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140122 ||| eng |
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|a 9781461312291
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| 100 |
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|a Grenby, Trevor H.
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| 245 |
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|a Advances in Sweeteners
|h Elektronische Ressource
|c by Trevor H. Grenby
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| 250 |
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|a 1st ed. 1996
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| 260 |
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|a New York, NY
|b Springer US
|c 1996, 1996
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| 300 |
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|a XVI, 288 p
|b online resource
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| 505 |
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|a 12 Neohesperidine dihydrochalcone: recent findings and technical advances -- 12.1 Introduction -- 12.1 Origin, production and related substances -- 12.3 Regulatory developments -- 12.4 Stability -- 12.5 Sensory properties -- 12.6 Product applications -- References -- 13 The uses and commercial development of sucralose -- 13.1 Introduction -- 13.2 Production -- 13.3 Regulatory situation -- 13.4 Conclusions -- References -- 14 The blending of sweeteners — Applications and safety issues -- 14.1 Introduction -- 14.2 Synergism -- 14.3 Sweetness stability -- 14.4 Selection criteria -- 14.5 Safety -- 14.6 Intake considerations -- References -- 15 Cultural and legislative influences on the consumption of high intensity sweeteners in Europe -- 15.1 Objectives -- 15.2 Scope -- 15.3 Background -- 15.4 Legislation -- 15.5 Soft drinks -- 15.6 Formulations -- 15.7 Conclusions -- References
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|a 6.7 Energetic aspects: isomalt as a sweetener for calorie-reduced foods -- 6.8 Conclusions -- References -- 7 Properties and applications of isomalt and other bulk sweeteners -- 7.1 Introduction -- 7.2 Manufacturing processes of mono- and disaccharide alcohols -- 7.3 Safety aspects -- 7.4 Overview of bulk sweeteners -- 7.5 Sensorial properties -- 7.6 Market acceptance -- References -- 8 Nutritional properties and applications of erythritol: a unique combination? -- 8.1 Introduction -- 8.2 Chemical and physical properties -- 8.3 Erythritol, a naturally occurring substance -- 8.4 An entirely biotechnological process -- 8.5 Nutritional properties -- 8.6 Functional properties of erythritol -- 8.7 Food a pplications of erythritol -- 8.8 Conclusions -- Reference -- 9 Sweet taste and solution properties of ?,?-trehalose as a new cryoprotectant sugar -- 9.1 Introduction -- 9.2 Carbohydrates as cryoprotectants -- 9.3 Mechanism of cryoprotection --
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|a 9.4 Physico-chemical properties of ?,?-trehalose in aqueous solution -- 9.5 Interpretation of interactions of ?,?-trehalose with water -- 9.6 Intensity/time relationships of ?,?-trehalose: relation of its physico-chemical properties to its sweet taste -- 9.7 Protective effect of ?,?-trehalose in freeze-dried fruit purées -- 9.8 Conclusion -- Acknowledgement -- References -- 10 Intense sweeteners and calorie control: the weight of a body of evidence -- 10.1 Introduction -- 10.2 The original observations -- 10.3 Recent studies on the effects of intense sweeteners -- 10.4 Conclusions -- References -- 11 Features of alitame™ as a new high intensity sweetener -- 11.1 Introduction -- 11.2 Development rationale -- 11.3 Physical and chemical characteristics -- 11.4 Temporal profile — sweetness quality -- 11.5 Synergism — admixture potential -- 11.6 Utility in food systems -- 11.7 Decomposition pathways -- 11.8 Metabolism -- 11.9 Safety -- 11.10 Regulatory status -- References --
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|a 4 Physiological properties of polyols in comparison with easily metabolisable saccharides -- Summary -- 4.1 Introduction -- 4.2 Digestion -- 4.3 Absorption of polyols -- 4.4 Postprandial effects of polyols on blood glucose and polyol concentrations -- 4.5 Microbial utilisation of undigested and unabsorbed polyols in the colon -- 4.6 Gastrointestinal tolerance -- 4.7 Caloric utilisation of polyols -- 4.8 Dental health related aspects of polyols -- 4.9 Conclusions -- References -- 5 Versatility of maltitol in different forms as a sugar substitute -- 5.1 Introduction -- 5.2 Properties -- 5.3 Commercial forms of maltitol -- 5.4 Applications -- 5.5 Conclusion -- 6 Basic structure and metabolism of isomalt -- Summary -- 6.1 Introduction -- 6.2 Production of isomalt -- 6.3 General physico-chemical characteristics of isomalt -- 6.4 Metabolism of isomalt -- 6.5 Digestion and absorption of isomalt -- 6.6 Isomalt: a bulk sweetener for diabetics --
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|a 1 Molecular structure and sweet taste -- 1.1 Introduction -- 1.2 Development of structure-taste theories -- 1.3 Classes of sweeteners -- References -- Further reading -- 2 Essential information on regulatory and legislative matters pertaining to sweeteners in the United Kingdom and the European Union -- 2.1 Current legislative position of sweeteners -- 2.2 The EU Sweeteners Directive -- 2.3 Implementation of the directive in United Kingdom law -- 2.4 Amendment of the Sweeteners Directive -- 2.5 Procedures for the addition of new sweeteners to the permitted list -- 2.6 Conclusions -- 3 Regulatory processes for new sweeteners in the United States of America -- 3.1 FDA’s responsibilities versus resources -- 3.2 Regulatory strategy for a food additive petition -- 3.3 Generating data for a food additive petition -- 3.4 Mechanics of a food additive petition -- 3.5 The petition review and approval process -- 3.6 Conclusion -- References --
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| 653 |
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|a Food—Biotechnology
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| 653 |
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|a Food Science
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 856 |
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|u https://doi.org/10.1007/978-1-4613-1229-1?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 082 |
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|a 664
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| 520 |
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|a The subject of sweeteners continues to advance and expand, but the progress that is being made may not be apparent for all to see, owing to changes that have been taking place in how research is funded and the locations where it is now mainly done. In former times scientific advancement was rated as a prized part of the output of academic research laboratories and institutions. Today, however, it is increasingly likely that major advances emanate chiefly from the research and development units of industrial and commercial enterprises and organisations. This means of course that the work becomes more focused on achieving specific marketing objectives, but because of the high level of commitment, cost and dedicated input required, publication of the findings tends to take a lower priority, and may actually be barred if there is any risk of loss of the commercial edge or advantage which has been one of the targets of the research. Thus one of the objects of preparing this book has been to collect together information that might otherwise remain unpublished on advances in the field of sweeteners. Of the fifteen contributions which form the chapters, only 13% originate from academic departments, whereas in earlier books of reviews on similar topics, contributions from academic sources accounted for as much as 50% (Developments in Sweeteners, vols 2 and 3, 1987 and 1989) and 64% (Progress in Sweeteners, 1989)
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