Handbook of Sweeteners

1. Front Matter

   Pages i-xiv

   PDF

2. Sweetness and food selection

   • M. T. Conner

   Pages 1-32

3. The carbohydrate—sucrose

   • W. M. Nicol

   Pages 33-51

4. Non-sucrose carbohydrates

   • M. A. Clarke

   Pages 52-71

5. Sugar alcohols

   • M. S. Billaux, B. Flourie, C. Jacquemin, B. Messing

   Pages 72-103

6. Intense sweeteners

   • L. O’Brien Nabors, R. C. Gelardi

   Pages 104-115

7. Natural high potency sweeteners

   • S.-H. Kim, G. E. Dubois

   Pages 116-185

8. Sweetener markets, marketing and product development

   • M. G. Lindley

   Pages 186-204

9. Sweeteners and dental health

   • K. Wennerholm, C.-G. Emilson, D. Birkhed

   Pages 205-224

10. Sweeteners and metabolic disorders

    • N. Finer

    Pages 225-247

11. Sweeteners and body weight

    • D. A. Booth

    Pages 248-264

12. Sweeteners: statutory aspects

    • D. J. Snodin

    Pages 265-294

13. Back Matter

    Pages 295-302

    PDF

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.

• development
• food
• material
• materials
• structure

• Meat and Livestock Commission, Milton Keynes, UK

  S. Marie

• Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathclyde, UK

  J. R. Piggott

Policies and ethics