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Applications > Beverages > COFFEES
Coffees
| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and 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
Sugar |
| |
Caramelised
sugar is ideal for enhancing coffee flavours,
masking bitter substances and adding colour naturally.
At HWA we have found that the highly caramelised sugar Felix
Koch Offenbach (FKO) 75/760-02 gives
good colour and bitterness. |
| Colours |
| While the addition of coffee extracts
and coffee powder provides some colour, the hue and intensity
may need to be enhanced. |
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. |
| 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 application in
milk beverages, because it has good stability at these pH
levels. |
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