Alternative Sweeteners, Third Edition, (Food Science and Technology)

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.