Download PDF by Kay O'Donnell, Malcolm Kearsley: Sweeteners and Sugar Alternatives in Food Technology (2nd

By Kay O'Donnell, Malcolm Kearsley

ISBN-10: 1118373960

ISBN-13: 9781118373965

This ebook offers a accomplished and obtainable resource of knowledge on every kind of sweeteners and useful parts, permitting brands to provide low sugar models of every kind of meals that not just style and practice in addition to sugar-based items, but in addition supply buyer advantages akin to calorie aid, dental healthiness merits, digestive well-being advantages and enhancements in long-term disorder possibility via recommendations akin to nutritional glycaemic control.

Now in a revised and up to date new version which includes seven new

  • Part I of this quantity addresses appropriate digestive and dental wellbeing and fitness concerns in addition to dietary concerns.
  • Part II covers non-nutritive, high-potency sweeteners and, as well as demonstrated sweeteners, contains info to satisfy the transforming into curiosity in clearly happening sweeteners.
  • Part III offers with the majority sweeteners that have now been utilized in meals for over twenty years and are good verified either in nutrients items and within the minds of customers. as well as the "traditional" polyol bulk sweeteners, more recent items corresponding to isomaltulose are mentioned. those are noticeable to supply a number of the merits of polyols (for instance relating to dental heath and occasional glycaemic reaction) with no the laxative uncomfortable side effects if fed on in great quantity.
  • Part IV presents details at the sweeteners which don't healthy into the above teams yet which however may perhaps supply fascinating sweetening possibilities to the product developer.
  • Finally, half V examines bulking brokers and multi-functional constituents which are beneficially utilized in blend with all kinds of sweeteners and sugars.
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    Additional info for Sweeteners and Sugar Alternatives in Food Technology (2nd Edition)

    Sample text

    The industrial production of cocoa butter analogues and other functional fats [35], the synthesis of nonionic surfactants for food, cosmetic, and pharmaceutical uses [36], the synthesis of sterol and stanol esters for the production of nutraceuticals [37], and the production of biodiesel by transesterification of different oils and fats [38] are deserving of particular mention. Enzyme biocatalysis has evolved from the traditional use of enzymes in the molecular degradation of natural compounds, conducted in aqueous media and usually under conditions of homogeneous catalysis, to their more sophisticated use in reactions of organic synthesis from natural or non-natural substrates with hydrolases—and other enzymes—mostly under conditions of heterogeneous catalysis in nonconventional reaction media.

    G. high-fructose syrup is produced from starch by the sequential operations of liquefaction, saccharification, and isomerization, catalyzed by a-amylase, amyloglucosidase, and glucose (xylose) isomerase, respectively). Enzymes can also be used as additives, in order to confer certain functional properties on the product, as illustrated by many applications in the food sector (amylases and proteases in bread making, phytases and b-glucosidases in animal feed upgrading, pectinases in fruit juice and wine making, b-galactosidases in low-lactose milk and dairy products, and so on).

    Apparent parameters are expressed in terms of the corresponding inhibition constants (KI) and inhibitor molar concentration (i). 2 Effects of inhibition on apparent kinetic parameters. 3 Apparent parameters of enzyme inhibition kinetics. Mechanism VmaxAP KMAP Simple Michaelis–Menten Competitive inhibition Vmax Vmax Total noncompetitive inhibition V max i 1 þ K INC Partial noncompetitive inhibition i Vmax þ V0max KINC Total mixed-type inhibition 1 þ KINC V max 1 þ K 0i KM  i K M 1 þ K IC KM Number of Kinetic Parameters  2 3 3 KM 4 i KM INC Partial mixed-type inhibition 0 V max þ V max 1þ Total uncompetitive inhibition V max 1 þ KiS Partial uncompetitive inhibition V max þ Double inhibition (competitive by I1 and noncompetitive by I2) i 0 K INC V 0max Ái KS i KS 1þ V max 2 1 þ K iINC i 1 þ K INC 1 þ K0 4 i INC i 0 K INC KM i 1 þ K INC 1þ 0 5 i K INC KM 1 þ KiS 3 KM 1 þ KiS 4 KM 2 1 þ Ki 1IC þ K iINC 4 i2 1 þ K INC Noncompetitive and mixed-type inhibition can be either total or partial, depending on whether the tertiary enzyme complex formed (ESI) is fully inactive or partially active.

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    Sweeteners and Sugar Alternatives in Food Technology (2nd Edition) by Kay O'Donnell, Malcolm Kearsley

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