| Ingredient
Functionality |
Ingredient
and Benefits |
| Acidity
regulators and buffering agents |
| |
Buffering
agents such as sodium and potassium
citrate can be added to stabilise pH.
Other food acids such as citric
acid, tartaric acid and ascorbic
acid can be added during crushing / de-stemming.
We also offer natural Potassium Bicarbonate
(Cream of Tartar) for use in wine products. |
| Antioxidants |
| |
Sodium
erythorbate can be added after fermentation
to help preserve the colour, flavour and clarity
of wine and beer. |
| Colours |
| |
HWA offers
a comprehensive range of natural and
artificial colours for use in all food
and beverage applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum.
In addition we can offer a range of grape skin extracts and tannins.
 Please
contact us for more information. |
| Gums
and hydrocolloids |
 |
Rousselot
Gelatine offers
a range of Gelatine products
for wine fining, where gelatine acts to remove
some of the phenolic compounds responsible for
astringent
taste and cloudiness. Rebiere offers a cold
water soluble Collagen Hydrolysate or
a low
bloom Gelatine.
Please contact
us for more information. |
| Minerals |
| |
Our range of minerals for wine products includes
· Calcium Carbonate
· Copper Sulphate
· Potassium BiCarbonate |
| Sweeteners |
| HWA
offers a range of sweeteners. |
Daepyung Rebaten
(Rebauside A 97%) is a natural low
calorie sweetener extracted from the Stevia
plant, which has just been approved for use
by ANZFA. It is an excellent sweetener for
low calorie applications.
High intensity sweeteners such as sucralose and acesulphame
K are also available. |
