Download or read book Advances in Sweeteners written by Trevor H. Grenby and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work becomes more focused on achieving specific marketing objectives, but because of the high level of commitment, cost and dedicated input required, publication of the findings tends to take a lower priority, and may actually be barred if there is any risk of loss of the commercial edge or advantage which has been one of the targets of the research. Thus one of the objects of preparing this book has been to collect together information that might otherwise remain unpublished on advances in the field of sweeteners. Of the fifteen contributions which form the chapters, only 13% originate from academic departments, whereas in earlier books of reviews on similar topics, contributions from academic sources accounted for as much as 50% (Developments in Sweeteners, vols 2 and 3, 1987 and 1989) and 64% (Progress in Sweeteners, 1989).
Download or read book Sweeteners and Sugar Alternatives in Food Technology written by Kay O'Donnell and published by John Wiley & Sons. This book was released on 2012-07-13 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of 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. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.
Download or read book Progress in Sweeteners written by Trevor H. Grenby and published by . This book was released on 1989 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Sweeteners written by S. Marie and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.
Download or read book A Progress Report on the U S Food and Drug Administration Task Force Study on Sugars and Sweeteners written by World Sugar Research Organisation. Symposium and published by . This book was released on 1986 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sweeteners written by Theodoros Varzakas and published by CRC Press. This book was released on 2012-05-14 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include: The chemistry and functional properties of monosaccharides, oligosaccharides, polysaccharides, and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applications Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As manufacturers strive to produce healthier and safer products with better taste, new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry.
Download or read book Developments in Sweeteners written by C. A. M. Hough and published by Elsevier Science & Technology. This book was released on 1979 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Low calorie Sweeteners written by Antonietta Corti and published by Karger Medical and Scientific Publishers. This book was released on 1999-01-01 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of artificial sweeteners is a complex one: each sweetener is unique in terms of its composition and taste, and those allowed by legislation vary according to country. Furthermore, they exist certain controversial issues, i.e. are sweeteners really useful in weight management or as an ingredient for people with diabetes, and do they not, through a subtle biological mechanism, trigger appetite rather than reduce it? This book provides a complete update on all aspects of science about sweeteners. One of the matters discussed is whether there is a difference between 'natural' and 'synthetic' substances from the point of view of safety. Attention is also paid to new developments and applications of sweeteners, as well as to the usefulness and relevance of low-calorie sweeteners in nutrition and as one aspect of weight control and calorie intake. Lastly, consumer preferences and the differing perceptions, according to geographical regions, of sweetener-containing products are evaluated. The book concludes with a section on world trade rules.
Download or read book Marketing Sugar and other Sweeteners written by L.C. Polopolus and published by Elsevier. This book was released on 1991-09-30 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marketing Sugar and Other Sweeteners was written to fill a large void of literature on the marketing aspects of an important sector of the food market. In fact, there are no books available on this subject.The intent of this book is to provide a readable, non-technical publication which provides a comprehensive presentation of major issues, trends, data, and likely outcomes of sweetener marketing. The emphasis is upon presentation of the real world operation of sugar and other sweetener markets as opposed to a theoretical model of sweetener markets. This objective requires probing into private market institutions such as sugar brokerage, as well as publicly instituted sugar policies of the American federal government.All of the participants in sweetener production, marketing, and policy will find this book useful.
Download or read book Progress in Food Biotechnology written by Ali Osman and published by Bentham Science Publishers. This book was released on 2018-10-17 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: Progress in Food Biotechnology covers recent advances in the food processing sector. Readers will gain an academic and industrial perspective on how biotechnology improves food product quality, yield, and process efficiency. Novel opportunities for utilizing value-added products in the food industry, such as microbial cultures, enzymes, flavour compounds, and other food ingredients are also explained. Chapters in the volume cover topics related to (1) food bioactive peptides and functional properties of proteins, (2) classification, biosynthesis, and application of bacterial exopolysaccharides, (3) enzymatic modification of phospholipids, and related applications, (4) microbial culture research and application in food fermentation, (5) probiotics, prebiotics, and synbiotics, (6) biotechnological production of food additives, (7) phenolic-based nanoparticles and relevant applications, (8) enzyme discovery approaches and industrial dairy enzyme applications, (9) bioconversion of major industrial and agro-industrial by-products into various bio-products as examples of a bio-based economy, and (10) plant epigenetics and future prospects of epigenetics to improve crop quality. Information is presented in a simple language supported by graphs, tables, numbers, market trends, and accounts of successful product launches. This volume is a handy resource for a broad range of industrial researchers, students, and biotech professionals from both academia and industry who are involved in the multidisciplinary fields of food biotechnology and food chemistry.
