This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners.  Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the "traditional" polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars. “This second edition is a successfully revised and updated new version containing also seven new chapters. The authors have been assisted by an excellent team of co-workers, especially experienced in the field of food sweetness.” ( Advances in Food Sciences , 1 October 2013) Indulgence in sweet foods and drinks is a human weakness and both are consumed far beyond their value in relieving hunger and thirst. Sucrose – the most widely consumed sweetener in the world – has been criticized for many years for its contribution to obesity, dental caries and other diseases. While glucose and fructose syrups are widely used to replace sucrose in food, many of the problems associated with ‘sugar’ consumption remain. Sweeteners and Sugar Alternatives in Food Technology is the leading book on this subject, offering a comprehensive overview of the many sweeteners and sugar alternatives used in food production today. Over the last 30 years a wide range of sugar substitutes have been developed and marketed. The replacement of sugars in foods has given us a new perspective on healthy food, and claims such as ‘sugar-free’ and ‘no sugar added’ are increasingly being exploited by food manufacturers. The use of ingredients to improve the nutritional status of a food product is one of the major driving forces for new product development, and sugar replacement us still a developing area. This book provides a unique reference for food scientists and technologists with information on sugar replacement options to produce foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits including calorie reduction, dental health benefits, digestive health benefits and improvements in long-term disease risk through strategies such as dietary glycaemic control. This second edition of Sweet eners and Sugar Alternatives in Food Technology continues in the tradition of the bestselling first edition, with many of the authors returning to contribute the very latest updates in their area of expertise. New chapters on isomaltulose, trehalose and developments in sweeteners have been added, to reflect the changes in the use of understanding of sweeteners. References and legislation have been fully updated, making this new edition the most relevant available guide to this constantly evolving subject. Indulgence in sweet foods and drinks is a human weakness and both are consumed far beyond their value in relieving hunger and thirst. Sucrose – the most widely consumed sweetener in the world – has been criticized for many years for its contribution to obesity, dental caries and other diseases. While glucose and fructose syrups are widely used to replace sucrose in food, many of the problems associated with ‘sugar’ consumption remain. Sweeteners and Sugar Alternatives in Food Technology is the leading book on this subject, offering a comprehensive overview of the many sweeteners and sugar alternatives used in food production today. Over the last 30 years a wide range of sugar substitutes have been developed and marketed. The replacement of sugars in foods has given us a new perspective on healthy food, and claims such as ‘sugar-free’ and ‘no sugar added’ are increasingly being exploited by food manufacturers. The use of ingredients to improve the nutritional status of a food product is