Providers of fresh produce frequently use vinegar as an acidulant for boosting and sustaining the flavor of preserved fruits and vegetables, but vinegar can deliver an overly strong taste and create a less-than-optimal sensory experience for the end consumer.
Corbion’s portfolio of PURAC® lactic acid-based solutions gives growers a better alternative, being formulated to control the pH of the brine used in preserves and to truly enhance the flavor of your products.
Learn more about the solutions in our PURAC® portfolio and explore the natural advantages using lactic acid for improving fruit and vegetable flavor. Get in touch with the Corbion team today.
Whether it's tackling fruit contamination, extending fruit shelf life or ensuring fruit safety... our biobased solutions based on lactic acid give you an all-important competitive advantage.Read more