|
Applications > Dairy & desserts > WATER-BASED
DESSERTS
Water-based desserts
| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
| |
Citric
Acid is
a general-purpose acidulant with a tart flavour profile.
Tartaric Acid is a natural acidulant
with a slightly more tart acid note than citric acid. |
| Antioxidants |
| |
In some cases, the presence
of a small amount of ascorbic acid may
reduce the rate of oxidation and discolouration. |
| Bulking
agents |
| |
Polydextrose is
used to replace sugar solids in low calorie or no sugar/sugar-reduced
formulations, in conjunction with either artificial
sweeteners or sugar. |
| Colours |
| |
HWL offers a full range
of natural and artificial colours for
dessert products from DD
Williamson and Phytone.
Generally, artificial colours are more stable and cost
effective. |
| Gums
and hydrocolloids |
 |
Rousselot also
offers a range of high quality gelatines suitable for
water-based dessert applications. |
| Preservatives |
| Preservatives are generally
only required where the dessert is not consumed promptly
after manufacture. |
Potassium sorbate will
prevent yeast and mould growth up to a pH of 5.5 to
6.5. The pH of the system may need to be controlled
to ensure full functionality of the sorbate.
Sodium
benzoate also has similar effect on yeast
and mould growth, but needs to be used in a product
where the pH is below
4, and may not be as well suited as potassium sorbate. |
| 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.
|
 |
|
Back to the top |
|
