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| 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. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in meat
applications.
Our suppliers, DD
Williamson and Phytone,
cover the spectrum of colour, including yellow shades
for batter applications. |
| Dehydrated
Herbs |
Dehydrated products,
flavour |
Dehydrated herbs can
provide flavour, colour and texture to batters. |
| Flavours |
Flavour |
Savoury and vegetable flavours can
enhance the sensory impact of batters. |
| Alginate |
Gum,
hydrocolloid, thickener, stabiliser |
Alginate can
be incorporated into batter formulations to form
a heat-stable, moisture-impermeable film that
will enhance batter cling and prevent battered
products from drying out when on display under
heat lamps.
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Guar gum |
|
Guar gum is
used as a batter thickener. |
| Xanthan |
|
Xanthan is
also used as a batter thickener, with superior suspension
and adhesion properties. |
| Dextrose |
Sweetener |
Dextrose is
a natural sweetener than can provide extra browning
to batters when cooked. |
| 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 batters,
and
other
meat applications, see our Technical Toolbox. |
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