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Alternative Sweeteners, 2d. ed.

Alternative sweeteners continue to be of great interest to the food industry, and considerable sums have been spent on their development. The cost has not just been on the actual product development but also on gaining approval for use from regulatory authorities in various countries. With the growing interest in both producing and consuming low calorie foods, manufacturers cannot afford to ignore this whole area.

As many readers will know, the latest techniques concern the use of sweetener mixtures, and the problem seems to be that there is a synergistic effect between the various sweeteners, which introduces other interesting problems. This means both product and taste options have been broadened. However, the problems that are arising would seem to be the effects of various sweeteners in products as they relate to bulking properties and the use of fat. All these characteristics could suggest opportunities for new products.

The chapters, written by many authors, are entitled as follows: Alternative sweeteners - an overview; Acesulfame-K: Alitame; Aspartame; Cyclamate; Dihydrochalcone sweeteners from citrus flavanones; L-sugars - Lev-O-Cal; Saccharin; Stevioside; Sucralose; Less common high potency sweeteners; Crystalline fructose; High fructose corn syrup; Malitol and hydrogenated starch hydrolysate; Lactitol - a new reduced calorie sweetener; Isomaltulose; Sorbitol and mannitol; Xylitol; Mixed sweetener functionality; Polydextrose; and Other low calorie ingredients - fat and oil substitutes.

These writings provide up-to-date information on this interesting subject and the various sweeteners now available.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Aug 1, 1992
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