Sucrose: Properties and Applications

This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.

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.