Sweeteners and Sugar Alternatives in Food Technology, Second Edition

Content:
Chapter 1 Glycaemic Responses and Toleration (pages 1–26): Geoffrey Livesey
Chapter 2 Dental Health (pages 27–61): Anne Maguire
Chapter 3 Digestive Health (pages 63–76): Henna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand
Chapter 4 Calorie Control and Weight Management (pages 77–89): Michele Sadler and Julian D. Stowell
Chapter 5 Acesulfame K (pages 91–115): Christian Klug and Gert?Wolfhard von Rymon Lipinski
Chapter 6 Aspartame, Neotame and Advantame (pages 117–136): Dr Kay O'donnell
Chapter 7 Saccharin and Cyclamate (pages 137–166): Grant E. Dubois
Chapter 8 Sucralose (pages 167–183): Samuel V. Molinary and Mary E. Quinlan
Chapter 9 Natural High?Potency Sweeteners (pages 185–212): Michael G. Lindley
Chapter 10 Erythritol (pages 213–241): Peter de Cock
Chapter 11 Isomalt (pages 243–274): Anke Sentko and Ingrid Willibald?Ettle
Chapter 12 Lactitol (pages 275–293): Christos Zacharis
Chapter 13 Maltitol Powder (pages 295–308): Dr Malcolm W. Kearsley and Ronald C. Deis
Chapter 14 Maltitol Syrups (pages 309–330): Michel Flambeau, Fr?ed?erique Respondek and Anne Wagner
Chapter 15 Sorbitol and Mannitol (pages 331–346): Ronald C. Deis and Dr Malcolm W. Kearsley
Chapter 16 Xylitol (pages 347–382): Christos Zacharis
Chapter 17 New Developments in Sweeteners (pages 383–396): Guy Servant and Gwen Rosenberg
Chapter 18 Isomaltulose (pages 397–415): Anke Sentko and Ingrid Willibald?Ettle
Chapter 19 Trehalose (pages 417–431): Takanobu Higashiyama and Alan B. Richards
Chapter 20 Bulking Agents – Multi?Functional Ingredients (pages 433–470): Michael Auerbach and Anne?karine Dedman