Sweeteners (3rd edition) By Rachel Wilson
2007 | 200 Pages | ISBN: 1905224427 | PDF | 16 MB
Sweeteners constitute a major additives & 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 & intense sweeteners allows very specific tailoring of sweetener specifications to fit the technical restrictions of particular products & the sweetness profiles required.
First published in 1996, The Sweeteners H&book has been an essential reference tool for the food industry, providing detailed information on the properties & applications of the sweeteners currently permitted for use in foodstuffs. The third edition of this book contains new sections on neotame, isomaltulose & trehalose, & fully revised & updated sections on bulk & intense sweeteners by experts who manufacture or use these sweeteners in food development & production.