| Disodium
phosphate,
Sodium hexametaphosphate |
Acidity
regulators, buffering agents |
Small amounts of disodium
phosphate or sodium hexametaphosphate may
buffer the pH and sequester excess amounts of calcium
ions to give good texture and shelf life. |
| Glucono
delta lactone (GDL) |
Acidulants |
Glucono delta lactone (GDL) can
also be useful in lowering pH without contributing
excessive tartness. |
| Lactic Acid |
|
When the pH of the system
needs to be controlled, Lactic Acid is
our first choice, due to its compatibility with dairy
systems and flavours. |
| Maltodextrin |
Bulking agents
Used where a product with reduced sweetness and cost
is required. |
Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. The use of a small
amount of maltodextrin can improve
mouthfeel and “bulk” without adding significantly
to sweetness. |
| Polydextrose |
|
Polydextrose is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Caramelised
Sugars |
Aromatic,
Flavour |
Caramelised
sugars from Felix
Koch Offenbach (FKO) provide
varying degrees of caramel flavour, from
mild caramel, right
through to the dark bitter 75/760-01
The Felix
Koch Offenbach (FKO) Caramelised Sugar range
is a cost effective and consistent ingredient that
gives excellent caramel flavour.
The Felix Koch Offenbach (FKO) Caramelised
Sugar range
also allows manufacturers to remove any traditional caramelisation step from
manufacturing, improving efficiency and consistency of final product. |
| Cocoa
Powder |
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.
We recommend cocoa powder 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 dessert applications.
Generally, artificial colours are more stable and
cost effective.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Mono-di glycerides |
Emulsifier |
Where additional emulsification
is required, mono-di
glycerides can
provide emulsion stability. Dispersible
mono-di glycerides are well
suited to dairy systems. |
| Flavours |
Flavour |
Dessert
and dairy flavours, such as vanillas, creams, butters, “brown” flavours
(chocolate, caramel, coffee) and fruit flavours,
can add interest and complexity. |
| Carrageenan |
Gum,
hydrocolloid, thickener, stabiliser |
The main advantages of carrageenan systems
specifically for use in hot or cold filled dairy
desserts
are a creamy mouthfeel, low dosage and low process
viscosity.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Antifoam |
Processing
aid |
Foaming
can be a major issue in dairy based systems. 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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