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Sweeteners and sugar alternatives in...

O'Donnell, Kay.

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Sweeteners and sugar alternatives in food technology

Record Type:	Electronic resources : Monograph/item
Title/Author:	Sweeteners and sugar alternatives in food technology/ edited by Kay O'Donnell & Malcolm W. Kearsley.
other author:	O'Donnell, Kay.
Published:	Hoboken :Wiley, : 2012.,
Description:	1 online resource (506 p.)
[NT 15003449]:	Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The glycaemic response now and in future nutrition; 1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice; 1.6 Measurement and expression of the glycaemic response; 1.7 The acute glycaemic response to sugars and alternatives.
[NT 15003449]:	1.8 Long-term glycaemic control with sweeteners and bulking agents1.9 Are low glycaemic carbohydrates of benefit in healthy persons?; 1.10 Gastrointestinal tolerance in relation to the glycaemic response; 1.11 Conclusion; References; 2 Dental Health; 2.1 Introduction; 2.2 Dental caries; 2.2.1 The problem; 2.2.2 Aetiology; 2.2.3 Control and prevention; 2.2.4 Determining cariogenicity; 2.3 Reduced-calorie bulk sweeteners; 2.3.1 Erythritol; 2.3.2 Isomalt; 2.3.3 Lactitol; 2.3.4 Maltitol; 2.3.5 Sorbitol; 2.3.6 Mannitol; 2.3.7 D-tagatose; 2.3.8 Xylitol.
[NT 15003449]:	2.3.9 Key points from the dental evidence for reduced-calorie sweeteners and their use2.4 High-potency (high-intensity) sweeteners; 2.4.1 Acesulfame K; 2.4.2 Aspartame and Neotame; 2.4.3 Cyclamate and saccharin; 2.4.4 Sucralose; 2.4.5 Other sweeteners; 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use; 2.5 Bulking agents; 2.5.1 Polydextrose; 2.5.2 Fructose polymers; 2.5.3 Key points from the dental evidence for bulking agents; 2.6 Summary; References; 3 Digestive Health; 3.1 Introduction; prebiotics, sweeteners and gut health.
[NT 15003449]:	3.2 Intestinal microbiota3.3 Gut health; 3.4 Prebiotics versus fibre; 3.5 Endogenous prebiotics; 3.5.1 Milk oligosaccharides; 3.5.2 Secreted substrates in the gut; 3.6 Prebiotics; 3.7 Current prebiotics; 3.8 Health benefits; 3.9 Synbiotics; 3.10 Safety considerations; 3.11 Conclusion; Acknowledgements; References; 4 Calorie Control and Weight Management; 4.1 Introduction; 4.2 Caloric contribution of sugars in the diet; 4.3 Calorie control and its importance in weight management; 4.4 Calorie reduction in foods; 4.5 Appetite and satiety research.
[NT 15003449]:	4.6 Sweeteners and satiety, energy intakes and body weight4.6.1 Satiety and energy intake; 4.6.2 Body weight management; 4.7 Relevance of energy density and glycaemic response; 4.7.1 Energy density; 4.7.2 Glycaemic response; 4.8 Legislation relevant to reduced calorie foods; 4.9 Conclusions; Acknowledgement; References; PART TWO: HIGH-POTENCY SWEETENERS; 5 Acesulfame K; 5.1 Introduction and history; 5.2 Organoleptic properties; 5.2.1 Acesulfame K as the single sweetener; 5.2.2 Blends of acesulfame K with other sweetening agents; 5.2.3 Compatibility with flavours.
Subject:	Sugar substitutes. -
Online resource:	http://onlinelibrary.wiley.com/book/10.1002/9781118373941
ISBN:	9781118373941 (electronic bk.)

Sweeteners and sugar alternatives in food technology
Sweeteners and sugar alternatives in food technology[electronic resource] /edited by Kay O'Donnell & Malcolm W. Kearsley. - 2nd ed. - Hoboken :Wiley,2012. - 1 online resource (506 p.)

Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The glycaemic response now and in future nutrition; 1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice; 1.6 Measurement and expression of the glycaemic response; 1.7 The acute glycaemic response to sugars and alternatives.

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.

