Alternative Sweeteners 4Ed Hardcover

The ongoing interest in sweeteners, both new and established, is reflected in this completely revised and updated fourth edition of "Alternative Sweeteners." This book offers comprehensive information on a wide range of sucrose alternatives, including newly introduced and recently evaluated options.   Maintaining the popular format of previous editions, each sweetener is thoroughly examined, covering aspects such as its production methods, physical properties, usefulness and sweetness level compared to sugar, technical characteristics, potential for blending, applications in food products, market availability, shelf stability, general cost and economic factors, how it's metabolized by the body, data on carcinogenicity and other toxicological assessments, its impact on tooth decay, and its regulatory approval status. For over a century, scientists and food technologists have dedicated themselves to studying sweeteners and the science of sweetness. Consequently, the number of approved sweeteners has grown significantly in recent decades. This provides food product developers with a diverse selection of ingredients to create more reduced-calorie options that still taste good, meeting the increasing consumer demand. Featuring contributions from experts involved in the development, manufacturing, and application of these sweeteners, this book compiles the most current information into a user-friendly resource, aiming to facilitate the development of the perfect sweetener.