| Citric
Acid |
Acidulants |
While
acetic is the main acid added to tomato sauce, Lactic
Acid and Citric Acid can
also be used to enhance the flavour profile. |
| Lactic
Acid |
|
While
acetic is the main acid added to tomato sauce, Lactic
Acid and Citric
Acid can
also be used to enhance the flavour profile. |
| Oleoresins |
Aromatics |
Hawkins Watts New Zealand
has a full range of oleoresins from Lionel Hitchen Essential Oils including paprika, black
pepper, ginger, celery, garlic and
many more.
 Please contact
us for more information. |
| Citrus
Fibre |
Bulking
agent |
Herbacel
AQ Plus Citrus Fibre from Herbafood is a high viscosity
fibre which can add mouthfeel and viscosity to sauce
products. |
| 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. |
| Dehydrated Herbs |
Flavour, texture |
trokost offers
a range of dehydrated herbs, which
can provide flavour and texture to sauce products. |
| Flavours |
Flavours |
Symrise has
a range of natural and nature identical tomato
flavours, that can be used to boost the taste
of your sauce. |
| Microcrystalline Cellulose
(MCC) |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers
Hydrocolloids can be added to a tomato-based or an apple-based
sauce as long as the product is not labelled as 'Tomato
Sauce' |
Novagel GP 3282
Microcrystalline Cellulose from FMC
BioPolymer is often used in conjunction
with Xanthan Gum in tomato-based
sauces, to reduce starch levels and improve sauce
cling. Even at elevated temperatures, Novagel will
control separation and syneresis, and improve flavour
impact, compared with sauces made with high levels
of starch. |
| Pectin |
|
Classic AD600 pectin from Herbstreith
and Fox can provide a short clean
texture with the necessary flow properties. |
| Xanthan |
|
|
| 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 has similar effect
on yeast and mould growth, but needs to be used in
a product pH below 4. |
| Stevia |
Sweeteners |
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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|
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