Sweeteners Nutritional Aspects, Applications, and Production Technology

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 polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey, syrups, and their physicochemical aspects and applications Sweeteners such as "sykin" and raisin, prune, apple, and grape juice concentrate Quality control, production, handling, storage, safety, legislation, and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As 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.

Sweeteners in General; T. Varzakas, A. Labropoulos, and S. AnestisChemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides); Constantina Tzia, V. Giannou, D. Lebesi, and C. ChraniotiSugar Alcohols (Polyols); G. A. EvrendilekLow Calorie Nonnutritive Sweeteners; G.-P. Nikoleli and D. P. NikolelisHoney; A. Labropoulos and S. AnestisSyrups; A. Labropoulos and S. AnestisOther Sweeteners; T. Varzakas and A. LabropoulosApplication 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); T. Varzakas and B. ÖzerQuality Control of Sweeteners: Production, Handling, and Storage; T. VarzakasEU, U.S., and Third World Country Regulations and Japanese Legislation; T. VarzakasNutritional and Health Aspects of Sweeteners; T. Varzakas and C. ChryssanthopoulosGenetically Modified Herbicide-Tolerant Crops and Sugar Beet—Environmental and Health Concerns; T. Varzakas and V. PletsaBulking and Fat-Replacing Agents; T. Vasiljevic and T. VarzakasRisk Assessment of Sweeteners Used as Food Additives; A. Mortensen and J. C. LarsenIndex