Sweeteners

3. Auflage 2007
ISBN: 978-1-905224-42-5
Verlag: Wiley-Blackwell

Buch, Englisch, 200 Seiten, Format (B × H): 167 mm x 246 mm, Gewicht: 616 g

Reihe: Leatherhead Ingredients Handbooks

1996 wurde es erstmals veröffentlicht, das große Handbuch für den Bereich Süßstoffe. Es ist zum Grundlagenwerk der Lebensmittelindustrie avanciert und bietet detaillierte Informationen zu Eigenschaften und Anwendungen derzeit erlaubter Süßstoffe - jetzt in der dritten Auflage.

Zielgruppe

Food scientists and technologists in research and industry, ingredients suppliers, food product developers.

Autoren/Hrsg.

Wilson, Rachel

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction.

Part 1. Intense Sweeteners.

1.1 Acesulfame K.

1.2 Alitame.

1.3 Aspartame.

1.4 Brazzeine.

1.5 Cyclamate.

1.6 Glycyrrhizin.

1.7 Neohesperidine.

1.8 Neotame.

1.9 Saccharin.

1.10 Stevioside.

1.11 Sucralose.

1.12 Thaumatin.

Part 2. Bulk Sweeteners.

2.1 Crystalline Fructose.

2.2 Erythritol.

2.3 Isomalt.

2.4 Isomaltulose.

2.5 Lactitol.

2.6 Malitol & Malitol Syrup.

2.7 Mannitol.

2.8 Sorbitol & Sorbitol Syrup.

2.9 Trehalose.

2.10 Xylitol.

Part 3. Legislation.

3.1 European Community Legislation.

3.2 UK Legislation.

3.3 Gulf States Legislation.

3.4 USA Legislation.

3.5 Other Countries.

Appendix: Suppliers.

Index.

Über Autor(innen)

Rachel Wilson has worked in the food industry for over 12 years. She started her career in product development at Masterfoods, focusing on drinks development and pioneering the development of the Mars drink. She then moved to CP Kelco where she held a number of positions including research and development of new gelling and thickening agents; technical service and support to customers across a wide range of application areas; technical training of customers and distributors across Europe; and business development manager. Rachel joined Leatherhead Food International in 2002 where she delivered training courses on food ingredients. Now working as a senior technical advisor to LFI's clients, Rachel specialises in providing information about food ingredients.