Bakery applications --
14.7.9. Ketchup --
14.8. Legal status --
14.9. Safety --
14.10. Conclusions --
References --
15. Sorbitol and Mannitol / Malcolm W. Kearsley --
15.1. Introduction --
15.2. Production --
15.2.1. Sorbitol powder --
15.2.2. Sorbitol syrups --
15.2.3. Mannitol --
15.3. Hydrogenation --
15.4. Storage --
15.5. Structure --
15.6. Safety --
15.7. Physico-chemical characteristics --
15.7.1. Chemical reactivity --
15.7.2. Compressibility --
15.7.3. Cooling effect --
15.7.4. Humectancy --
15.7.5. Hygroscopicity --
15.7.6. Molecular weight --
15.7.7. Solubility --
15.7.8. Viscosity --
15.8. Physiological properties --
15.8.1. Calorific value --
15.8.2. Dental aspects --
15.8.3. Diabetic suitability --
15.8.4. Glycaemic response --
15.8.5. Tolerance --
15.8.6. Sweetness --
15.9. Applications in foods --
15.9.1. Gum --
15.9.2. Hard candy --
15.9.3. Tabletting --
15.9.4. Surimi --
15.9.5. Cooked sausages --
15.9.6. Baked goods --
15.9.7. Panning --
15.9.8. Over-the-counter products --
15.9.9. Chocolate --
15.10. Non-food applications --
15.10.1. Sorbitol --
15.10.2. Mannitol --
15.11. Legal status --
15.12. Conclusions --
References --
16. Xylitol / Christos Zacharis --
16.1. Description --
16.2. Organoleptic properties --
16.2.1. Sweetness --
16.2.2. Sweetness synergy --
16.3. Physical and chemical properties --
16.3.1. Heat of solution --
16.3.2. Stability --
16.3.3. Solubility --
16.3.4. Viscosity --
16.3.5. Boiling point elevation --
16.3.6. Water activity --
16.3.7. Hygroscopicity --
16.4. Physiological properties --
16.4.1. Metabolism --
16.4.2. Suitability for diabetics --
16.4.3. Tolerance --
16.4.4. Caloric value --
16.4.5. Health benefits --
16.4.6. Other health benefits associated with xylitol --
16.5. Applications --
16.5.1. Confectionery --
16.5.2. Chewing gum --
16.5.3. Hard coating applications --
16.5.4. Chocolate --
16.5.5. Dairy products and frozen desserts --
16.5.6. Baked goods --
16.5.7. Non-food applications --
16.6. Safety --
16.7. Regulatory status --
References --
pt. FOUR OTHER SWEETENERS --
17. New Developments in Sweeteners / Gwen Rosenberg --
17.1. Sweet taste modulators --
17.2. Sweet modulator targets --
17.3. Industry need for reduced-calorie offerings --
17.4. Sweet taste receptors --
17.4.1. Sweet taste modulator mechanism of action --
17.4.2. Identification and evaluation of sweet taste modulators --
17.4.3. Optimisation of sweet taste modulators --
17.5. Commercially viable sweet taste modulators --
17.6. Regulatory approval of sweet taste modulators --
17.7. Commercialisation of sweet taste modulators --
17.8. Future sweet taste modulators and new sweeteners --
17.9. Modulators for other taste modalities --
17.10. Savoury flavour ingredients --
17.11. Bitter blockers --
17.12. Cooling flavours --
17.13. Salt taste modulators --
17.14. Conclusions --
References --
18. Isomaltulose / Ingrid Willibald-Ettle --
18.1. Introduction --
18.2. Organoleptical properties --
18.3. Physical and chemical properties --
18.3.1. Physical properties --
18.3.2. Chemical properties --
18.4. Microbiological properties --
18.5. Physiological properties --
18.5.1. Dental health --
18.5.2. Effect on blood glucose and insulin --
18.5.3. Effect on fat oxidation --
18.5.4. Gastrointestinal tolerance --
18.6. Toxicological evaluations --
18.7. Applications --
18.7.1. Beverage applications --
18.7.2. Confectionery applications --
18.7.3. Other applications --
18.8. Regulatory status --
18.9. Conclusions --
References --
19. Trehalose / Alan B. Richards --
19.1. Introduction --
19.2. Trehalose in nature --
19.3. Production --
19.4. Metabolism, safety and tolerance --
19.5. Regulatory status --
19.6. Properties --
19.7. Application in food --
19.7.1. Technical properties --
19.7.2. Stabilisation of carbohydrates --
19.7.3. Stabilisation of proteins --
19.7.4. Stabilisation of flavours and aromas --
19.8. Physiological properties --
19.9. Conclusions --
References --
pt. FIVE BULKING AGENTS --
MULTI-FUNCTIONAL INGREDIENTS --
20. Bulking Agents --
Multi-Functional Ingredients / Anne-Karine Dedman --
20.1. Introduction --
20.2. Gluco-polysaccharides --
20.2.1. Polydextrose --
20.3. Resistant starches and resistant maltodextrins --
20.3.1. Fibersol-2 --
20.3.2. Nutriose FB --
20.4. Fructo-oligosaccharides --
20.4.1. Inulin and low-molecular-weight FOS --
References.