| Ingredient Functionality |
Ingredient and Benefits |
| Acidulants |
Used to lower pH to the optimum
pH range for most pectins (pH 3.0 – 3.4).
Also used to
balance the perception of acid and sweetness. |
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 |
| |
Although prone to quicker discolouration, ascorbic
acid can often be used to maintain colour in low
calorie products. |
| Aromatics |
| |
Maltol has been found to enhance
some fruit flavours and reduce undesirable notes from artificial
sweeteners. |
| Bulking
agents |
Used where a non-standard jam
is made, often with lower calorific content.
See
our information 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 |
| |
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 |
 |
Herbstreith & Fox Classic
Amid AF020 is a general-purpose, amidated pectin
suitable for low-solids jams and marmalades.
Click
here for a standard jam recipe 
Reduced
calorie fruit spread recipe, with polydextrose &fructose
(H&F)
Reduced
sugar fruit spread recipe (H&F)
Herbstreith & Fox Classic AB901 can be also be used to increase filling viscosity
and prevent fruit flotation. |
| 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 has a standardised solubility, and 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
insurance against 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 has
similar effect on yeast and mould growth, but needs to be
used in a product pH 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. |
