| Essential Oils |
Aromatics, Flavour
enhancers |
Essential Oils with
applications in chocolate include peppermint oils,
spearmint,
aniseed and chilli.
Amedeo Giovanni offers
a full range of citrus
essential oils, including orange, lemon
and lime. |
| Maltol |
|
Maltol can
be used to mask bitterness and to enhance chocolate
flavours. |
| Oleoresins |
|
Oleoresins can
be used to enhance the flavour of chocolate products,
such as
cinnamon, clove, ginger and nutmeg. |
| 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. High intensity sweeteners
are also usually required to provide sufficient sweetness. |
| 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 offers
exceptional flavour to chocolate products.
We recommend cocoa powder and cocoa liquor from ADM. Please contact ADM
directly: www.adm.com. |
| Natural
Colours, Artificial
Colours |
Colour |
We have available a wide
range of oil soluble colours for
compound applications.
 Please contact
us for more information. |
| Lecithin |
Emulsifiers
Emulsifiers can play a valuable role in controlling
chocolate viscosity and flow properties. |
Liquid Lecithins can
reduce chocolate and compound viscosity.
We recommend lecithins from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Polyglycerol esters |
|
PGPR (polyglycerol
polyricinoleate)
can reduce liquid chocolate yield value and reduce
chocolate enrobing costs. |
| Sorbitan tri stearate |
|
|
| Flavours |
Flavour |
Flavours
for chocolate application need to be either oil soluble
or oil dispersible. Chocolate flavours to boost and
add complexity to cocoa powder. Vanilla and cream/butter
flavours can help to enhance richness and sweetness.
Or interest can be added with a wide array of fruit
flavours, “brown” flavours (caramel,
coffee), as well as alcohol.
Vanillin replacers are
also available. |
| Toffee
pieces, nougat
pieces |
Inclusions |
We have a range of inclusions
from Felix Koch
Offenbach (FKO), including nougat and toffee
pieces.
Through our partnership with Felix Koch Offenbach we have access to a range of premium quality inclusions. Most of these are made to order by our supplier in Germany, so minimum order volumes apply. |
| Acesulphame
K |
Sweeteners |
Acesulphame
K is a high Intensity sweetener |
| 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 has been used in chocolate
products in Europe, either in combination with
bulking agents
such as polydextrose, or solus. |
| Stevia |
|
Stevia from Daepyung is
a natural high-intensity sweetener and sugar substitute
extracted from the Stevia plant with applications
in low-sugar
formulations. |
| Sucralose |
|
Sucralose is a high Intensity sweetener |
 |
|
|
