| Ingredient Functionality |
Ingredient and Benefits |
| Aromatics |
 |
HWL offers a wide of aromatics,
including Vanillin and Ethyl Vanillin.
HWL Maltol can also be used to mask bitterness and
to enhance chocolate flavours. |
| 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. |
An ADM Maltodextrin can
be added as a nutritive bulking agent, with reduced sweetness
in the final product. We recommend ADM DE10 Maltodextrin.
CJ
Corp Polydextrose 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
Powders and Cocoa Products |
The ADM De Zaan range of cocoa
powder and cocoa liquors has been developed to provide the
best flavour and colour, without sacrificing quality.
The ADM De Zaan range of Cocoa extends from natural cocoa powder
through to highly alkalised, rich cocoa powders.
 Click
here for more information or contact
us.
 |
ADM Cocoa
Liquor 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.
ADM is also one of the largest
suppliers of cocoa butter, available in 25 kg packs.
For compound applications we
recommend ADM mildly alkalised cocoa powders
such as:
· ADM De Zaan 250DP11
“A mildly alkalised cocoa with good
colour and flavour”
· ADM De Zaan 354DP11
“A rich European-style cocoa with rich
flavour, dark brown in appearance”
HWL has many more products available.
Please
contact us for further information. |
| Colours |
| |
We have available a wide range
of oil soluble colours for compound applications.
Please
contact us for more information. |
| Emulsifiers |
Emulsifiers can play a valuable
role in controlling chocolate viscosity and flow properties.
 |
ADM Liquid
Lecithins such as Yelkin TS and Yelkin
Gold can reduce chocolate and compound viscosity.
Palsgaard PGPRs,
such as Palsgaard 4125,
can reduce liquid chocolate yield value and
reduce chocolate enrobing costs.
Palsgaard STS can reduce
fat bloom in chocolate compound products.
Please
contact us for more information. |
| Flavours |
| |
HWL
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. |
| Inclusions |
| |
We have a range of inclusions from Felix Koch Offenbach GmbH (FKO), including nougat, fudge and candy
pieces. |
| Nutraceuticals |
| |
Recent research has highlighted
the nutraceutical properties of cocoa products.
Additional ingredients can also be added to chocolate to
provide healthy benefits, including lutein, plant
extracts and ingredients such as spirulina. |
| Sweeteners |
| HWL offers a range of sweeteners
including ADM Cornsweet Fructose, which can be used in products
where sweetness profile and glucose content need to be controlled. |
ADM Cornsweet
Fructose is a crystalline sweetener with 1.2 – 1.6
times the sweetness of sucrose. 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.
High Intensity sweeteners, such
as sucralose and acesulphame K, are
also available. |
