| 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 increase the product pH.
We prefer adding sodium citrate to acidic systems in the
form of a 20% solution. |
| Acidulants |
Used to lower pH to the optimum
pH 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.
|
| Aromatics |
| |
Maltol and ethyl
maltol are both exceptional flavour enhancers,
and can be used to boost berry flavours. |
| Bulking
agents |
Used where a product with reduced
sweetness and cost is required.
See
our information on Bulking
Agents |
Maltodextrin can
be added as a nutritive bulking agent, with reduced sweetness
in the final product. |
| Colours |
| Additional colour may be required
to improve the visual impact, and to provide contrast between
ripple and white base. |
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. |
| Fruit
stabilisers |
High Viscosity
when added or mixed to the dairy product.
|
Guar Gum provides high
viscosity for low – medium solids fruit preparations.
Herbstreith & Fox Pectins offer excellent stability in various fruit systems.
Herbstreith & Fox Amid
CF020 gives a short-textured gel suitable for “fruit
corners”. H&F Classic AY 900 range provides good
stability and excellent flavour release.
Herbafoods AQ Plus
Citrus Fibre has high water-absorbance and increases
filling viscosity. Bake trials also indicate an improve in
bake-stability.
Locust
Bean Gum provides good viscosity and appearance
in the finished preparation. |
| Nutraceuticals |
|
With high levels of beta carotene,
iron, vitamin B12 and gamma linoleic acid (GLA), spirulina is an excellent addition to fruit preparations for yoghurt. |
| Minerals |
Many manufacturers choose to
add additional minerals to baked products. Typically these
include calcium in a number of formats, but other minerals
can also be added.
See
our Minerals section |
Calcium
Citrate is a fine powdered
material, with low levels of aluminium, suited to specialty
mineral applications. It also has a standardised
solubility, and it is important to set up gels with low methoxyl
pectins and some alginates. |
| Preservatives |
Given the temperatures involved
in baking, combined with high solids and often low pH,
preservatives are usually only required as an insurance
to ensure no yeast or mould growth. |
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. |
| 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. |
 |
|
