| Lactic
Acid |
Acidulant
Used to lower pH and to balance the
perception of acid and sweetness. |
Lactic
Acid is a natural acidulant that gives
a pleasant acid note, and can be used to reduce the
pH
of the
system and allow sorbates to have effective preservative
action, without adversely affecting the overall flavour.
 Other
less commonly used acidulants are summarised in
the Acidulants section. |
| Maltol |
Aromatics,
flavour enhancers |
We have
found Maltol to be exceptionally good
at rounding out chocolate flavours and masking some
bitterness. Typical dose rates are as low as 100 ppm. |
| Caramelised
Sugars |
|
Caramelised sugars from Felix
Koch Offenbach (FKO) provide varying degrees
of caramel flavour, from mild caramel, right through
to the dark bitter 75/760-02. |
| Maltodextrin |
Bulking
Agents
Used where products with
reduced calorific content are required. |
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. |
| Cocoa
Liquor |
Colour, Flavour |
Cocoa
liquor will
provide the best flavour and colour, without sacrificing
quality.
Cocoa Liquor can
be used to provide authentic chocolate flavour and
mouthfeel to sauces. |
| Cocoa
Powder |
|
Depending
on the origin, degree of alkalisation and fat content
Cocoa Powder provides the right flavour and colour
for the right application.
Generally, the higher the degree of alkalisation of the cocoa powder, the
more dispersible it becomes.
We recommend cocoa liquor and cocoa powder from ADM. Please contact ADM
directly: www.adm.com. |
| Natural
Colours, Artificial
Colours |
Colour
Additional
colour may be required to improve the visual impact,
and to provide
contrast between sauce and baked or dessert product. |
Hawkins
Watts Australia offers a comprehensive range of natural
and artificial colours for use in all sauce
applications.
Our suppliers, DD
Williamson and Phytone,
cover the colour spectrum. |
| Lecithin |
Emulsifiers
Where additional fat such
as cocoa butter is added to improve creaminess and
mouthfeel, the addition of an emulsifier can improve
product stability. |
Powdered
or liquid lecithin can
be added to improve emulsification.
We recommend lecithin from ADM. Please contact ADM directly: www.adm.com. |
| Mono
and Diglycerides |
|
Mono
and Diglycerides can
improve emulsion stability at low dose rates. |
| Flavours |
Flavour |
Butter and cream
flavours can add richness.
Brown flavours (caramels, coffees, chocolates, vanillas) can be used in
combination with caramelised sugars. They have great synergies, enriching
base and top notes for a well-rounded caramel or chocolate flavour. |
| Alginate |
Gums, hydrocolloids,
thickeners, stabilisers
Often the richness of a
sauce is linked to its viscosity and mouthfeel. The
addition of small amounts of stabilisers can provide
the right mouthfeel, while also enhancing cling and
flow. |
Alginate provides
good viscosity with a short texture. Alginate can be
made to form
thermally-stable gel networks in the presence of
calcium.
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Guar Gum |
|
Guar Gum provides
high viscosity for low – medium solids fruit
prep's. |
| Locust Bean Gum
(LBG) |
|
Locust Bean Gum provides
good viscosity and appearance in the finished preparation. |
| Microcrystalline
Cellulose (MCC) |
|
Microcrystalline
Cellulose is used to prepare low-fat
chocolate sauces and caramels, as well as to provide
bake-stability. The microcrystals of cellulose are
an excellent fat mimetic.
We recommend MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Pectin
/ Citrus Fibre blends |
|
The Herbagel range
from Herbafoods combines
the bake stability of pectin with the water binding
capability of Herbacel Citrus Fibre to produce a unique
caramel and chocolate sauce stabiliser.
Please contact us for more information. |
| Xanthan |
|
Xanthan provides
high viscosity and is very pseudo-plastic, thereby
giving excellent stabilisation of fruit pieces.
|
| Potassium sorbate |
Preservative |
Potassium sorbate is
often used to prevent yeast and mould growth.
Potassium
sorbate loses effectiveness if the pH is greater
than 6.5, and has a optimum pH of around 5.5. Please
note that the pH of the system may need to be adjusted
to ensure that the preservative works effectively. |
| Fructose |
Sweetener |
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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|
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