Alternative Sweeteners, Third Edition, (Food Science and Technology) PDF
566 Pages·2001·2.632 MB·English
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Preview Alternative Sweeteners, Third Edition, (Food Science and Technology)
Description:
A survey of the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide array of sweeteners. It highlights the change in status of saccharin, the increased use of polyols, and the possibilities provided by the availability of a variety of alternative sweeteners and their uses in combination. This third edition contains new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.
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