Sweeteners: Nutritional Aspects Applications and Production Technology explores all essential aspects of sugar-based natural non-sugar-based and artificial sweeteners. The book begins with an overview presenting general effects safety and nutrition. Next the contributors discuss sweeteners from a wide range of scientific and lifestyle perspectives. Topics include: The chemistry and functional properties of monosaccharides oligosaccharides polysaccharides and sugar polyols Analytical methodologies for determining low-calorie nonnutritive sweeteners Honey syrups and their physicochemical aspects and applications Sweeteners such as sykin and raisin prune apple and grape juice concentrate Quality control production handling storage safety legislation and risk assessment of sweeteners The impact of sweeteners and sugar alternatives on nutrition and health Environmental and health concerns from the use of genetically modified (GM) herbicide-tolerant sugar beets and GM high fructose corn syrup Inulin and oligofructose as soluble dietary fibers derived from chicory root As manufacturers strive to produce healthier and safer products with better taste new avenues of inquiry are opening up with respect to both the sources and the processing of sweeteners. This volume provides a solid starting point for researchers and product developers in the food and beverage industry. . Language: English