| 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. |
| Essential
Oils |
Aromatics,
flavour enhancers |
Essential
Oils with applications
in confectionery include peppermint oils, spearmint
and aniseed.
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 include
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. |
| 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 enrobed 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 |
Liquid
and Powdered Lecithins are
frequently used to give some emulsification, reduce
stickiness and
give
release from trays and processing equipment.
We recommend lecithins 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 ADM. Please contact ADM
directly: www.adm.com. |
| Gelatine |
|
Gelatine from Rousselot |
| Gum
Acacia |
|
Gum
Acacia (Gum arabic) |
| Pectin |
|
Confectionery
pectins from H&F,such
as Classic
AS507.
Please contact
us for more information. |
| Toffee
pieces,
nougat pieces |
Inclusions |
We have a comprehensive
range of inclusions from Felix
Koch Offenbach GmbH (FKO) Germany, including toffee and nougat
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. |
| Citrus
Fibre |
Nutraceuticals
The healthy connotations of acidified dairy products mean that they provide an
excellent opportunity for the inclusion of nutraceuticals. |
Herbafood
Ingredients, a division of Herbstreith & Fox,
has a range of apple and citrus derived fibres,
including Herbacel AQ Plus Citrus Fibre. These
fibres have very high water-holding capacity
and have shown to sequester heavy metals, as
well as promoting good intestinal health. |
| Plant
sterols |
|
Plant
sterols have a similar structure to
cholesterol; when absorbed by the body, they
will help block the amount of cholesterol absorbed,
ultimately lowering the blood cholesterol levels. |
| 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. |
| 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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