Food ingredients - Hawkins Watts New Zealand - Applications - Spreads, sauces & fruits

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 (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

Ascorbic acid can often provide colour stability in fruit products. We strongly suggest that shelf tests be carried out.

Citrus Oils

Aromatic, flavour enhancer

Amedeo Giovanni offers a full range of citrus essential oils, including orange, lemon and lime.

Oleoresins

Oleoresins from Lionel Hitchen Essential Oils include cinnamon, clove, ginger and nutmeg.

Natural fruit extracts

Colour

Although added colours are not permitted in standard jam, some natural fruit extracts may be used to intensify colour. We can provide a list of possible extracts, but clarification must be sought from the relevant authorities.

Flavours

Flavour

Symrise’s strengths in citrus flavours are extensive with cutting-edge extraction technologies used, and their Global Citrus Center in Sorocaba, Brazil.

Pectin

Gelling agent, hydrocolloid, thickener, stabiliser

Pectins offer good stability, particularly in high solids products at low pH.

Generally pectins have good flavour release.

Classic AF401 pectin from Herbstreith & Fox is a general-purpose pectin suitable for jams and marmalades, giving a smooth, spreadable texture.

Classic CF201 pectin from Herbstreith & Fox is a rapid-set citrus pectin, giving a clear, firm gel, along with good fruit suspension.

Classic CF401 pectin from Herbstreith & Fox is a slow-set citrus pectin, giving a clear gel, especially in jams, well-suited to filling into large containers.

Although originally designed as a bakery pectin, Classic AB901 pectin from Herbstreith & Fox can be used to provide a pasty-textured jam that can be pumped.

There are many other pectins available from Hawkins Watts New Zealand. Please contact us for further information.

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.