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Applications > Confectionery > BARS
Bars
- For savoury and snack bars see Bakery & snacks
| Ingredient Functionality |
Ingredient and Benefits |
| 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 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. |
| 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 |
Maltodextrins can
be added as a nutritive bulking agent, with reduced sweetness
in the final product.
Polydextrose is a bland bulking agent with
virtually no sweetness, and reduced calorific content. |
| Caramelised
Sugars |
| |
Felix Koch Offenbach (FKO) Caramelised
Sugars can replace caramel syrups, enhance
caramel, coffee and nut flavours and provide natural brown
colour in bars. |
| Colours |
| |
HWA offers a full range of natural
and artificial colours for confectionery products
from DD Williamson and Phytone. |
| Gums
and hydrocolloids |
| |
HWA can offer a full range of
hydrocolloids for bar applications. However the most commonly
used hydrocolloids are suitable for high solids systems and
include:
· H&F Confectionery
Pectins
· Rousselot Gelatine
· Roeper Gum Arabic
Please
contact us for more information. |
| 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
low calorie products. |
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