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Hawkins Watts New Zealand

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Quality Toolbox

Technical Toolbox - Using Our Ingredients

Acidulants

Acidulants – Properties of Common Food Acidulants (pdf)

Acidulants - Developing a Taste (pdf)

Citric Acid and Citrates in Beverage Applications (pdf)

Fruits - Chemical characteristics of common fruits (FMC BioPolymer) (pdf)

Fruit/Vege – Natural Acids of Fruits & Vegetables (pdf)

Glucono Delta-Lactone applications (pdf)

Glucono Delta-Lactone (GDL) in Meat (ADM) (pdf)

Determination of Fruit Acids by titration and calculation of the sugar acid ratio (OECD method) (pdf)

pH of Citric Acid-Sodium Citrate solutions (ADM) (pdf)

Tartaric Acid : Why Synthetic Tartaric can’t be used (pdf)

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 (pdf)

Colours

The Hawkins Watts New Zealand COLOUR SELECTOR
A tool to assist in the selection of the best food colouring for a particular food application.

Classification of natural and artificial colorants, Natural Food Colour Association (pdf)

Maximum permitted levels for Annatto Extracts (pdf)

Stability data at various pH solutions (pdf)

Stability of colours to light, heat, Alkali and acid (pdf)

Solubility of colours in water, Propylene Glycol, Ethanol and Glycerine (pdf)

Emulsifiers

Lecithin: Natural Emulsifier and Health Food (pdf)

Instantising with Lecithin (ADM) (pdf)

Lecithin in Bakery applications (ADM) (pdf)

Lecithin in Bakery Release applications (ADM) (pdf)

Lecithin as an Emulsifier (ADM) (pdf)

Lecithin in Confectionery (ADM) (pdf)

Flavours

Classifications and definitions of Flavours (Q&A) (pdf) - Technical communique from FFAANZ, the Flavour & Fragrance Association of Australia & New Zealand, April 2011

Hydrocolloids

The Hawkins Watts New Zealand GUM SELECTOR
A tool to assist in the selection of the best hydrocolloid for a particular food application.

(Low Methylester) Amidated Pectins(H&F) (pdf)

Calcium Salts used in Alginate/Calcium Reactions (pdf)

Dispersion – A guide to Dispersion and solubilising of MCC (pdf)

Dispersion – A guide to Dispersion and solubilising of Carrageenan (pdf)

Gelatine Alternatives in Food (pdf)

Gelling Properties of High Methylester Pectins(H&F) (pdf)

Restructured Products – Calcium Salts commonly used (pdf)

Techniques for the Addition of Pectin into the Product Batch (H&F) (pdf)

Testing for the presence of Starch and Carrageenan in foods - Preparation of Staining Reagents (FMC BioPolymer) (pdf)

Xanthan in Dressings (ADM) (pdf)

Xanthan in other food products (ADM) (pdf)

Preservatives

Potassium Sorbate: effect of pH (pdf)

Sweeteners

Maximum permitted levels for Stevia (pdf)

Sweeteners: A summary of their properties (pdf)

Other

Information on calculating and preparing salt brines (pdf)

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