Technical Toolbox
SEARCH:
Home
Applications
Products
Services
Supply Partners
Technical Toolbox
> Ingredient selection
> Using our ingredients
> Recipes
> Reference
How to Purchase
Our News
Our People
Our Profile
Links
Contact us
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
Using our ingredients

Acidulants

Acidulants – Properties of Common Food Acidulants Adobe Acrobat PDF file

Acidulants - Developing a Taste Adobe Acrobat PDF file

Citric Acid and Citrates in Beverage Applications Adobe Acrobat PDF file

Fruits - Chemical characteristics of common fruits (FMC BioPolymer) Adobe Acrobat PDF file

Fruit/Vege – Natural Acids of Fruits & Vegetables Adobe Acrobat PDF file

Glucono Delta-Lactone applications Adobe Acrobat PDF file

Glucono Delta-Lactone (GDL) in Meat (ADM) Adobe Acrobat PDF file

Determination of Fruit Acids by titration and calculation of the sugar acid ratio (OECD method) Adobe Acrobat PDF file

pH of Citric Acid-Sodium Citrate solutions (ADM) Adobe Acrobat PDF file

Tartaric Acid : Why Synthetic Tartaric can’t be used Adobe Acrobat PDF file

Antioxidants

Vitamin E230 Clear™ in Beverage applications (ADM) Adobe Acrobat PDF file

Aromatics

The essence of flavour: oils and oleoresins - article from Food Technology in New Zealand magazine, Sept. 08 issue, by Graeme Nealie

Handling Essential Oils and Oleoresins Adobe Acrobat PDF file

Colours

The HWL COLOUR SELECTOR
A tool to assist in the selection of the best food colouring for a particular food application.

Maximum permitted levels for Annatto Extracts Adobe Acrobat PDF file

Stability data at various pH solutions Adobe Acrobat PDF file

Stability of colours to light, heat, Alkali and acid Adobe Acrobat PDF file

Solubility of colours in water, Propylene Glycol, Ethanol and Glycerine Adobe Acrobat PDF file

Emulsifiers

Lecithin: Natural Emulsifier and Health Food Adobe Acrobat PDF file

 Instantising with Lecithin (ADM) Adobe Acrobat PDF file

Lecithin in Bakery applications (ADM) Adobe Acrobat PDF file

Lecithin in Bakery Release applications (ADM) Adobe Acrobat PDF file

Lecithin as an Emulsifier (ADM)Adobe Acrobat PDF file

Lecithin in Confectionery (ADM) Adobe Acrobat PDF file

Hydrocolloids

The HWL GUM SELECTOR
A tool to assist in the selection of the best hydrocolloid for a particular food application.

(Low Methylester) Amidated Pectins (H&F) Adobe Acrobat PDF file

Calcium Salts used in Alginate/Calcium Reactions Adobe Acrobat PDF file

Dispersion – A guide to Dispersion and solubilising of MCC Adobe Acrobat PDF file

Dispersion – A guide to Dispersion and solubilising of Carrageenan Adobe Acrobat PDF file

Gelatine Alternatives in Food Adobe Acrobat PDF file

Gelling Properties of High Methylester Pectins (H&F) Adobe Acrobat PDF file

Restructured Products – Calcium Salts commonly used Adobe Acrobat PDF file

Techniques for the Addition of Pectin into the Product Batch (H&F) Adobe Acrobat PDF file

Testing for the presence of Starch and Carrageenan in foods - Preparation of Staining Reagents (FMC BioPolymer) Adobe Acrobat PDF file

Xanthan in Dressings (ADM) Adobe Acrobat PDF file

Xanthan in other food products (ADM) Adobe Acrobat PDF file


Preservatives

Potassium Sorbate: effect of pH Adobe Acrobat PDF file

Sweeteners

Maximum permitted levels for Stevia Adobe Acrobat PDF file

 Sweeteners: A summary of their properties Adobe Acrobat PDF file

Other

Information on calculating and preparing salt brines Adobe Acrobat PDF file
Back to the top
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

Copyright © Hawkins Watts Limited | Legal | Design by FoodWorks.