Polyols in Chocolate Industry - Rasouli Pirouzian, Haniyeh;Homayouni Rad, Aziz;Mirtajeddini, Seyed Bagher
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This book is an overview of the sucrose substitutes being adopted by the industry for the manufacture of sucrose-free and reduced-sugar chocolates. It provides detailed information on the fundamental sucrose substitutes and understanding of the ingredients involved in chocolate production to all especially confectioners, industrialists and consumers. The present book brings new information on the beneficial and possible negative effects of the polyols and other sweeteners in chocolate production. Altogether, these updates and new findings are reassuring and rather positive, showing that the…mehr

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Produktbeschreibung
This book is an overview of the sucrose substitutes being adopted by the industry for the manufacture of sucrose-free and reduced-sugar chocolates. It provides detailed information on the fundamental sucrose substitutes and understanding of the ingredients involved in chocolate production to all especially confectioners, industrialists and consumers. The present book brings new information on the beneficial and possible negative effects of the polyols and other sweeteners in chocolate production. Altogether, these updates and new findings are reassuring and rather positive, showing that the sucrose substitution by bulking agents has potential as a pleasant food in the formulation of reduced calorie chocolates. I would like to take this opportunity to thank all the authors (Professor Aziz Homayouni Rad and Mr. Seyed Bagher Mirtajeddini) for their excellent contributions and cooperation in the preparation of this book. Finally I would like to thank my lovely husband Dr. Reza Delirhasnnia and also my father Professor Ali Akbar Rasouli for their supports that helped me gain great successes in my life.
Autorenporträt
Le Dr H. R. Pirouzian est actuellement chercheur postdoctoral à l'Université des sciences médicales de Tabriz, où il participe à des tâches universitaires et de recherche. Ses recherches portent sur l'influence des probiotiques, des prébiotiques et des édulcorants en vrac sur les propriétés physicochimiques du chocolat. Son objectif est d'optimiser les formulations de chocolat afin d'améliorer les régimes alimentaires.