For centuries, acidification has helped control the growth of undesirable microorganisms in foods and beverages, whether through the addition of various acidulants to lower product pH or through fermentation, which triggers a natural acidification process. Either way, acidifying food products can create an environment that’s unhospitable to bacteria, so those foods stay safe and fresh longer. Acidulants are also commonly used to achieve desired flavors in beverages, dairy products and confections.
As a global leader in the production and application of lactic acid and its derivatives, Corbion has developed a highly sophisticated ability to help manufacturers achieve their flavor and preservation goals through acidification.
We deliver the benefits of acidification in a variety of applications, including:
Discover the advantages that come with leveraging Corbion’s expertise in food and beverage acidification. Contact us for more information.
Coating confectionery with a blend of sugar and acid powder offers unique opportunities for developing exceptional products and differentiating confectionery brands.
A simple, natural way to deliver the sourness consumers want without compromising product quality.