| 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 Phytone,
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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