Hawkins Watts New Zealand

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: Bake-stable Fruit Fillings
: Bakery Toppings
: Caramel & Chocolate Sauces
: Fruit Prep's & Ripples
: Jams & Marmalades
: Low Solids Spreads
: Margarines
: Restructured Fruit & Vege's
: Tomato based Sauces
Applications - Spreads, sauces & fruits > Fruit Prep's & Ripples
Mixing fruit with ice cream or yoghurt provides consumers with an appetising combination.

Fruit preparations fall into two categories: either combined with a dairy product as a ripple or layer, or added immediately prior to consumption. Both fruit systems need to provide the correct appearance, gloss, cling, and viscosity, and to be compatible with the dairy system.

Sodium Citrate Acidity regulator, 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 increase the product pH. We prefer adding sodium citrate to acidic systems in the form of a 20% solution.
Citric Acid Acidulant

Used to lower pH to the optimum pH 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.
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.
Maltol   Maltol and ethyl maltol are both exceptional flavour enhancers, and can be used to boost berry flavours.
Oleoresins   Oleoresins from Lionel Hitchen Essential Oils include cinnamon, clove, ginger and nutmeg.
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.
Natural Colours, Artificial Colours Colour

Additional colour may be required to improve the visual impact, and to provide contrast between ripple and white base.
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 FMC BioPolymer, cover the colour spectrum.
Flavours Flavour

While fruit may contribute significant flavour, the rigours of formulation and processing may reduce flavour strength and perception. The addition of flavour can help deliver the required flavoursome product.
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 Protanal Alginate from FMC BioPolymer provides good viscosity with a short texture.
Carrageenan   FMC BioPolymer has a bespoke Gelcarin Carrageenan specifically designed to stabilise fruit preparations in the pH range 3.4 – 6.5, and sugar levels up to 50°Brix. It imparts a thixotropic network that keeps fruit pieces uniformly suspended, but flows when shear is applied. Preparations made with this Gelcarin Carrageenan have good clarity and sheen, and mix easily into dairy systems as they are not calcium reactive.
Citrus Fibre   AQ Plus Citrus Fibre from Herbafoods has high water-absorbance and increases filling viscosity. Bake trials also indicate an improve in bake-stability.
Guar Gum   Guar Gum provides high viscosity for low – medium solids fruit preparations.
Locust Bean Gum (LBG)   Locust Bean Gum provides good viscosity and appearance in the finished preparation, and is one of the more common fruit prep' stabilisers.
Pectin   Herbstreith & Fox Pectins offer excellent stability in various fruit systems.

Amid CF020 pectin from Herbstreith & Fox gives a short-textured gel suitable for “fruit corners”.

The Classic AY 900 pectin range from Herbstreith & Fox provides good stability across a wide range of solids. Pectins also tend to give excellent flavour release.
Xanthan   Xanthan provides high viscosity and is very pseudo-plastic, thereby giving excellent stabilisation of fruit pieces.

There are many other stabilisation options available from Hawkins Watts New Zealand. Please contact us for further information.
Calcium Citrate Minerals

Many manufacturers choose to add additional minerals to baked products. Typically these include calcium in a number of formats, but other minerals can also be added.
Calcium Citrate from Jost Chemicals is a fine powdered material, with low levels of aluminium, suited to specialty mineral applications. It also has a standardised solubility, and it is important to set up gels with low methoxyl pectins and some alginates.

See our Minerals section
Potassium Sorbate Preservatives Potassium sorbate is often used to prevent yeast and mould growth. Potassium sorbate loses effectiveness if the pH is greater than 6.5.
Sodium Benzoate   Sodium Benzoate also has similar effect on yeast and mould growth, but needs to be used at a pH level below 4.
Fructose Sweetener 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 for enhancing berry flavours, and can be used in systems with bulking agents such as polydextrose, but where no artificial sweeteners are permitted.
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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Using Our Ingredients:

For more information on the use of our ingredients in fruit preparations, and other spreads and sauces applications, from our Technical Toolbox:

FMC BioPolymer Products Selection Grid — Fruit Preparations (pdf)
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Hawkins Watts New Zealand,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

P    +64 9 622 2720
F    +64 9 622 2725
E    sales@hawkinswatts.com
W   www.hawkinswatts.com
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