| Sodium
Citrate |
Acidity
regulator and buffering agent |
In highly
acidic systems, or where there are large amounts
of soluble calcium ions present, buffering agents
such as Sodium Citrate can
sequester the free calcium and assist with more consistent
bake-stability. |
| Citric
Acid |
Acidulants
Used to lower pH to the optimum range for stabilisers
such as pectins.
Also used to balance the perception of acid and sweetness, especially in fruit
products. |
Citric
Acid is a natural acidulant that gives a
pleasant acid note. |
| Tartaric
Acid |
|
Tartaric Acid is
a natural acidulant, but with a slightly more acidic
profile than citric acid.
 Other
less commonly used acidulants are summarised in
the Acidulants section. |
| Ascorbic
Acid |
Antioxidant |
Ascorbic
acid can often provide colour-stability
in fruit fillings. |
| Citrus
Oils |
Aromatics,
flavour enhancers |
Amedeo
Giovanni offers a full range of citrus
essential oils, including orange, lemon
and lime. |
| Oleoresins |
|
Oleoresins to
use in fruit fillings might include
cinnamon, clove, ginger and nutmeg. |
| Maltodextrin |
Bulking
agents
Used where a non-standard jam is made,
often with lower calorific content. |
Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. |
| Polydextrose |
|
Polydextrose is
a bland bulking agent with virtually no sweetness,
and reduced calorific content. |
| Natural
Colours, Artificial
Colours |
Colour
Additional
colour may be required to improve the visual impact,
and to provide contrast between filling and pastry. |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in all bakery
filling applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Citrus Fibre |
Fibre
Fibres can provide mouthfeel and enhance bake-stability,
while also contributing to the nutritional makeup of
the final product. |
AQ
Plus Citrus Fibre from Herbafood has
high water absorbance and increases filling viscosity.
Bake trials also indicate an improvement in bake-stability. |
| Flavours |
Flavour |
Fruit flavours,
along with butter and cream
flavours, plus enzyme
modified dairy Flavours, add interest and complexity. |
| Alginate |
Gums,
hydrocolloids, thickeners, stabilisers
Temperature-tolerant
hydrocolloids can provide extra viscosity to assist
with filling and bake-stability. |
Alginate provides
outstanding bake-stability in fruit fillings, and
at the same time gives a
very pulpy, shiny, rich-in-fruit appearance.
We recommend alginate from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Carrageenan |
|
Some carrageenans are
designed for use in dry mix and non-bake-stable
fruit fillings.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Microcrystalline
Celullose (MCC) |
|
Microcrystalline
Celullose (MCC) provides excellent bake-stability
and freeze / thaw-stability. This is particularly
suited to the stabilisation of bake-stable fruit
fillings and bakery cream fillings.
MCC is shear-thinning and remains
insoluble: unlike soluble hydrocolloids it only slightly
increases viscosity. Therefore, it is possible to
obtain very good bake-stable properties in ready-to-use
bakery creams, while maintaining a very low process
viscosity.
Specialty Colloidal MCC provides a creamy mouthfeel,
with a short texture and a clean flavour release in fruit fillings.
We recommend MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Pectin |
|
Classic
AB901 pectin from Herbstreith & Fox,
used in conjunction with calcium, produces bake-stable
fruit fillings. Pectins are better suited to acidic
food systems
Please contact
us for more information on the full range of bake-stable pectins |
| Xanthan |
|
Xanthan can
be used to reduce fruit flotation in jams, without
interfering with the pectin set. |
| Fructose |
Sweeteners |
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
be 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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