Food ingredients - Hawkins Watts Australia - Technical Toolbox > Using Our Ingredients

Hawkins Watts Australia

Technical Toolbox

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Technical Toolbox - Using Our Ingredients

Acidulants

Acidulants – Properties of Common Food Acidulants (pdf)

Acidulants - Developing a Taste (pdf)

Citric Acid and Citrates in Beverage Applications (pdf)

Fruit/Vege – Natural Acids of Fruits & Vegetables (pdf)

Fruits - Chemical characteristics of common fruits (pdf)

Glucono Delta-Lactone applications (pdf)

Determination of Fruit Acids by titration and calculation of the sugar acid ratio (OECD method) (pdf)

Tartaric Acid : Why Synthetic Tartaric can’t be used (pdf)

pH of Citric Acid-Sodium Citrate solutions (pdf)

Antioxidants

FORTIUM® R30 Liquid Natural Rosemary Extract in Pork Sausage (pdf)

FORTIUM® R10 Liquid Natural Rosemary Extract - Colour Retention in Meats (pdf)

Aromatics

The essence of flavour: oils and oleoresins - article from Food Technology in New Zealand magazine, Sept. 08 issue, by Graeme Nealie

Handling Essential Oils and Oleoresins (pdf)

Colours

The Hawkins Watts Australia COLOUR SELECTOR
A tool to assist in the selection of the best food colouring for a particular food application.

Classification of natural and artificial colorants, Natural Food Colour Association (pdf)

Maximum permitted levels for Annatto Extracts (pdf)

Stability data at various pH solutions (pdf)

Stability of colours to light, heat, Alkali and acid (pdf)

Solubility of colours in water, Propylene Glycol, Ethanol and Glycerine (pdf)

Hydrocolloids
SELECTION TOOLS:

The Hawkins Watts Australia GUM SELECTOR
A tool to assist in the selection of the best hydrocolloid for a particular food application.

(Low Methylester) Amidated Pectins (H&F) (pdf)

Dispersion – A guide to Dispersion and solubilising of Carrageenan (pdf)

Gelatine Alternatives in Food (pdf)

Gelling Properties of High Methylester Pectins (H&F) (pdf)

Restructured Products – Calcium Salts commonly used (pdf)

Techniques for the Addition of Pectin into the Product Batch (H&F) (pdf)

Nutraceuticals

Rousselot Peptan Information (pdf)

Sweeteners

Maximum permitted levels for Stevia (pdf)

Sweeteners: A summary of their properties (pdf)

Other

Information on calculating and preparing salt brines (pdf)

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