Sweeteners | Zookal Textbooks | Zookal Textbooks
  • Author(s) Rachel Wilson
  • Edition1
  • Published2nd November 2007
  • PublisherJohn Wiley & Sons (UK)
  • ISBN9781905224425
Sweeteners constitute a major additives and ingredients group for
the food industry, with their application ranging across all
product sectors. The large number of sweeteners available to the
product developer enables the creation of sweet-tasting products
without the calorie contribution of traditional sugars. The
combination of bulk and intense sweeteners allows very specific
tailoring of sweetener specifications to fit the technical
restrictions of particular products and the sweetness profiles
required.




First published in 1996, The Sweeteners Handbook has been an
essential reference tool for the food industry, providing detailed
information on the properties and applications of the sweeteners
currently permitted for use in foodstuffs. The third edition of
this book contains new sections on neotame, isomaltulose and
trehalose, and fully revised and updated sections on bulk and
intense sweeteners by experts who manufacture or use these
sweeteners in food development and production.

Sweeteners

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  • Author(s) Rachel Wilson
  • Edition1
  • Published2nd November 2007
  • PublisherJohn Wiley & Sons (UK)
  • ISBN9781905224425
Sweeteners constitute a major additives and ingredients group for
the food industry, with their application ranging across all
product sectors. The large number of sweeteners available to the
product developer enables the creation of sweet-tasting products
without the calorie contribution of traditional sugars. The
combination of bulk and intense sweeteners allows very specific
tailoring of sweetener specifications to fit the technical
restrictions of particular products and the sweetness profiles
required.




First published in 1996, The Sweeteners Handbook has been an
essential reference tool for the food industry, providing detailed
information on the properties and applications of the sweeteners
currently permitted for use in foodstuffs. The third edition of
this book contains new sections on neotame, isomaltulose and
trehalose, and fully revised and updated sections on bulk and
intense sweeteners by experts who manufacture or use these
sweeteners in food development and production.

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