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| Maltodextrin |
Bulking Agent |
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. |
| 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. |
| Emulsifier/stabiliser
blends |
Emulsifier,
stabiliser |
Emulsifier/stabiliser
systems can be used to create aeration and stabilise the
foam. |
| Flavours |
Flavour |
Dairy flavours, such
as creams and butters, can help to add richness and
mouthfeel. While vanilla flavours, “brown” flavours
(chocolate, caramel, coffee) and fruit flavours,
can add interest and complexity. |
| Alginate,
Carrageenan, Microcrystalline Cellulose
(MCC) |
Gums, hydrocolloids,
thickeners, stabilisers |
Hydrocolloid
selection is based on the target mousse texture,
level of overrun, viscosity and processing equipment
used in manufacture.
We recommend alginates, carrageenans and MCC from FMC BioPolymer. Please contact
FMC
BioPolymer
directly: www.fmcbiopolymer.com. |
| Gelatine |
|
Gelatine from Rousselot is
also suitable for mousse applications, and can help
provide a stable foam with excellent mouthfeel. |
| Dextrose |
Sweeteners |
Dextrose monohydrate is
a powdered sweetener that can be used instead of
sucrose, to increase solids without dramatically
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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For more information on the use of our ingredients in mousses,
and
other
dairy applications, see our Technical Toolbox. |
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