“This second edition is a successfully revised and updated new version containing also seven new chapters. The authors have been assisted by an excellent team of co-workers, especially experienced in the field of food sweetness.” (Advances in Food Sciences, 1 October 2013)
Indulgence in sweet foods and drinks is a human weakness and both are consumed far beyond their value in relieving hunger and thirst. Sucrose – the most widely consumed sweetener in the world – has been criticized for many years for its contribution to obesity, dental caries and other diseases. While glucose and fructose syrups are widely used to replace sucrose in food, many of the problems associated with ‘sugar’ consumption remain.
Sweeteners and Sugar Alternatives in Food Technology 2nd Edition is the leading book on this subject, offering a comprehensive overview of the many sweeteners and sugar alternatives used in food production today. Over the last 30 years a wide range of sugar substitutes have been developed and marketed. The replacement of sugars in foods has given us a new perspective on healthy food, and claims such as ‘sugar-free’ and ‘no sugar added’ are increasingly being exploited by food manufacturers. The use of ingredients to improve the nutritional status of a food product is one of the major driving forces for new product development, and sugar replacement us still a developing area. This book provides a unique reference for food scientists and technologists with information on sugar replacement options to produce foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits including calorie reduction, dental health benefits, digestive health benefits and improvements in long-term disease risk through strategies such as dietary glycaemic control.
This second edition of Sweeteners and Sugar Alternatives in Food Technology continues in the tradition of the bestselling first edition, with many of the authors returning to contribute the very latest updates in their area of expertise. New chapters on isomaltulose, trehalose and developments in sweeteners have been added, to reflect the changes in the use of understanding of sweeteners. References and legislation have been fully updated, making this new edition the most relevant available guide to this constantly evolving subject.
From the Back Cover
Indulgence in sweet foods and drinks is a human weakness and both are consumed far beyond their value in relieving hunger and thirst. Sucrose – the most widely consumed sweetener in the world – has been criticized for many years for its contribution to obesity, dental caries and other diseases. While glucose and fructose syrups are widely used to replace sucrose in food, many of the problems associated with ‘sugar’ consumption remain.
Sweeteners and Sugar Alternatives in Food Technology 2nd Edition is the leading book on this subject, offering a comprehensive overview of the many sweeteners and sugar alternatives used in food production today. Over the last 30 years a wide range of sugar substitutes have been developed and marketed. The replacement of sugars in foods has given us a new perspective on healthy food, and claims such as ‘sugar-free’ and ‘no sugar added’ are increasingly being exploited by food manufacturers. The use of ingredients to improve the nutritional status of a food product is one of the major driving forces for new product development, and sugar replacement us still a developing area. This book provides a unique reference for food scientists and technologists with information on sugar replacement options to produce foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits including calorie reduction, dental health benefits, digestive health benefits and improvements in long-term disease risk through strategies such as dietary glycaemic control.
This second edition of Sweeteners and Sugar Alternatives in Food Technology continues in the tradition of the bestselling first edition, with many of the authors returning to contribute the very latest updates in their area of expertise. New chapters on isomaltulose, trehalose and developments in sweeteners have been added, to reflect the changes in the use of understanding of sweeteners. References and legislation have been fully updated, making this new edition the most relevant available guide to this constantly evolving subject.
About the Author
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.
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