A sweet solution for controlling sugar
How can you help prevent sugar inversion in confectionery? Simple. One word: PURAC®.
Our PURAC® lactic acid family helps you reduce the effects of sugar inversion in the continuous depositing process by buffering to a specific pH. The result: Optimum sourness with no effect on acidity.
Gelatin protection in soft candy
PURAC also helps you combat acids in gelatin-based confectionery and particularly gelatin hydrolysis, which can destroy the firmness of the candy. By buffering to controlled pH levels, PURAC gives you ﬁrmer gels at the same sourness perception.
PURAC powder for acid sanding
For acid-sanded confectionery, our PURAC® powders deliver a clean and long-lasting sour taste while keeping your product dry and attractive. And because they aren’t coated with fat, our powders also provide a clean mouthfeel in confectionery.
More confectioners are experimenting with new ingredients and flavors, reducing sugar levels and removing artificial ingredients and additives. Based on Corbion Purac research, this white paper is an absolute must-read for confectionery processors looking for innovative ingredients that appeal to the consumer, adhere to local regulations and retain superior product stability ...DOWNLOAD NOW
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