This text gathers together current information, which is scattered over a wide variety of sources, and provides an insight into recent research on sugar and its applications. Sugar, the colloquial name for sucrose or cane sugar, is a major world commodity. Despite substantial competition from alternative sweeteners, over 100 million tons of sugar have been produced and consumed worldwide annually in recent years. The physical and chemical properties of sugar are considered vital in adding bulk and taste to certain foods, and since over-consumption of fats is now considered a more serious health hazard than over-consumption of carbohydrates, food manufacturers often find it convenient to replace fats with sugars in many foods. Economic, chemical, physical, engineering, technological and analytical aspects of the subject are covered. This is a volume for researchers, producers and users of sucrose and those involved with work on sweeteners in general, and should be of interest to food scientists and technologists in the academic/industrial sectors.
`...assembles a wealth of information in the form of tables on every conceivable physical property... The Editors have succeeded in their aim of producing a comprehensive book on sucrose for researchers. it is successful as a reference book.'
Food Technology in New Zealand
`It is directed at researchers, producers and users of sucrose and also provides a useful source of background material for students.'
Food Science and Technology Abstracts
`This book provides an up-to-date overview of the economic, chemical, physical, analytical and engineering aspects of the subject, gathering together information which would otherwise be scatterd over a wide variety of sources.'
Food Industry News
`...a valuable resource, providing an overview of the properties and applications of sucrose. The strengths of the book are its compilation of diverse information following the review of existing literature, and extensive documentation...an excellent reference book for food scientists and technologists.'
Trends in Food Science and Technology