Addition of sweetening agents, particularly carbohydrates has been the common approach
to enhance food taste. Sucrose is an extensively used since ages. However, sucrose …

Addition of sweetening agents, particularly carbohydrates has been the common approach
to enhance food taste. Sucrose is an extensively used since ages. However, sucrose …

Consumers are concerned with the amount of sucrose added to foods and its effects on
human health. One way to reduce this concern is through the consumption of sucrose …

Isomaltulose (IM) is a naturally occurring disaccharide composed of alpha-1, 6-linked
glucose and fructose monomers. IM is gaining interest as an alternative sweetener to …

Isomaltulose, sold under the trade name Palatinose™, is a functional carbohydrate
composed of glucose and fructose. It is derived from sugar by enzymatic rearrangement that …

The social behavior of new generations consume highly processed foods and high levels of
fat and sugar, such as glucose or high-fructose syrup (corn syrup), commonly used in the …

Publisher Summary This chapter describes the use of biotechnology to produce value-
added products from sucrose. It focuses on the use of enzymes to convert sucrose into …

Sugars have a long history of safe use in foods. They are common food ingredients that add
taste appeal and perform important functions in foods. Besides its pleasant svveetness …

This book provides a comprehensive and accessible source of information on all types of
sweeteners and functional ingredients, enabling manufacturers to produce low sugar …

Sugar is a natural food, which fulfills all the physiological functions of a carbohydrate food. It
provides calories and combines with many valuable foods to enhance their taste appeal. It …