| Glucono delta
lactone (GDL) |
Acidulants |
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. |
| Lactic Acid |
|
Glucono delta
lactone (GDL) can also be useful in lowering
pH without contributing excessive tartness to
the flavour of the final product. |
| Oleoresins |
Aromatics |
Hawkins Watts Australia has a full range of oleoresins including paprika, black
pepper, ginger, celery, garlic and
many more.
 Please contact
us for more information. |
| Maltodextrin |
Bulking Agents |
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. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a full range of natural and artificial
colours for yoghurt applications from DD
Williamson and Phytone.
Annatto is commonly used in yoghurt
applications where a light yellow colour is required. Annatto is
classified as a natural colourant, and is very cost
effective. |
| 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. |
| Gelatine |
Gums, hydrocolloids,
thickeners, stabilisers |
Rousselot offers
a range of high grade gelatines suitable
for yoghurts. Gelatine is a unique stabiliser that
gives good viscosity and mouthfeel, with the added
benefit of “rehealing” when cut, and
therefore with minimal syneresis. |
| Pectin |
|
Herbstreith
and Fox offers a range of pectins suitable
for yoghurts, including H&F Amid
CM020. This pectin provides good mouthfeel
and viscosity, with minimal syneresis. |
| Propylene Glycol Alginate
(PGA) |
|
Propylene
Glycol Alginate (PGA) can
be used to replace starch and gelatine in low fat
and sugar free yoghurt. It can be
added to the milk before fermentation and will impart
a creamier
texture, improved sheen and eliminate syneresis.
We recommend PGA from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Stabiliser blends |
|
Stabiliser
blends, with or without gelatine, can
be used to improve body and mouthfeel, and prevent
syneresis. |
| Calcium
carbonate, Calcium
citrate |
Minerals
Yoghurt offers an easy delivery system for minerals
for health and well being. |
Calcium carbonate and calcium
citrate are
commonly used to boost product calcium levels. Iron,
magnesium and mineral addition are also areas
of increased interest.
Hawkins
Watts Australia has a wide range of minerals including
the main mineral categories such as
calcium, iron, magnesium, zinc and copper.
|
| Plant sterols |
Nutraceuticals
Yoghurt systems offer a wonderful opportunity to deliver
healthy ingredients. |
Plant
sterols are based on Soy sterols,
and when absorbed by the body will help block the amount
of cholesterol absorbed, ultimately lowering the blood
cholesterol levels. |
| Spirulina |
|
Hawaiian Spirulina from Cyanotech is
a unique micro-algae, high in protein, rich in beta
carotene, calcium, iron, vitamin B-12, the rare essential
fatty acid GLA, and phytonutrients. |
| 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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|
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