THE SCIENCE OF SWEETNESS: Structure, Function, and Health Implications of Sugars and Sweeteners

Unlock the molecular secrets behind one of the most powerful forces in food science—sweetness. The Science of Sweetness is a definitive guide to the chemistry, function, and health implications of sugars and sweeteners, from table sugar to cutting-edge rare sugars and natural alternatives. This comprehensive resource bridges academic rigor with practical relevance, making it ideal for food science students, nutrition professionals, and product developers. Explore the biochemical structure of sweeteners, the sensory science of taste, metabolic pathways, food formulation challenges, and public health debates on sugar reduction. With insights grounded in peer-reviewed research and global regulatory standards, this book is essential for anyone designing, evaluating, or consuming the future of sweet taste.