Sweeteners handbook (3^rd Ed.)
Leatherhead Ingredients Handbooks Series

First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs. This third edition of this book contains new sections on neotame, isomaltulose and trehalose, and fully revised and updated sections on bulk and intense sweeteners by experts who manufacture or use these sweeteners in food development and production.

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.

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

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.