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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.
Kay O’Donnell has worked in the food industry for over 20 years, in a variety of senior R&D and commercial roles, for companies including Forum Bioscience, Cadbury, Kraft, GSK and Mars.
Malcolm W. Kearsley was most recently a Principal Scientist with Cadbury at their research centre in Reading, UK. After a career in teaching, research and technical sales in the food industry, he is now retired.
Contributors xix
PART ONE: NUTRITION AND HEALTH CONSIDERATIONS 1
1 Glycaemic Responses and Toleration 3Geoffrey Livesey
1.1 Introduction 31.2 Glycaemic response in ancient times 41.3 Glycaemic response approaching the millennium 51.4 The glycaemic response now and in future nutrition 61.5 Glycaemic response and adverse outcomes: both physiological and in response to advice 71.6 Measurement and expression of the glycaemic response 71.7 The acute glycaemic response to sugars and alternatives 131.8 Long-term glycaemic control with sweeteners and bulking agents 151.9 Are low glycaemic carbohydrates of benefit in healthy persons? 181.10 Gastrointestinal tolerance in relation to the glycaemic response 181.11 Conclusion 19
2 Dental Health 27Anne Maguire
2.1 Introduction 272.2 Dental caries 272.3 Reduced-calorie bulk sweeteners 322.4 High-potency (high-intensity) sweeteners 432.5 Bulking agents 472.6 Summary 49
3 Digestive Health 63Henna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand
3.1 Introduction; prebiotics, sweeteners and gut health 633.2 Intestinal microbiota 633.3 Gut health 643.4 Prebiotics versus fibre 643.5 Endogenous prebiotics 643.6 Prebiotics 653.7 Current prebiotics 653.8 Health benefits 673.9 Synbiotics 693.10 Safety considerations 703.11 Conclusion 71
4 Calorie Control and Weight Management 77Michele Sadler and Julian D. Stowell
4.1 Introduction 774.2 Caloric contribution of sugars in the diet 774.3 Calorie control and its importance in weight management 774.4 Calorie reduction in foods 784.5 Appetite and satiety research 804.6 Sweeteners and satiety, energy intakes and body weight 814.7 Relevance of energy density and glycaemic response 844.8 Legislation relevant to reduced calorie foods 854.9 Conclusions 87
PART TWO: HIGH-POTENCY SWEETENERS 91
5 Acesulfame K 93Christian Klug and Gert-Wolfhard von Rymon Lipinski
5.1 Introduction and history 935.2 Organoleptic properties 935.3 Physical and chemical properties 985.4 Physiological properties 1005.5 Applications 1005.6 Safety and analytical methods 1105.7 Regulatory status 112
6 Aspartame, Neotame and Advantame 117Kay O'Donnell
6.1 Aspartame 1176.2 Neotame 1276.3 Advantame 132
7 Saccharin and Cyclamate 137Grant E. DuBois
7.1 Introduction 1377.2 Current understanding of sweetness 1377.3 Saccharin 1397.4 Cyclamate 151
8 Sucralose 167Samuel V. Molinary and Mary E. Quinlan
8.1 Introduction 1678.2 History of development 1678.3 Production 1688.4 Organoleptic properties 1688.5 Physico-chemical properties 1708.6 Physiological properties 1748.7 Applications 1758.8 Analytical methods 1798.9 Safety 1798.10 Regulatory status 181
9 Natural High-Potency Sweeteners 185Michael G. Lindley
9.1 Introduction 1859.2 The sweeteners 1879.3 Conclusions 203
PART THREE: REDUCED-CALORIE BULK SWEETENERS 213
10 Erythritol 215Peter de Cock
10.1 Introduction 21510.2 Organoleptic properties 21810.3 Physical and chemical properties 21910.4 Physiological properties and health benefits 22110.5 Applications 22810.6 Safety and specifications 23910.7 Regulatory status 23910.8 Conclusions 240
