| Citric Acid |
Acidulants |
Citric Acid
Monohydrate is
a general-purpose acidulant with a tart flavour
profile. |
| 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. |
| Ascorbic
Acid |
Antioxidant |
In
some cases, the presence of a small amount of ascorbic
acid may reduce the rate of oxidation and
discolouration. |
| Polydextrose |
Bulking agent |
Polydextrose is used to replace sugar solids
in low calorie or no sugar/sugar-reduced formulations,
in conjunction with either artificial sweeteners
or sugar. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural and
artificial colours for use in dessert applications.
Generally, artificial colours are more stable and
cost effective.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Flavours |
Flavour |
There
are a wide range of flavours in both liquid and powdered
formats, for water-based dessert systems, such as
fruits. |
| Alginates |
Gums,
hydrocolloids, thickeners, stabilisers |
Specialty
cold-set alginate systems
for water based jellies eliminate the
need to make up with hot water, or to heat the
solution.
We recommend alginates from ADM. Please contact ADM
directly: www.adm.com. |
| Carrageenan |
|
Carrageenan products
specifically for use in water-based jellies must
be heated and cooled to achieve gelation. These can
be selected based on optical clarity and texture.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Gelatine |
|
Rousselot also
offers a range of high quality gelatines suitable
for water-based dessert applications. |
| Potassium
sorbate |
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 |
|
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. |
| Antifoam |
Processing
aid |
Antifoams can
prevent unsightly aeration of food products and improve
production efficiency. Our range of antifoams includes
a choice of silicon-based and non-silicon-based products. |
| Fructose |
Sweeteners |
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 controlled.
Fructose also has
a low glycaemic index and will help reduce the water
activity of products. |
| 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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