| Glucono
Delta Lactone (GDL) |
Acidulant |
GDL is
a slow-release acid that can influence
the solubility of various minerals such as calcium
salts, and can assist with pectin and alginate-based
reformed products. |
| Essential
Oils |
Aromatics,
flavour enhancers |
Amedeo
Giovanni offers a full range of citrus
essential oils, including orange, lemon
and lime. |
| Oleoresins |
|
Oleoresins to
use in restructured fruits might include
cinnamon, clove, ginger and nutmeg. |
| Maltodextrin |
Bulking
agent |
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. |
| 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 restructured products. |
| Flavours |
Flavours |
Savoury and vegetable flavours enhance
the sensory impact of any restructured product. |
| Alginate |
Gelling
agents, gums, hydrocolloids, thickeners, stabilisers |
Alginates impart non-thermo-reversible or heat-stable properties,
allowing the restructuring of fruit pieces with
a very good form and shape-stability during baking.
In addition to bake-stability, these restructured
fruit pieces are extremely freeze-thaw-stable.
When these restructured fruit pieces are used in
muffins and other bakery items, they will retain
their integrity and not bleed, which usually occurs
when natural fruit is used.
We recommend alginates from FMC BioPolymer. Please contact FMC BioPolymer
directly: www.fmcbiopolymer.com. |
| Pectin |
|
High Methoxyl
Pectin from Herbstreith & Fox can perform a similar
function. |
| 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 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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