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Informationen zum Autor Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis Klappentext Combining information on natural sugar-based, natural non-sugar based, and artificial sweeteners, this book examines the applications and relative pros and cons of each in food and drink products, particularly caramels, marmalades, jams, and soft drinks. It discusses the production processes of corn syrups, invert sugars, and syrups based on sweeteners along with other sweetening compounds such as stafidin and concentrated juices. Highlighting quality control with reference to various physicochemical and microbiological methodologies, it also describes the legislative framework of these products as food ingredients. Zusammenfassung 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 polyolsAnalytical methodologies for determining low-calorie nonnutritive sweeteners Honey! syrups! and their physicochemical aspects and applicationsSweeteners such as "sykin" and raisin! prune! apple! and grape juice concentrateQuality control! production! handling! storage! safety! legislation! and risk assessment of sweetenersThe impact of sweeteners and sugar alternatives on nutrition and healthEnvironmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrupInulin and oligofructose as soluble dietary fibers derived from chicory rootAs 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. Inhaltsverzeichnis Sweeteners in General. Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides). Sugar Alcohols (Polyols). Low Calorie Nonnutritive Sweeteners. Honey. Syrups. Other Sweeteners. Application of Sweeteners in Food and Drinks (Bakery, Confectionery, Dairy Products. Puddings, Fruit Products, Vegetables, Beverages, Sports Drinks, Hard Candies, Loukoumia, Marmalades, Jams, Jellies, Baked Goods, Sorbet). Quality Control of Sweeteners: Production, Handling, and Storage. EU, U.S., and Third World Country Regulations and Japanese Legislation;.Nutritional and Health Aspects of Sweeteners. Genetically Modified Herbicide-Tolerant Crops and Sugar Beet-Environmental and Health Concerns.Bulking and Fat-Replacing Agents. Risk Ass.ssment of Sweeteners Used as Food Additives. Index. ...
