| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and 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. |
| Acidulants |
| |
When
the pH of the system needs to be controlled, ADM Lactic
Acid is our first choice, due to its
compatibility with dairy systems and flavours.
Glucono delta lactone (GDL) can
also be useful
in lowering pH without contributing excessive tartness. |
| Bulking
agents |
Used where a product with
reduced sweetness and cost is required.
 Also
see our information on bulking agents |
ADM Maltodextrin 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.
CJ
Corp Polydextrose is a bland bulking
agent with virtually no sweetness, and reduced calorific
content. |
| Caramelised
sugars |
| The FKO caramelised sugars provide
varying degrees of caramel colour and 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 colour and flavour.
The Felix Koch Offenbach (FKO) range also allows manufacturers
to remove any traditional caramelisation step from manufacturing,
improving efficiency and consistency of final product. |
| Cocoa
Powders and Cocoa Products |
| While there are several cocoa
and chocolate flavours, nothing matches the flavour of a
good cocoa powder. |
Typical
cocoa powders include:
· ADM De Zaan 250-DP-11
“A mildly alkalised cocoa with good
colour and flavour”
· ADM De Zaan D-11-S
“A European-style cocoa with rich flavour,
dark brown in appearance”
Important quality attributes also include nib and
shell content, and microbial levels, both of which are very
low in ADM cocoas.
HWL has several cocoa grades available.
Please contact us for more information. |
| Colours |
| |
HWL offers a full range
of natural and artificial colours for
dessert products from Cathay Industries, DD
Williamson and Phytone.
Generally, artificial colours are more stable and cost
effective. |
| Emulsifiers |
| |
Where additional emulsification
is required, Palsgaard 0069 can
provide emulsion stability.
Palsgaard 0069 is a dispersible
mono-di glyceride, well
suited to dairy systems. |
| Flavours |
| |
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. |
| Gums
and hydrocolloids |
| |
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.
 Click
here for a flans and custards dry mix recipe  |
| 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. |
 |
|
