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Applications > Confectionery > CHOCOLATE & COMPOUNDS
Chocolate & compounds
| Ingredient Functionality |
Ingredient and Benefits |
| Aromatics |
 |
HWA Maltol can also be used to mask bitterness and
to enhance chocolate flavours. |
| 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. |
A Maltodextrin 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. High
intensity sweeteners are also usually required to provide
sufficient sweetness. |
| Colours |
| |
We have available a wide range
of oil soluble colours for compound applications.
 Please
contact us for more information. |
| Inclusions |
| |
We have a range of inclusions from Felix Koch Offenbach GmbH (FKO), including nougat, fudge and candy
pieces. |
| Nutraceuticals |
| |
Recent research has highlighted
the nutraceutical properties of cocoa products.
Additional ingredients can also be added to chocolate to
provide healthy benefits, including lutein, plant
extracts and ingredients such as spirulina. |
| Sweeteners |
| |
High
Intensity sweeteners, such as sucralose and acesulphame
K, are
also available.
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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