| Citric
Acid |
Acidulants
Acidulants can be used
in margarine products to reduce pH to a level where
microbial growth is severly hindered. |
Citric Acid is
a general-purpose acidulant and can be used in margarine
at low dose rates. It can also be used to sequester
some metals and retard oxidation. |
| Lactic
Acid |
|
Lactic Acid is
the acid normally associated with dairy products, and
gives a smoother flavour profile in acidified dairy
beverages. |
| Tocopherols |
Antioxidants |
We
can offer a wide range of natural vitamin E
derivatives including natural
tocopherols in various concentrations to reduce
the rate of fat oxidation.
 See
our Antioxidant section for
more information. |
| Oleoresins |
Aromatics |
Oleoresins can
be used to enhance flavour. |
| Natural
Colours, Artificial
Colours |
Colour |
While our colour range
is extensive, the most commonly-selected colours for
margarines are in the yellow – orange
hues. D.D.
Williamson offer a wide range of annatto
colours including oil dispersions
of bixin.
Please contact
us for more information. |
| Distilled
monoglycerides (DMG’s) |
Emulsifiers |
There
are various forms of distilled
monoglycerides (DMG’s) (powder, beads,
pellets and block) through to specialty emulsifier
combinations for applications such as puff pastry margarine,
cake margarine, and low fat applications.
Other specialty emulsifiers may be required for additional
functionality, or in unique circumstances such as very
low fat. |
| Lecithin |
|
Both liquid and de-oiled
lecithins can be used to help facilitate
stable water in oil emulsions.
We recommend lecithin from ADM. Please contact ADM directly: www.adm.com. |
| Flavours |
Flavours |
Enzyme
Modified Dairy flavours are ideal for spread
applications, be they full- or reduced-fat, or for
industrial applications. They can add great taste and
rich texture. |
| Gums and hydrocolloids |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers |
In select low fat applications,
various gums and hydrocolloids may
be used to provide mouthfeel, control flavour release
and reduce syneresis.
Please contact
us for more information. |
| Plant sterols |
Nutraceuticals |
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. |
| Potassium sorbate |
Preservative |
In reduced-fat applications, preservatives
such as potassium sorbate may be required
to inhibit the growth of yeast and moulds. |
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