| Description |
vi, 116 pages : illustrations ; 26 cm |
| Series |
Eagan Press handbook series |
|
Eagan Press handbook series.
|
| Contents |
1. Chemistry of Carbohydrate-Based Sweeteners 1 -- Reactions of Carbohydrate-Based Sweeteners -- Hydrolysis and inversion -- Isomerization -- Reduction -- Oxidation -- Thermal degradation -- 2. Sweetness As a Sensory Property / Robert S. Shallenberger 9 -- 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 |
| Notes |
Cover note "Practical guides for the food industry" |
|
Includes index |
| Bibliography |
Includes bibliographical references |
| Subject |
Food additives.
|
|
Natural sweeteners.
|
|
Sugars.
|
|
Sweeteners.
|
| LC no. |
98071600 |
| ISBN |
0913250953 |
|
