Hawkins Watts New Zealand

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Applications - Confectionery > Bars
- For savoury and snack bars see Bakery & Snacks

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 FMC BioPolymer, 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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Using Our Ingredients:

For more information on the use of our ingredients in bars, and other confectionery applications, from our Technical Toolbox:

Lecithin in Confectionery (ADM) (pdf)

FMC BioPolymer Products Selection Grid — Confectionery & Fruit Snack Applications (pdf)

Standard pectin jellies recipe (pdf)
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43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

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