| Citric Acid |
Acidulants
Acidulants are used to balance the perception of
acid and sweetness, especially in fruit products.
They are also used to lower pH to the optimum pH
range of stabilisers such as pectins. |
Citric acid is
a natural acidulant that gives a pleasant acid note. Citric
acid anhydrous is commonly used when added
as a solution. For coatings for confectionery products,
we recommend Citric Acid Monohydrate. |
| Tartaric
Acid |
|
Tartaric acid from Australian Tartaric Products is also a natural acidulant,
but
with
a
slightly
more
acidic profile than citric acid.
 Other
less commonly used acidulants are summarised in the Acidulants section. |
| Caramelised
Sugars |
Aromatic,
Flavour enhancer |
Caramelised Sugars from
Felix Koch Offenbach
(FKO) can replace caramel syrups, and
enhance caramel, coffee and nut flavours
in bars. |
| Maltodextrin |
Bulking agents
In sugar-free and sugar-modified products, bulking agents can play a valuable
role in changing the sugar and calorific profile of the confectionery product. |
A Maltodextrin from ADM can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. ADM Clintose
CR10 maltodextrin is the best product to
provide maximum bulking with minimum sweetness carryover. |
| Polydextrose |
|
Polydextrose from CJ
is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Cocoa Powder |
Colour, Flavour |
The De
Zaan™ range
of cocoa powders from ADM has
been developed to provide the best flavour and colour
without sacrificing quality. The De Zaan™ range
extends from natural cocoa powder through to highly
alkalised, rich cocoa powders.
Depending on the origin, degree of alkalisation and fat content, a De
Zaan™ Cocoa Powder can provide the right flavour and colour for
the right application.
Typical cocoa powders include:
 De
Zaan™ 250-DP-11
“A mildly alkalised cocoa with good colour and flavour”
De
Zaan™ D-11-S
“ A rich European-style cocoa with rich flavour, dark brown in appearance”
Generally, the higher the degree of alkalisation of the cocoa powder, the more
dispersible it becomes.
To
make sure you are using the correct cocoa powder, please contact
us. |
| Cocoa Liquor |
|
De Zaan™ Cocoa Liquor can also be added to bar
and confectionery products. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins Watts New Zealand
offers a comprehensive range of natural and
artificial colours for use in confectionery
applications.
Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Lecithin |
Emulsifier |
Yelkin TS liquid lecithin from ADM is
frequently used to give some emulsification,
reduce stickiness and give release from trays
and processing equipment. |
| Resistant maltodextrin |
Fibre |
Fibresol-2 from
Matsutani is a unique, low viscosity fibre which
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, and is very stable, yet contributes
significantly to the analytical fibre content of
products.
In addition Fibresol-2 helps promote healthy gut bacteria and
good intestinal and overall health. |
| Flavours |
Flavour |
Hawkins Watts New Zealand
offers an extensive range of flavours from Symrise.
These include a wide array of fruit flavours and “brown” flavours
(vanilla, caramel, coffee, chocolate), as
well as alcohol, butter and cream
flavours. |
| Alginates |
Gums, hydrocolloids,
thickeners, stabilisers
Hydrocolloids suitable for use in high solids systems |
Alginates from FMC
BioPolymer |
| Gelatine |
|
Gelatine from Rousselot |
| Gum
Acacia |
|
Gum Acacia (Gum
arabic) from Nexira Food |
| Pectin |
|
Confectionery
pectins from H&F.
Please contact
us for more information. |
| Dextrose |
Sweeteners |
Dextrose
monohydrate is a coarse powdered sweetener
with less sweetness than sucrose, but it has
a low glycaemic index and is suitable for use
where rapid absorption is required. |
| 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 will help reduce the water
activity of products. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. |
| 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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