| Disodium
phosphate,
Sodium hexametaphosphate |
Acidity
regulators, buffering agents |
Small amounts of disodium
phosphate or sodium hexametaphosphate may
buffer the pH and sequester excess amounts of calcium
ions to give good texture and shelf life. |
| Glucono
delta lactone (GDL) |
Acidulants |
Glucono delta lactone (GDL) can
also be useful in lowering pH without contributing
excessive tartness. |
| Lactic Acid |
|
When the pH of the system
needs to be controlled, Lactic Acid is
our first choice, due to its compatibility with dairy
systems and flavours. |
| Maltodextrin |
Bulking agents
Used where a product with reduced sweetness and cost
is required. |
Maltodextrin from ADM can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. The use of a small
amount of maltodextrin can improve
mouthfeel and “bulk” without adding significantly
to sweetness. |
| Polydextrose |
|
Polydextrose from CJ is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Caramelised
Sugars |
Aromatic,
Flavour |
Caramelised
sugars from Felix
Koch Offenbach (FKO) provide
varying degrees of caramel flavour, from
mild caramel, right
through to the dark bitter 75/760-02
The Felix
Koch Offenbach (FKO) Caramelised Sugar range
is a cost effective and consistent ingredient that
gives excellent caramel flavour.
The Felix Koch Offenbach (FKO) Caramelised
Sugar range
also allows manufacturers to remove any traditional caramelisation step from
manufacturing, improving efficiency and consistency of final product. |
| Cocoa
Powder |
Colour,
Flavour |
While
there are several cocoa and chocolate flavours, nothing
matches the flavour of a good cocoa powder.
Typical De Zaan™ cocoa
powders from ADM include:
 De
Zaan™ 250-DP-11
“A mildly alkalised cocoa with good colour and
flavour”
De
Zaan™ D-11-S
“A European-style cocoa with rich
flavour, dark brown in appearance”
Important quality attributes include nib content, shell content and microbial
levels, each of which are very low in De
Zaan™ cocoas.
 Hawkins
Watts New Zealand has several cocoa grades available. Please contact
us for more information. |
| 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. |
| Mono-di glycerides |
Emulsifier |
Where additional emulsification
is required, Palsgaard emulsifiers can
provide emulsion stability. Palsgaard dispersible
mono-di glycerides are well
suited to dairy systems. |
| Flavours |
Flavour |
Symrise has
vast expertise in flavour requirements for dessert
and dairy products. Symrise is particularly
strong in the “Brown” flavours, including caramel, coffee, chocolate and vanilla. |
| Carrageenan |
Gum,
hydrocolloid, thickener, stabiliser |
FMC BioPolymer has a range of Lactogel
carrageenan systems specifically for
use in hot or cold filled dairy desserts. The
main advantages of using Lactogel systems
are a creamy mouthfeel, low dosage and low process
viscosity. |
| Antifoam |
Processing
aid |
Foaming
can be a major issue in dairy based systems. 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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