| Essential Oils |
Aromatics, Flavour
enhancers |
Lionel
Hitchen Essential Oils offers a comprehensive
range of Essential Oils with applications
in chocolate, including peppermint oils, spearmint,
aniseed and chilli.
Amedeo Giovanni offers
a full range of citrus
essential oils, including orange, lemon
and lime. |
| Maltol |
|
Maltol can
be used to mask bitterness and to enhance chocolate
flavours. |
| Oleoresins |
|
Oleoresins from Lionel
Hitchen Essential Oils can be used to enhance
the flavour of chocolate products, such as
cinnamon, clove, ginger and nutmeg. |
| 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. High intensity sweeteners
are also usually required to provide sufficient sweetness. |
| 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.
For compound applications we recommend De Zaan™ alkalised cocoa
powders such as:
 De
Zaan™ 250-DP-11
“A mildly alkalised cocoa with good colour and flavour”
De
Zaan™ 354-DP-11
“A rich European-style cocoa with rich flavour,
dark brown in appearance”
 To
make sure you are using the correct cocoa powder, please contact
us. |
| Cocoa Liquor |
|
De Zaan™ Cocoa
Liquor from ADM offers
exceptional flavour to chocolate products. With
material sourced from either the Singapore manufacturing
site or from Ivory Coast, ADM can provide the right
flavour and colour for the right application.
De Zaan™ is also one of the
largest suppliers of cocoa butter, available in 25
kilogram packs. |
| Natural
Colours, Artificial
Colours |
Colour |
We have available a wide
range of oil soluble colours for
compound applications.
Please contact
us for more information. |
| Lecithin |
Emulsifiers
Emulsifiers can play a valuable role in controlling
chocolate viscosity and flow properties. |
Liquid Lecithins such
as Yelkin TS and Yelkin
Gold from ADM can
reduce chocolate and compound viscosity. |
| Polyglycerol esters |
|
PGPR (polyglycerol
polyricinoleate), such as Palsgaard 4150 from Palsgaard,
can reduce liquid chocolate yield value and reduce
chocolate enrobing costs. |
| Sorbitan tri stearate |
|
Palsgaard STS can reduce fat bloom
in chocolate compound products.
Please contact
us for more information. |
| Flavours |
Flavour |
Hawkins Watts New Zealand
offers an extensive range of flavours from Symrise suitable
for use in chocolate and compound products.
These flavours are either oil soluble or oil dispersible and
include a wide array of fruit flavours and “brown” flavours
(vanilla, caramel, coffee, chocolate), as well as alcohol, butter and cream
flavours.
Symrise also offers a vanilla flavour replacer. |
| Toffee
pieces, nougat
pieces |
Inclusions |
We have a range of inclusions
from Felix Koch
Offenbach (FKO), including nougat and toffee
pieces.
Through our partnership with Felix Koch Offenbach we have access to a range of premium quality inclusions. Most of these are made to order by our supplier in Germany, so minimum order volumes apply. |
| 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 has been used in chocolate
products in Europe, either in combination with
bulking agents
such as polydextrose, or solus. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. |
| 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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