| Sodium
Citrate |
Acidity
regulator, 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 increase the product
pH. We prefer adding sodium
citrate to acidic systems in the form of a 20% solution. |
| Citric
Acid |
Acidulant
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 |
|
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. |
| Essential
Oils |
Aromatics,
flavour enhancers |
Amedeo
Giovanni offers a full range of citrus
essential oils, including orange, lemon
and lime. |
| Maltol |
|
Maltol and ethyl
maltol are both exceptional flavour enhancers,
and can be used to boost berry flavours. |
| Oleoresins |
|
Oleoresins to
use in fruit preparations might include
cinnamon, clove, ginger and nutmeg. |
| Maltodextrin |
Bulking
Agents |
Used where a product with
reduced sweetness and cost is required.
Maltodextrin can
be added as a nutritive bulking agent, with reduced
sweetness in the final product. |
| Natural
Colours, Artificial
Colours |
Colour
Additional
colour may be required to improve the visual impact,
and to provide
contrast between ripple and white base. |
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. |
| Flavours |
Flavour
While fruit may contribute significant flavour, the
rigours of formulation and processing may reduce flavour
strength and perception. The addition of flavour can
help deliver the required flavoursome product. |
Fruit
flavours, along with an assortment of butter and cream
flavours, plus Enzyme Modified Dairy Flavours, can
help to add interest. |
| Alginate |
Gums, hydrocolloids,
thickeners, stabilisers |
Alginate provides
good viscosity with a short texture.
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Carrageenan |
|
Carrageenan imparts
a thixotropic network that keeps fruit pieces uniformly
suspended, but flows when shear is applied. Preparations
made with particular carrageenans have
good clarity and sheen, and mix easily into dairy
systems as they are not calcium reactive.
We recommend carrageenans from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Citrus Fibre |
|
AQ Plus Citrus
Fibre from Herbafoods has
high water-absorbance and increases filling viscosity.
Bake trials also indicate an improve in bake-stability. |
| Guar Gum |
|
Guar Gum provides
high viscosity for low – medium solids fruit
preparations. |
| Locust Bean Gum
(LBG) |
|
Locust Bean Gum provides
good viscosity and appearance in the finished preparation,
and is one of the more common fruit prep' stabilisers. |
| Pectin |
|
Herbstreith & Fox Pectins offer
excellent stability in various fruit systems.
Amid CF020 pectin from Herbstreith & Fox gives
a short-textured gel suitable for “fruit corners”.
The Classic AY 900 pectin range
from Herbstreith & Fox provides
good stability across a wide range of solids. Pectins
also tend to give excellent flavour release. |
| Xanthan |
|
Xanthan provides
high viscosity and is very pseudo-plastic, thereby
giving excellent stabilisation of fruit pieces.
There
are many other stabilisation options available from
Hawkins Watts Australia. Please contact
us for further information. |
| Calcium Citrate |
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. |
Calcium Citrate is
a fine powdered material, 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.
See
our Minerals section |
| Spirulina |
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. |
| Potassium Sorbate |
Preservatives |
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 |
|
Sodium Benzoate also has similar effect
on yeast and mould growth, but needs to be used at
a pH level below 4. |
| 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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