| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
| Used to lower pH and to balance
the perception of acid and sweetness. |
ADM Lactic
Acid is a natural acidulant that gives a pleasant
acid note, and can be used to reduce the pH of the system
and allow sorbates to have effective preservative action,
without adversely affecting the overall flavour.
 Other
less commonly used acidulants are summarised
in the Acidulants section.
|
| Aromatics |
| |
We
have found Maltol to be exceptionally good at rounding
out chocolate flavours and masking some bitterness. Typical
dose rates are as low as 100 ppm. |
| Bulking
agents |
Used where products with reduced
calorific content are required.
Also
check out our information on Bulking
Agents |
ADM Maltodextrin can
be added as a nutritive bulking agent, with reduced sweetness
in the final product.
CJ
Corp Polydextrose is a bland bulking agent with
virtually no sweetness, and reduced calorific content. |
| Caramelised
sugars |
| FKO caramelised sugars provide
varying degrees of caramel colour and flavour, from mild
caramel, right through to the dark bitter 75/760-02. |
HWL offers a comprehensive range
of natural and artificial colours for use
in all food and beverage applications. Our suppliers, Cathay Industries, DD Williamson and Phytone,
cover the colour spectrum. |
| Cocoa
Powders and cocoa products |
The ADM De Zaan range of cocoa
powder and cocoa liquors has been developed to provide the
best flavour and colour, without sacrificing quality.
The ADM
De Zaan range of cocoa products extends from natural cocoa
powder through to highly alkalised, rich cocoa powders.
 |
Depending on the origin,
degree of alkalisation and fat content, the ADM Cocoa
Powder range provides a variety of colour and flavour
options to choose from.
ADM Cocoa Liquor can
be used to provide authentic chocolate flavour and mouthfeel
to sauces.
HWL has many more
products available. Click
here for more information or contact
us. |
| Colours |
| Additional colour may be required
to improve the visual impact, and to provide contrast between
filling and pastry. |
HWL offers a comprehensive range
of natural and artificial colours for use
in all food and beverage applications. Our suppliers, Cathay Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Emulsifiers |
| Where additional fat such as
cocoa butter is added to improve creaminess and mouthfeel,
the addition of an emulsifier can improve product stability . |
ADM Lecithins such
as Ultralec
P powdered lecithin or Yelkin TS liquid
lecithin can
be added to improve emulsification.
Palsgaard 0069 is
a multi-purpose emulsifier which can improve emulsion
stability at low dose rates. |
| Flavours |
| |
Symrise offers
an extensive range of butter and cream
flavours.
Our range of ‘brown flavours’ can be used in
combination with our caramelised sugars. They have great
synergies, enriching base and top notes for a well-rounded
caramel or chocolate flavour.
If
you require further details please contact
us. |
| Preservatives |
|
Potassium
sorbate is often used to prevent yeast and mould growth.
Potassium sorbate loses effectiveness if the pH is greater
than 6.5, and has a optimum pH of around 5.5. Please note
that the pH of the system may need to be adjusted to ensure
that the preservative works effectively. |
| Stabilisers
to provide viscosity |
| Often
the richness of a sauce is linked to its viscosity and mouthfeel.
The addition of small amounts of stabilisers can provide
the right mouthfeel, while also enhancing cling and flow.
|
ADM Xanthan provides
high viscosity and is very pseudo-plastic, thereby giving
excellent stabilisation
of fruit pieces.
FMC BioPolymer Protanal
Alginate provides
good viscosity with a short texture. Alginate can be made
to form thermally-stable gel networks in the presence of
calcium.
Guar Gum provides high viscosity for low – medium
solids fruit prep's.
Locust Bean Gum provides good viscosity
and appearance in the finished prep'.
FMC BioPolymer Novagel
Microcrystalline Cellulose is used to prepare low-fat
chocolate sauces and caramels, as well as to provide bake-stability.
The microcrystals
of cellulose are an excellent fat mimetic. |
| Sweeteners |
| Provide sweetness and enhance
flavours. |
ADM Cornsweet
Fructose is a crystalline sweetener with 1.2
to 1.6 times the sweetness of sucrose. ADM Cornsweet
Fructose can also be used for enhancing chocolate
flavours, especially when artificial sweeteners are used. |
 |
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