| Sodium Citrate |
Acidity
regulator, buffering agent |
In highly acidic systems
such as berry juice concentrates, the addition of
buffering salts, such as Sodium Citrate (usually
as a 20% solution), can improve the acidity profile. |
| Citric Acid |
Acidulants
The addition of a small amount of acid with sweeteners
can enhance flavour perception. |
Citric
Acid is a natural acidulant that
gives a pleasant acid note. |
| Tartaric Acid |
|
Tartaric Acid from Australian
Tartaric Products is a natural acidulant,
but with a slightly more acidic profile than
citric acid.
 Other
less commonly used acidulants are summarised in
the Acidulants section. |
| Ascorbic
Acid |
Antioxidant |
The
most commonly used antioxidant is ascorbic
acid. |
| Sodium
Erythorbate |
|
Alternatively, sodium
erythorbate (sodium isoascorbate) can
be added to reduce oxidative changes in the final
product. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts New Zealand offers a comprehensive range of natural
and artificial colours for use in all beverage
applications.
Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the colour spectrum.
Phytone, in particular,
excels in producing grape skin extracts and other natural colours that
are stable in fruit juices and other beverages. |
| Flavours |
Flavour |
Sweet,
juicy, fresh, the pleasure of great flavour can
often be lost during production methods. Choose
one of the authentic true-to-fruit Symrise flavours
to put back what has been lost, or to enhance the
flavour. |
| Propylene Glycol
Alginate (PGA) |
Gums, hydrocolloids,
thickeners, stabilisers |
Propylene Glycol
Alginate from FMC BioPolymer is
used in many fruit drink beverage emulsions to
help form fine oil droplets and make them stable
so that they won't separate out during storage. PGA also
has the advantage of being cold soluble. |
| Pectin |
|
Instant CJ204 from Herbstreith
and Fox is an agglomerated
pectin which provides extra mouthfeel
and improved flavour release to beverages. |
| Xanthan Gum |
|
Xanthan Gum is
commonly used to provide viscosity in fruit drinks
and nectars due to its high stability to acid, temperature
and enzymes. |
| Calcium
Carbonate,
Calcium Citrate |
Minerals |
Many
manufacturers choose to add additional minerals
to fruit drinks. Typically these include calcium in a number of formats, but other minerals can
also be added.
See
our minerals selection
Jost
Chemicals has developed unique new
technology for manufacturing ultra-pure calcium salts with
very low levels of aluminium, lead, manganese,
iron and other vagrant metals. Jost also
has a comprehensive range of purity salts including
ascorbates, carbonates, citrates, fumarates, gluconates,
lactates, malates, nitrates, phosphates, succinates
and sulphates.
Kirsch Pharma also
supplies Hawkins Watts New Zealand with a comprehensive
range of high quality inorganic mineral
salts for use in beverage fortification. |
| Citrus
Fibre |
Nutraceuticals |
Herbafood
Ingredients,
a division of Herbstreith & Fox,
has a range of apple and citrus-derived fibres,
including Herbacel AQ Plus Citrus Fibre. These
fibres have very high water-holding capacity and
have shown to sequester heavy metals, as well as
promoting good intestinal health.
Herbacel AQ Plus Citrus Fibre gives an appealing pulpy texture in juices
and nectars. |
| Resistant
maltodextrin |
|
Fibresol-2 from Matsutani is
a unique, low-viscosity fibre that is highly soluble,
yet contributes very little to taste or texture.
This resistant maltodextrin will
readily disperse and dissolve in water to form
clear transparent solutions. It is very stable,
yet contributes significantly to the analytical
fibre content of products. |
| Spirulina |
|
Hawaiian
Spirulina, from Cyanotech is
a micro-algae that is high in all-vegetable protein,
rich in beta carotene, iron, vitamin B-12 and
the rare, essential fatty acid, GLA. It offers
a striking profile of vitamins, minerals and
phytonutrients.
Spirulina beta carotene is ten times more concentrated than carrots. Spirulina also
has the broad range of amino acids, along with iron. Spirulina contains
the essential fatty acid Gamma-linolenic acid (GLA), which is an essential component
of breast milk. |
| Potassium Sorbate |
Preservatives |
Potassium sorbate will
prevent yeast and mould growth up to a pH of 5-6. |
| Sodium Benzoate |
|
Sodium Benzoate has
a similar effect on yeast and mould growth, but needs
to be used in a product pH below 4, so is well suited
to acidic juice applications.
Care should be taken to ensure legal requirements are met, and that flavour profiles
are not adversely changed. |
| Acesulphame
K |
Sweeteners |
Acesulphame
K is a high Intensity sweetener |
| Fructose |
|
Cornsweet
Fructose from ADM is
a crystalline sweetener with 1.2 to 1.6 times the sweetness
of sucrose. ADM Cornsweet Fructose can
be used in products where sweetness profile and glucose
content need to be controlled.
ADM Cornsweet Fructose also has
a low glycaemic index and can enhance the flavour
profile in some drinks. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. It is an excellent sweetener for application in fruit juices which
are aiming for natural branding. |
| Sucralose |
|
Sucralose is
a high Intensity sweetener. |
| Sweetness enhancer |
|
SymLife® Sweet from Symrise is
a flavouring which enhances sweetness, while allowing sucrose levels to be reduced
by as much as 30%. SymLife® Sweet works well in combination
with artificial sweeteners to help round out the aftertaste. |
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|
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