After 30 years of working only with sugar and corn syrup to make candy and chocolate items, I had to face the needs of people needing light and diabetic products because the market is more serious than ever.
This book, though sometimes repeat the functional properties of some ingredients like polyols from one chapter to another, turned out to be exactly what I needed in terms of a very good and quick guide featuring manufacturing methods, physiological properties, chemistry and uses of the most important alternatives to sugar, even providing formulas in some instances.I also use it as a reference book for my College "Food Chemistry-Confectionery technology" class.