| Sodium
Citrate |
Acidity
regulator and buffering agent |
In highly
acidic systems, or where there are large amounts
of soluble calcium ions present, buffering agents
such as Sodium Citrate can
sequester the free calcium and assist with more consistent
bake-stability. |
| Citric
Acid |
Acidulants
Used to lower pH to the optimum range for stabilisers
such as pectins.
Also used to balance the perception of acid and sweetness, especially in fruit
products. |
Citric
Acid is a natural acidulant that gives a
pleasant acid note. |
| Tartaric Acid |
|
Tartaric Acid from Australian
Tartaric Products is
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 |
Ascorbic
acid can often provide colour-stability
in fruit fillings. |
| Essential
Oils |
Aromatics,
flavour enhancers |
Lionel
Hitchen Essential Oils offers a comprehensive
range of herb and spice-based essential
oils.
Amedeo Giovanni offers
a full range of citrus essential oils,
including orange, lemon and lime. |
| Oleoresins |
|
Oleoresins from Lionel
Hitchen Essential Oils include cinnamon,
clove, ginger and nutmeg. |
| Maltodextrin |
Bulking
agents
Used where a non-standard jam is made,
often with lower calorific content. |
Maltodextrin from ADM can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. |
| Polydextrose |
|
Polydextrose from CJ is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Natural
Colours, Artificial
Colours |
Colour
Additional
colour may be required to improve the visual impact,
and to provide contrast between filling and pastry. |
Hawkins
Watts New Zealand offers a comprehensive range of natural
and artificial colours for use in all bakery
filling applications.
Our suppliers, Cathay
Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Citrus Fibre |
Fibre
Fibres can provide mouthfeel and enhance bake-stability,
while also contributing to the nutritional makeup of
the final product. |
AQ Plus Citrus Fibre from Herbafood has
high water absorbance and increases filling viscosity.
Bake trials also indicate an improvement in bake-stability. |
| Flavours |
Flavour |
Symrise offers
an extensive range of fruit flavours,
along with an assortment of butter and cream
flavours, plus Enzyme
Modified Dairy Flavours.
If
you require further details of offerings from our flavour
library please contact us. |
| Alginate |
Gums,
hydrocolloids, thickeners, stabilisers
Temperature-tolerant
hydrocolloids can provide extra viscosity to assist
with filling and bake-stability. |
Protanal
Alginate from FMC
BioPolymer provides outstanding bake-stability
in fruit fillings, and at the same time gives a
very pulpy, shiny, rich-in-fruit appearance. |
| Carrageenan |
|
FMC
BioPolymer has a range of Gelcarin
Carrageenans that are designed for
use in dry mix and non-bake-stable fruit fillings. |
| Microcrystalline
Celullose (MCC) |
|
Novagel
Microcrystalline Celullose (MCC) from FMC
BioPolymer provides excellent bake-stability
and freeze / thaw-stability. This is particularly
suited to the stabilisation of bake-stable fruit
fillings and bakery cream fillings.
Novagel MCC from FMC
BioPolymer is shear-thinning and remains
insoluble: unlike soluble hydrocolloids it only slightly
increases viscosity. Therefore, it is possible to
obtain very good bake-stable properties in ready-to-use
bakery creams, while maintaining a very low process
viscosity.
In fruit fillings, Novagel Colloidal MCC provides a creamy mouthfeel,
with a short texture and a clean flavour release. |
| Pectin |
|
Classic
AB901 pectin from Herbstreith & Fox,
used in conjunction with calcium, produces bake-stable
fruit fillings. Pectins are better suited to acidic
food systems
Please contact
us for more information on the full range of bake-stable pectins |
| Xanthan |
|
Xanthan can
be used to reduce fruit flotation in jams, without
interfering with the pectin set. |
| Fructose |
Sweeteners |
Cornsweet Fructose from ADM 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 to 1.6 times the sweetness
of sucrose. ADM Cornsweet Fructose also
has a low glycaemic index and will help reduce the
water activity of products. |
| 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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