| 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. |
| Essential
Oils |
Aromatics,
flavour enhancers |
Lionel
Hitchen Essential Oils offers a comprehensive
range of Essential Oils with applications
in confectionery, including peppermint oils, spearmint
and aniseed.
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 include 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. |
| 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.
Ultralec P from ADM is a powdered
lecithin and is easier to handle than liquid
lecithin. |
| 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.
Symrise also offers a vanilla
flavour replacer. |
| 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 CNI |
| Pectin |
|
Confectionery
pectins from H&F,such
as Classic
AS507.
Please contact
us for more information. |
| Toffee
pieces,
nougat pieces |
Inclusions |
We have a comprehensive
range of inclusions from Felix
Koch Offenbach GmbH (FKO) Germany, including toffee and nougat
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. |
| Citrus
Fibre |
Nutraceuticals
The healthy connotations of acidified dairy products mean that they provide an
excellent opportunity for the inclusion of 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. |
| Plant
sterols |
|
Plant
sterols have a similar structure to
cholesterol; when absorbed by the body, they
will help block the amount of cholesterol absorbed,
ultimately lowering the blood cholesterol levels.
Cardio-Aid plant sterols from ADM are
based on soy sterols, combined with soy protein and lecithin to produce a water-dispersible
sterol ingredient. |
| 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. |
| 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. |
| 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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