11 Isomalt 243Anke Sentko and Ingrid Willibald-Ettle
11.1 Introduction 24311.2 Organoleptic properties 24411.3 Physical and chemical properties 24511.4 Physiological properties 25211.5 Applications 25411.6 Safety 27011.7 Regulatory status: worldwide 27111.8 Conclusions 271
12 Lactitol 275Christos Zacharis
12.1 History 27512.2 Organoleptic properties 27512.3 Physical and chemical properties 27612.4 Physiological properties 28112.5 Health benefits 28212.6 Applications 28712.7 Regulatory status 29112.8 Conclusions 291
13 Maltitol Powder 295Malcolm W. Kearsley and Ronald C. Deis
13.1 Introduction 29513.2 Production 29613.3 Structure 29713.4 Physical and chemical properties 29713.5 Physiological properties 29913.6 Applications in foods 30213.7 Labelling claims 30513.8 Legal status 30613.9 Conclusions 306
14 Maltitol Syrups 309Michel Flambeau, Frederique Respondek and Anne Wagner
14.1 Introduction 30914.2 Production 31014.3 Hydrogenation 31114.4 Structure 31214.5 Physico-chemical characteristics 31214.6 Physiological properties 31614.7 Applications in foods 32314.8 Legal status 32914.9 Safety 32914.10 Conclusions 329
15 Sorbitol and Mannitol 331Ronald C. Deis and Malcolm W. Kearsley
15.1 Introduction 33115.2 Production 33115.3 Hydrogenation 33515.4 Storage 33515.5 Structure 33515.6 Safety 33615.7 Physico-chemical characteristics 33715.8 Physiological properties 33915.9 Applications in foods 34215.10 Non-food applications 34415.11 Legal status 34515.12 Conclusions 346
16 Xylitol 347Christos Zacharis
16.1 Description 34716.2 Organoleptic properties 34816.3 Physical and chemical properties 35016.4 Physiological properties 35416.5 Applications 36616.6 Safety 36916.7 Regulatory status 370
PART FOUR: OTHER SWEETENERS 383
17 New Developments in Sweeteners 385Guy Servant and Gwen Rosenberg
17.1 Sweet taste modulators 38517.2 Sweet modulator targets 38517.3 Industry need for reduced-calorie offerings 38517.4 Sweet taste receptors 38617.5 Commercially viable sweet taste modulators 39017.6 Regulatory approval of sweet taste modulators 39017.7 Commercialisation of sweet taste modulators 39117.8 Future sweet taste modulators and new sweeteners 39217.9 Modulators for other taste modalities 39217.10 Savoury flavour ingredients 39317.11 Bitter blockers 39317.12 Cooling flavours 39317.13 Salt taste modulators 39417.14 Conclusions 394
18 Isomaltulose 397Anke Sentko and Ingrid Willibald-Ettle
18.1 Introduction 39718.2 Organoleptical properties 39718.3 Physical and chemical properties 39818.4 Microbiological properties 40118.5 Physiological properties 40218.6 Toxicological evaluations 40618.7 Applications 40618.8 Regulatory status 41318.9 Conclusions 413
19 Trehalose 417Takanobu Higashiyama and Alan B. Richards
19.1 Introduction 41719.2 Trehalose in nature 41819.3 Production 41919.4 Metabolism, safety and tolerance 42019.5 Regulatory status 42119.6 Properties 42119.7 Application in food 42319.8 Physiological properties 42619.9 Conclusions 428
PART FIVE: BULKING AGENTS – MULTI-FUNCTIONAL INGREDIENTS 433
20 Bulking Agents – Multi-Functional Ingredients 435Michael Auerbach and Anne-Karine Dedman
20.1 Introduction 43520.2 Gluco-polysaccharides 43720.3 Resistant starches and resistant maltodextrins 44920.4 Fructo-oligosaccharides 454
References 462
Index 471
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