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Hawkins Watts Limited,
43 Maurice Road,
PO Box 12-347, Penrose,
Auckland 1642,
NEW ZEALAND.

T: +64 9 622 2720
F: +64 9 622 2725
E: sales@hawkinswatts.com
Applications > Spreads & sauces > FRUIT PREPARATIONS & RIPPLES FOR ICE CREAM & YOGHURT

Fruit preparations & ripples for ice cream & yoghurt

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, 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.

Ingredient Functionality Ingredient and Benefits
Acidity regulators and buffering agents
In highly acidic systems, or where there are large amounts of soluble calcium ions present, buffering agents such as ADM 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.
Acidulants
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.
ADM Citric Acid is a natural acidulant that gives a pleasant acid note.

ATP Tartaric Acid 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.
Aromatics
  Maltol and ethyl maltol are both exceptional flavour enhancers, and can be used to boost berry flavours.
Bulking agents
Used where a product with reduced sweetness and cost is required.

See our information on Bulking Agents
ADM Maltodextrin can be added as a nutritive bulking agent, with reduced sweetness in the final product.
Colours
Additional colour may be required to improve the visual impact, and to provide contrast between ripple and white base. 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.
Flavours
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.

If you require further details of offerings from our flavour library please contact us.
Fruit stabilisers
High Viscosity when added or mixed to the dairy product.

There are many other stabilisation options available from Hawkins Watts Ltd. Please contact us for further information.

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.

FMC BioPolymer Gelcarin DG5264 Carrageenan is 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 DG5264 have good clarity and sheen, and mix easily into dairy systems as they are not calcium reactive.

FMC BioPolymer Products Selection Grid — Fruit Preparations Adobe Acrobat PDF file

Guar Gum provides high viscosity for low – medium solids fruit preparations.

Herbstreith & Fox Pectins offer excellent stability in various fruit systems.

Herbstreith & Fox Amid CF020 gives a short-textured gel suitable for “fruit corners”. H&F Classic AY 900 range provides good stability and excellent flavour release.

Herbafoods AQ Plus Citrus Fibre has high water-absorbance and increases filling viscosity. Bake trials also indicate an improve in bake-stability.

Locust Bean Gum provides good viscosity and appearance in the finished preparation.
Nutraceuticals
  With high levels of beta carotene, iron, vitamin B12 and gamma linoleic acid (GLA), spirulina is an excellent addition to fruit preparations for yoghurt.
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.

See our Minerals section
Jost Chemicals Calcium Citrate 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.
Preservatives
Given the temperatures involved in baking, combined with high solids and often low pH, preservatives are usually only required as an insurance to ensure no yeast or mould growth. 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 also has similar effect on yeast and mould growth, but needs to be used at a pH level below 4.
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 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.


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ACIDULANTS ANNATTO ANTIOXIDANTS CITRATES COCOA POWDERS COCOA LIQUOR DEXTROSE ERYTHORBATES FLAVOUR ENHANCERS FRUCTOSE GUMS AND HYDROCOLLOIDS
LACTIC ACID LITE PRODUCTS MINERALS PECTINS PRESERVATIVES EMULSIFIERS SYMRISE FLAVOURS TARTRATES VANILLINS VITAMINS XANTHAN GUM OTHER SPECIALTIES

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