| Citric Acid |
Acidulants
Acidulants are used to balance the perception of
acid and sweetness, especially in fruit products.
They are also used to lower pH to the optimum pH
range of stabilisers such as pectins. |
Citric acid is
a natural acidulant that gives a pleasant acid note. Citric
acid anhydrous is commonly used when added
as a solution. For coatings for confectionery products,
we recommend Citric Acid Monohydrate. |
| Tartaric
Acid |
|
Tartaric acid is
also a natural acidulant,
but
with
a
slightly
more
acidic profile than citric acid.
 Other
less commonly used acidulants are summarised in the Acidulants section. |
| Caramelised
Sugars |
Aromatic,
Flavour enhancer |
Caramelised Sugars from
Felix Koch Offenbach
(FKO) can replace caramel syrups, and
enhance caramel, coffee and nut flavours
in bars. |
| Maltodextrin |
Bulking agents
In sugar-free and sugar-modified products, bulking agents can play a valuable
role in changing the sugar and calorific profile of the confectionery product. |
Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. |
| Polydextrose |
|
Polydextrose is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Cocoa Powder |
Cocoa Solids,
Colour, Flavour |
Depending on the origin,
degree of alkalisation and fat content Cocoa Powder
provides the right flavour and colour for the right
application.
Generally, the higher the degree of alkalisation of the cocoa powder, the more
dispersible it becomes. |
| Cocoa Liquor |
|
Cocoa Liquor can also be added to bar
and confectionery products.
We recommend cocoa powder and cocoa liquor from ADM. Please contact ADM
directly: www.adm.com. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural and
artificial colours for use in confectionery
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Lecithin |
Emulsifier |
Lecithin is
frequently used to give some emulsification,
reduce stickiness and give release from trays
and processing equipment.
We recommend lecithin from ADM. Please contact ADM
directly: www.adm.com. |
| Flavours |
Flavour |
A wide
array of fruit flavours, “brown” flavours
(vanilla, chocolate caramel, coffee), as well as
dairy flavours such as butters and creams, are available. |
| Alginates |
Gums, hydrocolloids,
thickeners, stabilisers
Hydrocolloids suitable for use in high solids systems |
Alginates
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Gelatine |
|
Gelatine from Rousselot |
| Gum
Acacia |
|
Gum Acacia (Gum
arabic) |
| Pectin |
|
Confectionery
pectins from Herbstreith & Fox.
Please contact
us for more information. |
| Dextrose |
Sweeteners |
Dextrose
monohydrate is a coarse powdered sweetener
with less sweetness than sucrose, but it has
a low glycaemic index and is suitable for use
where rapid absorption is required. |
| 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 will help reduce the water
activity of products. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. |
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|
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