Does your confectionery pass the acid test?
Our buffered acid blends and powders based on PURAC® natural lactic acid help you boost the look, feel, taste and shelf life of candy: Ideal for total or partial citric acid replacement in confectionery.
Why use a single acid for confectionery acidification when you can you blended acids or powdered acids? The simple answer is that by using the latter, you prevent sugar inversion in your hard boiled candy; and both gelatin degradation and stickiness in your soft candy – where our powders boost the acid-sanding process.
Boost taste and texture in confectionery
Our solutions for acidification in confectionery also boost taste: Specifically by controlling sourness and intensifying candy flavor balanced against sugars and sweeteners – and all while maintaining a stable pH.
It’s a sweet story for manufacturers in more ways than one: PURAC® is easy to process and available in both liquid and powder form.
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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