| Citric Acid |
Acidulant
Acidulants are used for two primary reasons; to lower the pH of the product to
around or below the isoelectric point of the protein, and to enhance flavour.
In direct acidified products it is important to add the acid in a solution (such
as a 50% citric acid solution), and to add it very s-l-o-w-l-y. |
Citric Acid is
a general-purpose acidulant with a tart flavour profile. |
| Glucono delta
lactone (GDL) |
|
When the pH of the system
needs to be controlled, Lactic
Acid is our first choice, due to its
compatibility with dairy systems and flavours. |
| Lactic
Acid |
|
Lactic
Acid is
the acid normally associated with dairy products, providing
a smoother flavour profile
in acidified dairy beverages.
We have found that a balance between these two acids (citric and lactic) works
well
in
most
applications. |
| Maltodextrin |
Bulking
agents |
A Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. |
| Polydextrose |
|
Where
a non-standard beverage is required, products such
as polydextrose can be used. Polydextrose is commonly used in Asian
beverages as a source of fibre and digestive aid.
Polydextrose is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in all beverage
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Mono-di
glycerides |
Emulsifiers
Emulsifiers such as mono-di glycerides can provide
emulsification in recombined products and improve creaminess |
Specialty
emulsifiers from standard mono-di glycerides will
disperse in the cold water or milk, for recombined
milk applications. |
| Flavours |
Flavour |
With developing sophistication
in the acidified milk drink area, consumer tastes
are becoming more demanding. The addition of flavours
can help to achieve the desired taste profile, by
boosting freshness and fruitiness or providing creamy
background notes. |
| Pectin |
Gums,
hydrocolloids, thickeners, stabilisers
At pH levels below the isoelectric point of casein (approx pH 4.8), proteins
will precipitate and produce a grainy texture when subjected to heat. Particular
hydrocolloids can be added to provide stability in low
pH systems. |
Herbstreith
and Fox Classic Citrus pectins such
as Classic CM203 prevent proteins
from agglomerating while providing mouthfeel and flavour
release. |
| Microcrystalline
Cellulose (MCC) |
|
MCC can
be used in combination with anionic hydrocolloids
to stabilise acidic milk systems and suspend insoluble
material such as minerals, without increasing perceived
beverage viscosity.
We recommend MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Propylene
Glycol Alginate (PGA) |
|
Protanal
Ester Propylene Glycol Alginate (PGA) forms soluble complexes with casein in acidic dairy
applications.
 At
Hawkins Watts Australia, we have found that each
application is different, so suggest you contact
us for
more information.
We recommend PGA from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com.
More
information in our Gum Selector |
| Mineral salts |
Minerals
Many manufacturers choose to add additional minerals to acidified milk drinks.
Typically these include calcium in a number of formats, but other minerals can
also be added. |
Hawkins
Watts Australia has a comprehensive range of high
quality inorganic mineral salts for
use in beverage fortification. |
Citrus
Fibre |
Nutraceuticals
The healthy connotations of acidified dairy products
mean that they provide an excellent opportunity for
the inclusion of nutraceuticals. |
Herbafood
Ingredients, a division of Herbstreith & Fox,
has a range of apple and citrus derived fibres, including Herbacel
AQ Plus Citrus Fibre. These fibres have
very high water-holding capacity and have shown to
sequester heavy metals, as well as promoting good
intestinal health. |
| Plant
sterols |
|
Plant
sterols have a similar structure to
cholesterol; when absorbed by the body, they
will help block the amount of cholesterol absorbed,
ultimately lowering the blood cholesterol levels. |
| Spirulina |
|
Hawaiian
Spirulina, from Cyanotech is
a micro-algae that is high in all-vegetable protein,
rich in beta carotene, iron, vitamin B-12 and
the rare, essential fatty acid, GLA. It offers
a striking profile of vitamins, minerals and
phytonutrients.
Spirulina beta carotene is ten times more concentrated than carrots. Spirulina
also has the broad range of amino acids, along with iron. Spirulina contains
the essential fatty acid Gamma-linolenic acid (GLA), which is an essential component
of breast milk. |
| Acesulphame
K |
Sweeteners |
Acesulphame
K is a high Intensity sweetener |
| Fructose |
|
Fructose is
a crystalline sweetener with 1.2 to 1.6 times the sweetness
of sucrose. Fructose can be used in products where sweetness profile and glucose content need to be controlled.
Fructose also has
a low glycaemic index and can enhance
the flavour profile in some products such as berry
drinks. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. It is an excellent sweetener for
application in acidified dairy beverages, because
it has good stability at these pH levels. |
| Sucralose |
|
Sucralose is a high Intensity sweetener |
 |
|
|
