Sweeteners: Alternative Handbook

Amy L. Nelson 

 
“…highly recommended…particularly the carbohydrate and carbohydrate replacement areas, as well as for students in the chemistry and biochemistry schools dealing with foods.”
-- Carbohydrate Polymers

Item No: 2711X 

©2000; 8" x 10"; softcover; 100 pages; 33 illustrations; ISBN: 978-1891127113

$79.00 Price
$71.10 Member Price


Sweeteners: Alternative is the 8th title in the popular Eagan Press Handbook Series. This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages. The author gives special attention to the functionality of alternative sweeteners in product applications. Easy-to-use tables and illustrations are provided in Sweeteners: Alternative, making technical topics understandable to a broader audience.

Sweeteners: Alternative fills the gap between scientific literature and the product specific information provided by suppliers. It helps food industry professionals gain a common understanding of alternative sweeteners, their properties, and their applications.

Sweeteners: Alternative is an essential reference tool for a variety of industry professionals including:

  • Product Developers

  • Quality Assurance Personnel

  • Purchasing Agents

  • Production Personnel

  • Plant Managers and Supervisors

  • Teachers

  • Students

  • Suppliers

  • Technical Sales Representatives

  • Engineers

  • Microbiologists

High-Intensity Sweeteners
Sugar Alcohols
Product Characteristics
Processing Characteristics
Nutrition Labeling and Nutrient Content Claims
Bulking Agents


Applications covered in Sweeteners: Alternative include:

Hard Confections
Soft Confections
Hard Wheat Products
Soft Wheat Products
Topical Applications
Ready-to-Eat Cereals and Granola Products
Beverages
Dairy Products
Preserved Fruits and Vegetables
Meats and Seafoods

“…highly recommended… particularly the carbohydrate and carbohydrate replacement areas, as well as for students in the chemistry and biochemistry schools dealing with foods.”
-- Carbohydrate Polymers

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