Sweeteners

Nutritional Aspects, Applications, and Production Technology
Herausgeber: Varzakas, Theodoros; Anestis, Stylianos; Labropoulos, Athanasios

• Broschiertes Buch

Produktbeschreibung

Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients.

Produktdetails

• Verlag: CRC Press
• Seitenzahl: 476
• Erscheinungstermin: 19. Oktober 2016
• Englisch
• Abmessung: 254mm x 178mm x 24mm
• Gewicht: 821g
• ISBN-13: 9781138199620
• ISBN-10: 1138199621
• Artikelnr.: 49774671

Autorenporträt

Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis

Inhaltsangabe

Sweeteners in General. Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides
Disaccharides
and Polysaccharides). Sugar Alcohols (Polyols). Low Calorie Nonnutritive Sweeteners. Honey. Syrups. Other Sweeteners. Application of Sweeteners in Food and Drinks (Bakery
Confectionery
Dairy Products. Puddings
Fruit Products
Vegetables
Beverages
Sports Drinks
Hard Candies
Loukoumia
Marmalades
Jams
Jellies
Baked Goods
Sorbet). Quality Control of Sweeteners: Production
Handling
and Storage. EU
U.S.
and Third World Country Regulations and Japanese Legislation;.Nutritional and Health Aspects of Sweeteners. Genetically Modified Herbicide-Tolerant Crops and Sugar Beet-Environmental and Health Concerns.Bulking and Fat-Replacing Agents. Risk Ass.ssment of Sweeteners Used as Food Additives. Index.