| 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. |
| 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 beverage
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Flavours |
Flavour |
Flavours are available in both liquid and powder forms. |
| Carrageenan |
Gums,
hydrocolloids, thickeners, stabilisers |
Carrageenans are
added to ice cream for syneresis control and texture
modification.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Microcrystalline
Cellulose (MCC) |
|
Microcrystalline
Cellulose is used extensively in
full and low fat ice cream. It assists in foam
stabilisation and fat emulsification, as well as
improving creaminess and control of ice crystal
growth during freeze/thaw cycling.
We recommend MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Stabiliser/emulsifier
systems |
|
Stabiliser/emulsifier
blends for low fat, standard and premium
ice creams help to give meltdown resistance,
a creamy or refreshing mouthfeel, and pleasant
flavour release. |
| Nougat
Pieces,
Toffee 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. |
| Dextrose |
Sweeteners |
Dextrose monohydrate is
a powdered sweetener with a lower sweetness than
sucrose that can be added to decrease the freezing
point without excessively affecting sweetness. |
| 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 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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