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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 > LOW SOLIDS FRUIT SPREADS

Low solids fruit spreads & low calorie jams

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 Adobe Acrobat PDF file
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.


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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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