| Citric
Acid |
Acidulants
Used to lower pH to the optimum pH
range for stabilisers such as pectins (pH 3.0 – 3.4).
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. |
| Ascorbic acid |
Antioxidant |
Although prone to quicker
discolouration, ascorbic acid can often be used to
maintain colour in low calorie products. |
| 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 has
been found to enhance some fruit flavours and reduce
undesirable notes from artificial sweeteners. |
| Oleoresins |
|
Oleoresins from Lionel
Hitchen Essential Oils include cinnamon,
clove, ginger and nutmeg. |
| Maltodextrin |
Bulking
agents
Used where a non-standard jam is made, often with lower
calorific content. |
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. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts New Zealand 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 |
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. |
| Alginate |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers |
Protanal
Alginate from FMC BioPolymer 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. |
| Carrageenan |
|
FMC BioPolymer Carrageenans can be used at very low levels of solids.
FMC BioPolymer can
supply a bespoke Gelcarin Carrageenan that
is an ideal gelling agent for dry mix, low-sugar jams with
a pH between
3.5 – 3.8. |
| Pectin |
|
Classic Amid AF020 pectin from Herbstreith & Fox is
a general-purpose, amidated pectin suitable for low-solids
jams and marmalades.
Classic AB901 pectin from Herbstreith & Fox can
be also be used to increase filling viscosity and
prevent fruit flotation. |
| Xanthan |
|
Xanthan can sometimes
be used to reduce fruit flotation in jams without interfering
with the pectin set. |
| Calcium Citrate |
Minerals |
Calcium Citrate from Jost
Chemicals 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.
See
our Minerals section |
| Potassium sorbate |
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 |
|
Sodium Benzoate has similar effect
on yeast and mould growth, but needs to be used in
a product pH below 4. |
| Fructose |
Sweetener
Provide sweetness and enhance flavours. |
Cornsweet Fructose from ADM is
a natural sugar, with 1.2 – 1.6 times the sweetness
of sucrose. Fructose can also be used
for enhancing berry flavours. |
| 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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