| Citric
Acid |
Acidulants |
While
acetic is the main acid added to tomato sauce, Lactic
Acid and Citric Acid can
also be used to enhance the flavour profile. |
| Lactic
Acid |
|
While
acetic is the main acid added to tomato sauce, Lactic
Acid and Citric
Acid can
also be used to enhance the flavour profile. |
| Oleoresins |
Aromatics |
Hawkins
Watts Australia has a full range of oleoresins including tomato, paprika, black
pepper, ginger, celery, garlic and
many more.
 Please contact
us for more information. |
| Citrus
Fibre |
Bulking
agent |
Herbacel
AQ Plus Citrus Fibre from Herbafood is a high viscosity
fibre which can add mouthfeel and viscosity to sauce
products. |
| Natural
Colours, Artificial
Colours |
Colour |
Hawkins
Watts Australia 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. |
| Dehydrated Herbs |
Flavour, texture |
Dehydrated herbs provide
flavour and texture to sauce products. |
| Flavours |
Flavours |
Natural and nature identical tomato
flavours can be used to boost the taste
of your sauce. |
| Microcrystalline Cellulose
(MCC) |
Gelling agents,
gums, hydrocolloids, thickeners, stabilisers
Hydrocolloids can be added to a tomato-based or an apple-based
sauce as long as the product is not labelled as 'Tomato
Sauce' |
Specialty Microcrystalline
Cellulose is often used
in conjunction with Xanthan Gum in
tomato-based sauces, to reduce starch levels and
improve sauce
cling. Even at elevated temperatures, certain grades
of MCC will
control separation and syneresis, and improve flavour
impact, compared with sauces made with high levels
of starch.
We recommend MCC from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Pectin |
|
Classic AD600 pectin from Herbstreith
and Fox can provide a short clean
texture with the necessary flow properties. |
| Xanthan |
|
Xanthan is
used to improve sauce cling. |
| 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 has similar effect
on yeast and mould growth, but needs to be used in
a product pH below 4. |
| Stevia |
Sweeteners |
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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