| Caramelised
Sugars |
Aromatic, Flavour
enhancer |
Caramelised
Sugar Syrups from Felix
Koch Offenbach (FKO) can be used
to enhance the flavour of brandy,
whiskey and
liqueurs. They
can also be used to enhance coffee and herb flavours. |
| 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
The presence of ethanol can disrupt the emulsification
properties of proteins in products such as cream liqueurs. |
Dispersible
general-purpose emulsifiers can be used to improve
emulsification and mouthfeel. |
| Flavours |
Flavour |
Flavours
with fresh fruit notes, can add fullness and complexity
to spirits and alcoholic beverages. |
| Microcrystalline
Cellulose (MCC) |
Gums, hydrocolloids,
thickeners, stabilisers |
Microcrystalline
Cellulose helps
stabilise alcoholic beverages containing milk
protein.
We recommend MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Propylene Glycol Alginate
(PGA) |
|
Propylene
Glycol Alginate (PGA) is used to stabilise
alcohol, and offers improved
stabilisation of beer foam, smaller bubbles with
greater resiliency
and enhanced clarity for an overall better quality
beer.
We recommend PGA from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Acesulphame
K |
Sweeteners |
Acesulphame
K is a high Intensity sweetener |
| Dextrose |
|
Dextrose monohydrate can
be used for fermentation. |
| 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 fermented beverages, as it has good stability at low pH levels and in alcohol.
High intensity sweeteners such as sucralose and acesulphame
K are also available. |
| Sucralose |
|
Sucralose is a high Intensity sweetener |
 |
|
|
