| Lactic
Acid |
Acidulant
Used to lower pH and to balance the
perception of acid and sweetness. |
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. |
| Maltol |
Aromatics,
flavour enhancers |
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. |
| Caramelised
Sugars |
|
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. |
| Oleoresins |
|
Cocoa Oleoresins to
enhance rich cocoa notes in chocolate sauces. |
| Maltodextrin |
Bulking
Agents
Used where products with
reduced calorific content are required. |
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. |
| Cocoa
Liquor |
Colour, Flavour |
The De
Zaan™ range of cocoa
liquors from ADM has
been developed to provide the best flavour and
colour, without sacrificing quality.
De Zaan™ Cocoa Liquor can
be used to provide authentic chocolate flavour and
mouthfeel to sauces. |
| Cocoa
Powder |
|
The De Zaan™ range of cocoa powders extends from natural
cocoa
powder through
to highly alkalised, rich cocoa powders.
Depending on the origin, degree of alkalisation and fat content, the De
Zaan™ Cocoa
Powder range provides a variety of colour and flavour options
to choose from.
Hawkins
Watts New Zealand has many more cocoa products available. Click
here for more information or contact
us. |
| Natural
Colours, Artificial
Colours |
Colour
Additional
colour may be required to improve the visual impact,
and to provide
contrast between sauce and baked or dessert product. |
Hawkins
Watts New Zealand offers a comprehensive range of natural
and artificial colours for use in all sauce
applications.
Our suppliers, Cathay
Industries, DD
Williamson and Phytone,
cover the colour spectrum. |
| Lecithin |
Emulsifiers
Where additional fat such
as cocoa butter is added to improve creaminess and
mouthfeel, the addition of an emulsifier can improve
product stability. |
Lecithins such
as Ultralec P powdered lecithin or Yelkin
TS liquid lecithin from ADM can
be added to improve emulsification. |
| Mono and Diglycerides |
|
Palsgaard 0069 is
a multi-purpose emulsifier which can improve emulsion
stability at low dose rates. |
| Flavours |
Flavour |
Symrise offers
an extensive range of butter and cream
flavours, plus Enzyme
Modified Dairy 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. |
| Alginate |
Gums, hydrocolloids,
thickeners, stabilisers
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. |
Protanal Alginate from FMC
BioPolymer provides good viscosity
with a short texture. Alginate can be made to form
thermally-stable gel networks in the presence of
calcium. |
| Guar Gum |
|
Guar Gum provides
high viscosity for low – medium solids fruit
prep's. |
| Locust Bean Gum
(LBG) |
|
Locust Bean Gum provides
good viscosity and appearance in the finished preparation. |
| Microcrystalline
Cellulose (MCC) |
|
Novagel Microcrystalline
Cellulose from FMC
BioPolymer 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. |
| Pectin
/ Citrus Fibre blends |
|
The Herbagel range
from Herbafoods combines
the bake stability of pectin with the water binding
capability of Herbacel Citrus Fibre to produce a unique
caramel and chocolate sauce stabiliser.
Please contact us for more information. |
| Xanthan |
|
Xanthan provides
high viscosity and is very pseudo-plastic, thereby
giving excellent stabilisation of fruit pieces.
|
| Potassium sorbate |
Preservative |
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. |
| Fructose |
Sweetener |
Hawkins Watts New Zealand
offers a range of sweeteners, including Cornsweet
Fructose from ADM, 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 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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