| Citric Acid |
Acidulants |
Citric
Acid is
a natural acidulant that gives a pleasant acid
note. |
| Tartaric Acid |
|
Tartaric Acid is
a natural acidulant, but with a slightly more acidic
profile
than citric acid.
 Other
less commonly used acidulants are summarised in
the Acidulants section. |
| Ascorbic
Acid |
Antioxidant |
Ascorbic
acid can be used to prevent discolouration
in beverages containing fruit. |
| Essential
Oils |
Aromatics,
flavour enhancers |
Amedeo Giovanni offers
a full range of citrus essential oils,
including orange, lemon and lime.
Citrus
essential oils, added at low levels to cloudy
beverages, provide great, zesty, fresh notes. |
| Oleoresins |
|
|
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in all bakery
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Flavours |
Flavour |
Whether
you are developing cola, ginger beer, lemonade or
a fruit-flavoured beverage, flavours can help you
achieve a unique and exciting taste. |
| Pectin |
Gums, hydrocolloids,
thickeners, stabilisers |
Pectins from Herbstreith
and Fox , such as Instant CJ204,
can be used to give mouthfeel in carbonated beverages,
especially in diet drinks. |
| Gum
Acacia |
|
Gum
Acacia is used as a stabiliser and thickener
in cloudy beverages. |
| Propylene Glycol Alginate
(PGA) |
|
Propylene
Glycol Alginate is used in many carbonated
beverage emulsions to help form fine oil droplets
that make them stable so that they will not separate
out and form oil rings at the bottleneck during
storage.
We recommend PGA from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Potassium sorbate |
Preservatives |
Potassium sorbate will
prevent yeast and mould growth up to a pH of 5-6. |
| Sodium
Benzoate |
|
Sodium Benzoate has a similar effect on yeast and mould growth, but
needs to be used in a product pH below 4, and is therefore well suited to carbonated
beverage applications. |
| Fructose |
Sweeteners |
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 flavours.
We have found that carbonated beverages with 4% fructose, when combined with
a small amount of citric acid, are refreshing and light. |
| 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 a prime candidate for soft
drink applications, being stable at low pH's. |
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