ODonnell Kay - Sweeteners and Sugar Alternatives in Food Technology

This edition first published 2012 2012 by John Wiley & Sons, Ltd.
First edition Blackwell Publishing Ltd.

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Library of Congress Cataloging-in-Publication Data

Sweeteners and sugar alternatives in food technology / edited by Kay O'Donnell, Malcolm Kearsley. 2nd ed.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-470-65968-7 (hardcover : alk. paper) 1. Sweeteners. 2. Sugar substitutes.
3. Sugars in human nutrition. I. ODonnell, Kay. II. Kearsley, M. W.
TP421.S938 2012
664.5dc23
2012010720

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Cover images: Background: Stockphoto.com/Lighthaunter ; Cereal: iStockphoto.com/LauriPatterson ;
Stevia leaf: iStockphoto.com/dirkr ; Sweets: iStockphoto.com/Juanmonino ;
Stevia Powder: iStockphoto.com/olm26250

Cover design by Steve Thompson

Preface

Indulgence in sweet foods and drinks is a human weakness and both are consumed far beyond their value in relieving hunger and thirst. Sweetness is most commonly associated with sucrose, and this is the most widely consumed sweetener in the world although it has been criticised for many years by some with regard to its contribution to obesity, dental caries and other diseases. While glucose (and fructose) syrups are widely used to replace sucrose in foods, this is largely a cost-saving exercise and does not address many of the problems associated with sugar consumption.

Over the last 30 years, a wide range of sugar replacers have been developed and marketed. These include the bulk sweeteners the polyols, which replace sucrose and glucose on a weight for weight basis, and the high-potency sweeteners where a kilogram of sugar in a food product might be replaced by a few grams of a very sweet material. In the case of high-potency sweeteners, this has led to the development of a parallel industry to provide ingredients, which can be used in conjunction with the sweetener to retain the bulk of the traditional product. More recently, sugars with many of the properties of bulk sweeteners and sweet taste enhancers that increase the potency of sweet compounds have been new additions to the market.

Replacement of sugars in foods has given us a new perspective on healthy foods where claims such as sugar-free, no-added-sugar and reduced calorie/sugar are being exploited by food manufacturers.

The use of ingredients to improve the nutritional status of a food product is one of the major driving forces for new product development, and sugar replacement is still seen as an area for development. This book provides a unique reference for food scientists and technologists with information on sugar replacement options to produce foods that not only taste and perform as well as sugar-based products but also offer consumer benefits including calorie reduction, dental health benefits, digestive health benefits and improvements in long-term disease risk through strategies such as dietary glycaemic control.

This second edition of Sweeteners and Sugar Alternatives follows the same basic layout as in the successful first edition with many of the same authors contributing to their relevant areas of expertise. New chapters on isomaltulose, trehalose and developments in sweeteners have been included to reflect changes in the use and understanding of sweeteners and sweet taste. For ease of reference, the book is set out as follows:

The summary tables at the end of each chapter and the extensive references are meant to inspire those who wish to learn more.

A sincere thanks to all the contributors to the book.

Kay ODonnell and Malcolm W. Kearsley

Contributors

Michael Auerbach
Regulatory Advisor
Active Nutrition, DuPont Nutrition & Health
NY, USA

Peter de Cock
Cargill
Vilvoorde, Belgium

Anne-Karine Dedman
Technical Manager
Active Nutrition, DuPont Nutrition & Health