| Citric Acid |
Acidulants |
Citric Acid
Monohydrate is
a general-purpose acidulant with a tart flavour
profile. |
| 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. |
| Ascorbic
Acid |
Antioxidant |
In
some cases, the presence of a small amount of ascorbic
acid may reduce the rate of oxidation and
discolouration. |
| Polydextrose |
Bulking agent |
Polydextrose from CJ
is used to replace sugar solids
in low calorie or no sugar/sugar-reduced formulations,
in conjunction with either artificial sweeteners
or sugar. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins Watts New Zealand
offers a comprehensive range of natural and
artificial colours for use in dessert applications.
Generally, artificial colours are more stable and
cost effective.
Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Flavours |
Flavour |
Symrise is
well placed to offer the complete flavour solution
to all water-based dessert systems.
At Hawkins Watts New Zealand we have a comprehensive library of Symrise flavours
including several different types of the same fruit variety. |
| Alginates |
Gums,
hydrocolloids, thickeners, stabilisers |
FMC BioPolymer has
created a unique cold-set Protanal alginate system
for water based jellies, that eliminates the
need to make up with hot water, or to heat the
solution. |
| Carrageenan |
|
FMC
BioPolymer has developed a large
range of Gelcarin carrageenan products
specifically for use in water-based jellies.
Clients can select a product based on optical
clarity and texture. Carrageenan based water-based
jellies must be heated and cooled to achieve
gelation. |
| Gelatine |
|
Rousselot also
offers a range of high quality gelatines suitable
for water-based dessert applications. |
| Potassium
sorbate |
Preservatives
Preservatives are generally only required where the
dessert is not consumed promptly after manufacture. |
Potassium sorbate will prevent yeast
and mould growth up to a pH of 5.5 to 6.5. The pH of
the system may need to be controlled to ensure full
functionality of the sorbate. |
| Sodium benzoate |
|
Sodium benzoate also
has similar effect on yeast and mould growth, but
needs to be used in a product where the pH is below
4, and may not be as well suited as potassium sorbate. |
| Antifoam |
Processing
aid |
Antifoams can
prevent unsightly aeration of food products and improve
production efficiency. Our range of antifoams includes
a choice of silicon-based and non-silicon-based products. |
| Fructose |
Sweeteners |
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 is very soluble. |
| 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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