Corbion's buffered acid blends and powders, based on PURAC® natural lactic acid, help you boost the taste, texture, shelf life and appearance of your confectionery products. They deliver outstanding results when reducing use of citric acid, or when replacing it altogether.
Opting for blended acids or powdered acids over a single acid can help you create optimal flavor/sourness profiles and prevent sugar inversion in hard boiled candy. It can also help avoid gelatin degradation and stickiness in soft candy, where Corbion powders excel in the acid-sanding process.
Boost taste and texture in confectionery
Our solutions for acidification help you achieve the distinctive taste you want in your candy. Choosing from our portfolio gives you control over the character of the sourness and intensity of the candy flavor your customers will experience when balanced against sugars and sweeteners –all while optimizing the pH of your product.
Just as preventing stickiness is crucial in hard boiled candy, the texture of soft candy is no less important in shaping the consumer perceptions of your candies. Corbion provides the expertise needed to pair our solutions with various hydrocolloids – such as pectin, starch or carrageenan – to make your vision a reality. We'll find the acid or acid blend that works best given the specific sourness, production parameters and drying time your hydrocolloid requires. If you're using carrageenan, for instance, we will likely recommend our PURAC® CLM and PURASAL® HiPure P Plus to deliver the potassium needed to achieve an optimal gel structure.
Whatever taste or texture you want in your candy, and whether you need a liquid or powder solution, we have the ingredient portfolio and know-how to help you make it happen.
For direct questions on how to use these products in your applications, please fill the contact form to get in touch with us directly.
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