| Glucono
Delta Lactone (GDL) |
Acidulant |
GDL is
a slow-release acid that can influence
the solubility of various minerals such as calcium
salts, and can assist with pectin and alginate-based
reformed 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. |
| Oleoresins |
|
Oleoresins from Lionel
Hitchen Essential Oils include cinnamon,
clove, ginger and nutmeg. |
| Maltodextrin |
Bulking
agents |
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. |
| Dehydrated herbs |
Flavour, texture |
trokost offers
a range of dehydrated herbs, which
can provide flavour and texture to restructured products. |
| Flavours |
Flavours |
Symrise has
a wide range of savoury and vegetable flavours to
enhance the sensory impact of any restructured product. |
| Alginate |
Gelling
agents, gums, hydrocolloids, thickeners, stabilisers |
Protanal Alginates from
FMC BioPolymer impart non-thermo-reversible or heat-stable properties,
allowing the restructuring of fruit pieces with
a very good form and shape-stability during baking.
In addition to bake-stability, these restructured
fruit pieces are extremely freeze-thaw-stable.
When these restructured fruit pieces are used in
muffins and other bakery items, they will retain
their integrity and not bleed, which usually occurs
when natural fruit is used. |
| Pectin |
|
High Methoxyl
Pectin from Herbstreith & Fox can perform a similar
function. |
| 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 also
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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