| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
Used to lower pH to the optimum
pH range for most pectins (pH 3.0 – 3.4).
Also used to
balance the perception of acid and sweetness. |
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. |
| Antioxidants |
| |
Although prone to quicker discolouration, ascorbic
acid can often be used to maintain colour in low
calorie products. |
| Aromatics |
| |
Maltol has been found to enhance
some fruit flavours and reduce undesirable notes from artificial
sweeteners. |
| Bulking
agents |
Used where a non-standard jam
is made, often with lower calorific content.
See
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. |
| Colours |
| |
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 |
| Flavour perception in low calorie
products is affected significantly by the absence of sugar.
The final acid / sugar balance can have a dramatic effect
on the final flavour perception. |
Symrise offers
an extensive range of fruit flavours and
is exceptionally strong in berry, stone
fruit and tropical flavours.
If
you require further details of offerings
from our flavour library please contact
us. |
| Gums
and hydrocolloids |
 |
Herbstreith & Fox Classic
Amid AF020 is a general-purpose, amidated pectin
suitable for low-solids jams and marmalades.
 Click
here for a standard jam recipe 
Reduced
calorie fruit spread recipe, with polydextrose &fructose
(H&F)
Reduced
sugar fruit spread recipe (H&F)
Herbstreith & Fox Classic AB901 can be also be used to increase filling viscosity
and prevent fruit flotation.
ADM Xanthan can sometimes be used to reduce fruit flotation in jams
without interfering with the pectin set.
FMC BioPolymer Protanal Alginate is ideally suited to spreads with pH in the range 3.6 – 4.0,
irrespective of the solids level. It gives excellent fruit appearance,
flavour release and mouthfeel.
FMC BioPolymer Carrageenans
can be used at very low levels of solids.
FMC BioPolymer Gelcarin
DG 4251 Carrageenan is an ideal gelling agent for dry mix,
low-sugar jams with a pH between 3.5 – 3.8.
FMC
BioPolymer Products Selection Grid — Fruit Preparations |
| 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 has a standardised solubility, and 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
insurance against 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 has
similar effect on yeast and mould growth, but needs to be
used in a product pH below
4. |
| Sweeteners |
| Provide sweetness and enhance
flavours. |
ADM Cornsweet
Fructose is a natural sugar, with 1.2 – 1.6
times the sweetness of sucrose. Fructose can
also be used for enhancing berry flavours. |
