From lollipops to hard-boiled sweets and candy canes, hard confectionery is a delight for children (and grown-ups!) across the world. It's a market segment that is constantly evolving – with consumer demands changing rapidly in response to new trends and crazes.
Sugar inversion is a notorious hurdle for makers of hard candy – causing the stickiness consumers hate when opening the wrapper of their favorite confection. Although it is a common problem in hard confectionery manufacturing, it is also one that Corbion knows how to solve with its buffered lactic acid-based solutions.
Our PURAC® buffered lactic acid helps prevent sugar inversion and provides additional benefits for your next candy innovation. These benefits include:
Helping maintain a consistent pH level and preserving gel strength
Achieving the sourness you want while allowing the pH and texture of your product to remain stable
Creating unique products with differentiating sourness and enhanced fruit flavors
Corbion's Sugar Inversion Tool also helps confectioners to accurately estimate the ideal sourness and stability of their hard confectionery products without incurring inversion - and to identify the solution for making it happen.
At Corbion, we've been working with hard confectionery for decades – and our expertise goes far beyond the prevention of sugar inversion. Whether you are up against challenges related to shelf life extension, fortification, or enhancing taste and texture in your boiled sweets, our experts can help.
The team at Corbion can help you create the perfect, differentiating balance of sourness and stability, so your hard candy can deliver the experience your customers want and expect.
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