Download or read book Optimising Sweet Taste in Foods written by W J Spillane and published by Woodhead Publishing. This book was released on 2006-07-17 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, the range of sweet-tasting compounds and the ways their use in foods can be optimised. The first part of the book reviews factors affecting sweet taste perception. It includes chapters on how taste cells respond to sweet taste compounds, genetic differences in sweet taste perception, the influence of taste-odour and taste-ingredient interactions and ways of measuring consumer perceptions of sweet taste. Part two discusses the main types of sweet-tasting compounds: sucrose, polyols, low-calorie and reduced-calorie sweeteners. The final part of the book looks at ways of improving the use of sweet-tasting compounds, including the range of strategies for developing new natural sweeteners, improving sweetener taste, optimising synergies in sweetener blends and improving the use of bulk sweeteners. With its distinguished editor and international team of contributors, Optimising sweet taste in foods is a standard reference for the food industry in improving low-fat and other foods. Investigates what determines consumer perceptions of sweet taste Looks at improving the use of sweet-tasting compounds Explores strategies for delivering new natural sweeteners
Download or read book Low Calorie Foods and Food Ingredients written by R. Khan and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11,9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like 'Olestra' or a new bulking material like 'polydextrose', present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like 'Olestra' and 'polydex trose', which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities.
Download or read book Proceedings written by and published by . This book was released on 1998-02-23 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Functional and Speciality Beverage Technology written by P Paquin and published by Elsevier. This book was released on 2009-01-29 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt: As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk
Download or read book Guideline Sugars Intake for Adults and Children written by World Health Organization and published by World Health Organization. This book was released on 2015-03-31 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guideline provides updated global, evidence-informed recommendations on the intake of free sugars to reduce the risk of NCDs in adults and children, with a particular focus on the prevention and control of unhealthy weight gain and dental caries. The recommendations in this guideline can be used by policy-makers and programme managers to assess current intake levels of free sugars in their countries relative to a benchmark. They can also be used to develop measures to decrease intake of free sugars, where necessary, through a range of public health interventions. Examples of such interventions and measures that are already being implemented by countries include food and nutrition labelling, consumer education, regulation of marketing of food and non-alcoholic beverages that are high in free sugars, and fiscal policies targeting foods and beverages that are high in free sugars. This guideline should be used in conjunction with other nutrient guidelines and dietary goals, in particular those related to fats and fatty acids (including saturated fatty acids and trans-fatty acids), to guide development of effective public health nutrition policies and programmes to promote a healthy diet.
Download or read book Sugars and Sweeteners written by Norman Kretchmer and published by CRC Press. This book was released on 1991-06-27 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugars and Sweeteners is a comprehensive volume examining the supposed role of sugar as a causative agent in hyperactivity, coronary artery disease, diabetes, dental caries, and other afflictions, as well as the chemistry of sugar and the metabolism of simple sugars, disaccharides, and sugar alcohols. It also explores the history of sugar in several areas worldwide, including Europe and southeast Asia. Regulations for sugar substitutes are presented, in addition to the metabolism of sugar substitutes in humans. Food scientists, dieticians, and diabetologists will find plenty of useful information in this book.
Download or read book The World Sugar Market written by Sergey Gudoshnikov and published by Woodhead Publishing. This book was released on 2004-07 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: The World Sugar Market is a comprehensive account of the structure and workings of one of the world's most complex and rapidly changing commodity markets. Written by three of the world's leading authorities on the global sugar industry, it examines the dynamics of production, consumption and trade in sugar and ancillary products, and identifies, describes and assesses the key drivers, both economic and political, which are shaping the international sugar economy at the beginning of the 21st century. The World Sugar Market will be essential reading for all those involved in or new to the sugar and ancillary markets worldwide, as well as for industry and economic analysts and policymakers worldwide
