This subject is one of the most important in food technology today. As people become more health conscious and willing to pay premium prices for the percieved benefit of low-calorie foods, the food industry has responded by devoting substantial resources to the research and development of these products. This practical book offers an authoritative and comprehensive review of the existing low-calorie food technology, and that which is near to providing products for the market. Associated aspects also covered include regulatory considerations, nutrition and physiology. The editor has himself patented a sweetener and he leads an international team of authors. Written primarily for food technologists, production managers and new-product-development staff in the food and ingredient industries, the book is also a reference source for those working and studying in academic and research institutions.