| Citrates,
Phosphates |
Acidity
regulators, buffering agents |
The addition
of coffee extract or coffee powder can dramatically
affect the pH of the beverage. The addition of buffering
salts, such as phosphates and citrates,
can provide stability. |
| Caramelised
sugars |
Aromatic,
Flavour |
Caramelised sugar is
ideal for enhancing coffee flavours, masking
bitter substances and adding colour naturally.
At
Hawkins Watts Australia we have found that
the highly caramelised sugar Felix
Koch Offenbach (FKO) 75/760-02 gives
good colour and bitterness. |
| Essential
Oils |
|
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 |
|
|
| Cocoa Powder |
Colour,
Flavour |
Cocoa Powder is
used in mocha products.
We recommend cocoa powder from ADM. Please contact ADM
directly: www.adm.com. |
| Natural
Colours, Artificial
Colours |
Colour |
While the addition of
coffee extracts and coffee powder provides some colour,
the hue and intensity may need to be enhanced.
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. |
| Mono and di-glycerides |
Emulsifier |
Dispersible,
general-purpose emulsifiers that can be used to
improve emulsification and mouthfeel in coffee
products containing creamer or fat. |
| Flavours |
Flavour |
Adding
flavours to coffee is not a new concept. The
Arabs were the first to add spices such as cinnamon
to their coffees, followed by an array of other flavours. This
was followed by the addition of citrus peel, spirits
and chocolate. |
| Carrageenan |
Gums, hydrocolloids,
thickeners, stabilisers |
There
are various specialty hydrocolloid blends
that are specifically designed for retorted, pasteurised
or UHT beverages.
We recommend carrageenans and MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Microcrystalline Cellulose
(MCC) |
|
| 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. |
| Fructose |
Sweeteners |
Hawkins Watts Australia has a
range of sweeteners, including Fructose, a crystalline sweetener with 1.2
- 1.6 times the sweetness of sucrose.
Fructose also has a low glycaemic
index. |
| 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 milk beverages, because it has good stability at these pH levels. |
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