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Applications > Spreads & sauces > BAKERY
GLAZES, CREAMS & ICINGS
Bakery
Glazes, Creams & Icings
| Ingredient Functionality |
Ingredient and Benefits |
| Acidity
regulators and buffering agents |
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Buffering agents are often
used to sequester calcium and other ions, especially where
calcium-sensitive gelling agents are used, such as amidated
and low ester pectins, and alginates.
Recommendations for highly acidic conditions include Sodium
Citrate.
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| Acidulants |
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Citric
Acid is a natural acidulant that gives a pleasant
acid note, and is often used to achieve the optimum pH
for glazing systems.
 Other
less commonly used acidulants are summarised
in the Acidulants section.
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| Colours |
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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. |
| Gums
and hydrocolloids |
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Herbstreith
and Fox have a full range of pectins for
bakery glazes and nappages. Most of these are based on the H&F
Amidated pectin range, which are thermoreversible. |
| Preservatives |
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Potassium
sorbate is often used to prevent yeast and mould growth.
Potassium sorbate loses effectiveness if the pH is greater
than 6.5.
Sodium Benzoate also has similar effect
on yeast and mould growth, but needs to be used at a pH level
below 4. |
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