| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and buffering agents |
| |
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. |
| 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 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.
|
| Antioxidants |
| |
Ascorbic acid can
often provide colour-stability in fruit fillings. |
| Bulking
agents |
Used where a non-standard jam
is made, often with lower calorific content.
Also
check out our section on Bulking
Agents |
Maltodextrin can
be added as a nutritive bulking agent, with reduced sweetness
in the final product.
Polydextrose is a bland bulking agent with
virtually no sweetness, and reduced calorific content. |
| Colours |
| Additional colour may be required
to improve the visual impact, and to provide contrast between
filling and pastry. |
HWA offers a comprehensive range
of natural and artificial colours for use
in all food and beverage applications. Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Fibres |
| Fibres can provide mouthfeel
and enhance bake-stability, while also contributing to the
nutritional makeup of the final product. |
HERBAFOOD AQ
Plus Citrus Fibre has high water absorbance
and increases filling viscosity. Bake trials also indicate
an improvement in bake-stability. |
| Gums
and hydrocolloids |
Temperature-tolerant
gelling agents:
·
Pectins
·
Alginates
·
HPMC
·
MCC
There
are many other gelling options available from Hawkins Watts
Australia. Please contact us for
further information.
 |
Herbstreith & Fox Classic
AB901 pectin, used in conjunction with calcium,
produces bake-stable fruit fillings. Pectins are better suited
to
acidic food systems
Bake-stable
fruit preparation recipe (H&F) 
Please
contact us for
more information on the full range of bake-stable
pectins. |
| Stabilisers |
Additional stabilisers can provide extra viscosity to assist with
filling and bake-stability. |
|
| Sweeteners |
| |
Daepyung Rebaten (Rebauside
A 97%) is a natural
low calorie sweetener extracted from the Stevia plant, which
has just been approved for use by ANZFA. It is an excellent
sweetener for application in low calorie products. |
