Sweeteners: nutritive: [practical guides for the food industry]
Saved in:
| Main Author: | |
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| Format: | Book |
| Language: | Undetermined |
| Published: |
St. Paul, Minn.
Eagan Pr.
1998
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| Series: | Eagan Press handbook series
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| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | VI, 116 S. Ill., graph. Darst. |
| ISBN: | 0913250953 |
Staff View
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Record in the Search Index
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| adam_text | Titel: Sweeteners: nutritive
Autor: Alexander, Richard J.
Jahr: 1998
Contents
1. Chemistry of Carbohydrate-Based Sweeteners • 1
Terminology
Reactions of Carbohydrate-Based Sweeteners: hydrolysis and inversion • isomerization • reduction •
oxidation • thermal degradation
2. Sweetness As a Sensory Property • 9
by Robert S. Shallenberger
Definition of Sweetness: taste profiles • taste spectra • perceived sweetness • relative sweetness
Chemical Structure and Sweetness
3. Production and Description • 17
Sucrose-Based Sweeteners: production • product types
Starch-Based Sweeteners: dextrose-based products • fructose-based products • other starch-based products
Others: honey and artificial honey • lactose • maple syrup and maple sugar • fruit-derived sweeteners
4. Analytical Tests for Sweeteners • 31
Physical Tests: particle size • clarity or color • viscosity
Chemical Tests: moisture or water content • solids content • dextrose equivalent • saccharide distribution •
pH • ash • sulfur dioxide
Microbiological Tests
5. Chemical and Functional Properties • 37
Chemical Properties: colligative properties • dielectric properties • solubility and crystallization
Functional Properties: sweetness and flavor • control of water in systems • viscosity • foam stabilization •
cohesiveness
6. Bakery and Other Grain-Based Products • 45
Functions of Sweeteners in Grain-Based Products: sweetness • brown color formation • flavor
enhancement • structure • softness • appearance
Hard Wheat Products: bread, rolls, and bagels • sweet dough products
Soft Wheat Products: cakes • cookies • other products
Frostings, Icings, and Topical Applications: frostings and fillings • icings • topical applications
Ready-to-Eat Cereals and Granola Products: processing aid • flavor • coatings • adhesion
Troubleshooting
7. Confections • 63
Functions of Sweeteners in Confections: sweetness • texture • humectancy
Processing Considerations: agitation • temperature • viscosity • sweetener type • other ingredients
Chocolate and Compound Coatings: processing • bloom
Hard Candies: processing • defects
Caramels and Other Chewy Candies
Fudge
Fondants and Cremes
Aerated Candies
Others: citrus-flavored tablets • pancoated candies
Troubleshooting
8. Other Applications • 79
Fruit and Vegetable Preservation: effects of carbohydrate-based sweeteners • jams, jellies, and preserves
canned fruits and vegetables
Beverages: carbonated and noncarbonated beverages • powdered drink mixes • alcoholic beverages
Dairy-Based Foods: effects of sweeteners • ice cream and frozen desserts • yogurt
Soups, Gravies, and Meats
Troubleshooting
9. Special Topics • 91
Sweetener Selection in Product Development
Dental Caries
Diabetes
Regulatory Status and Nutritional Labeling
Appendix A. Characteristics of Sugars • 97
Appendix B. Characteristics of Additional Carbohydrate-Based Products • 99
granulated sugar • liquid sugar • brown sugar • maltodextrins • corn syrups and corn syrup solids •
dextrose syrups and high-maltose corn syrups • vitamin and mineral content of honey
Appendix C. Gravity, Degrees Brix, and Degrees Baume of Sugar Solutions • 103
Glossary • 109
Index .113
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| discipline | Chemie / Pharmazie Chemie Lebensmitteltechnologie |
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| isbn | 0913250953 |
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| physical | VI, 116 S. Ill., graph. Darst. |
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| publisher | Eagan Pr. |
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| series2 | Eagan Press handbook series |
| spelling | Alexander, Richard J. Verfasser aut Sweeteners: nutritive [practical guides for the food industry] R. J. Alexander St. Paul, Minn. Eagan Pr. 1998 VI, 116 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Eagan Press handbook series Zuckeraustauschstoff (DE-588)4067992-5 gnd rswk-swf Kohlenhydrate (DE-588)4164517-0 gnd rswk-swf Süßungsmittel (DE-588)4272732-7 gnd rswk-swf (DE-588)4151278-9 Einführung gnd-content Zuckeraustauschstoff (DE-588)4067992-5 s DE-604 Süßungsmittel (DE-588)4272732-7 s Kohlenhydrate (DE-588)4164517-0 s HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=008379579&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Alexander, Richard J. Sweeteners: nutritive [practical guides for the food industry] Zuckeraustauschstoff (DE-588)4067992-5 gnd Kohlenhydrate (DE-588)4164517-0 gnd Süßungsmittel (DE-588)4272732-7 gnd |
| subject_GND | (DE-588)4067992-5 (DE-588)4164517-0 (DE-588)4272732-7 (DE-588)4151278-9 |
| title | Sweeteners: nutritive [practical guides for the food industry] |
| title_auth | Sweeteners: nutritive [practical guides for the food industry] |
| title_exact_search | Sweeteners: nutritive [practical guides for the food industry] |
| title_full | Sweeteners: nutritive [practical guides for the food industry] R. J. Alexander |
| title_fullStr | Sweeteners: nutritive [practical guides for the food industry] R. J. Alexander |
| title_full_unstemmed | Sweeteners: nutritive [practical guides for the food industry] R. J. Alexander |
| title_short | Sweeteners: nutritive |
| title_sort | sweeteners nutritive practical guides for the food industry |
| title_sub | [practical guides for the food industry] |
| topic | Zuckeraustauschstoff (DE-588)4067992-5 gnd Kohlenhydrate (DE-588)4164517-0 gnd Süßungsmittel (DE-588)4272732-7 gnd |
| topic_facet | Zuckeraustauschstoff Kohlenhydrate Süßungsmittel Einführung |
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