ISBN: 9781118373941 (electronic bk.)Subjects--Topical Terms:

2147125
Sugar substitutes.

LC Class. No.: TP421 .S938 2012eb

Dewey Class. No.: 664.1

Sweeteners and sugar alternatives in food technology
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245 0 0 $a Sweeteners and sugar alternatives in food technology $h [electronic resource] / $c edited by Kay O'Donnell & Malcolm W. Kearsley.
250 $a 2nd ed.
260 $a Hoboken : $b Wiley, $c 2012.
300 $a 1 online resource (506 p.)
505 0 $a Sweeteners and Sugar Alternatives in Food Technology; Contents; Preface; Contributors; PART ONE: NUTRITION AND HEALTH CONSIDERATIONS; 1 Glycaemic Responses and Toleration; 1.1 Introduction; 1.2 Glycaemic response in ancient times; 1.3 Glycaemic response approaching the millennium; 1.4 The glycaemic response now and in future nutrition; 1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice; 1.6 Measurement and expression of the glycaemic response; 1.7 The acute glycaemic response to sugars and alternatives.
505 8 $a 1.8 Long-term glycaemic control with sweeteners and bulking agents1.9 Are low glycaemic carbohydrates of benefit in healthy persons?; 1.10 Gastrointestinal tolerance in relation to the glycaemic response; 1.11 Conclusion; References; 2 Dental Health; 2.1 Introduction; 2.2 Dental caries; 2.2.1 The problem; 2.2.2 Aetiology; 2.2.3 Control and prevention; 2.2.4 Determining cariogenicity; 2.3 Reduced-calorie bulk sweeteners; 2.3.1 Erythritol; 2.3.2 Isomalt; 2.3.3 Lactitol; 2.3.4 Maltitol; 2.3.5 Sorbitol; 2.3.6 Mannitol; 2.3.7 D-tagatose; 2.3.8 Xylitol.
505 8 $a 2.3.9 Key points from the dental evidence for reduced-calorie sweeteners and their use2.4 High-potency (high-intensity) sweeteners; 2.4.1 Acesulfame K; 2.4.2 Aspartame and Neotame; 2.4.3 Cyclamate and saccharin; 2.4.4 Sucralose; 2.4.5 Other sweeteners; 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use; 2.5 Bulking agents; 2.5.1 Polydextrose; 2.5.2 Fructose polymers; 2.5.3 Key points from the dental evidence for bulking agents; 2.6 Summary; References; 3 Digestive Health; 3.1 Introduction; prebiotics, sweeteners and gut health.
505 8 $a 3.2 Intestinal microbiota3.3 Gut health; 3.4 Prebiotics versus fibre; 3.5 Endogenous prebiotics; 3.5.1 Milk oligosaccharides; 3.5.2 Secreted substrates in the gut; 3.6 Prebiotics; 3.7 Current prebiotics; 3.8 Health benefits; 3.9 Synbiotics; 3.10 Safety considerations; 3.11 Conclusion; Acknowledgements; References; 4 Calorie Control and Weight Management; 4.1 Introduction; 4.2 Caloric contribution of sugars in the diet; 4.3 Calorie control and its importance in weight management; 4.4 Calorie reduction in foods; 4.5 Appetite and satiety research.
505 8 $a 4.6 Sweeteners and satiety, energy intakes and body weight4.6.1 Satiety and energy intake; 4.6.2 Body weight management; 4.7 Relevance of energy density and glycaemic response; 4.7.1 Energy density; 4.7.2 Glycaemic response; 4.8 Legislation relevant to reduced calorie foods; 4.9 Conclusions; Acknowledgement; References; PART TWO: HIGH-POTENCY SWEETENERS; 5 Acesulfame K; 5.1 Introduction and history; 5.2 Organoleptic properties; 5.2.1 Acesulfame K as the single sweetener; 5.2.2 Blends of acesulfame K with other sweetening agents; 5.2.3 Compatibility with flavours.
520 $a 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.
588 $a Description based on print version record.
650 0 $a Sugar substitutes. $3 2147125
650 0 $a Sugars in human nutrition. $3 2147126
650 0 $a Sweeteners. $3 909231
650 0 $a Engineering. $3 586835
650 0 $a Chemical engineering. $3 560457
700 1 $a O'Donnell, Kay. $3 2147123
700 1 $a Kearsley, M. W. $3 2147124
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118373941