Sugar inversion – the breakdown of sucrose into glucose and fructose – is an all-too-common pitfall for confectioners making hard sugar candy.

The result is cold flow, causing the product to become sticky and lose its form and structure. Ultimately, sticky fingers and sticky wrappers are interpreted by consumers as a sign of poor quality or expired shelf life, leading them to reject the product.

Achieving maximum shelf life for your hard sugar confectionery is largely a matter of avoiding sugar inversion and the stickiness and unappealing ‘wet’ appearance that comes with it.

The answer to the challenge is all about the acid.

Our solution: Buffered lactic acid

The acid or acid combination you use to create your product’s distinctive flavor can either create a sugar inversion problem or elude it. Corbion’s PURAC® buffered lactic acid helps prevent the occurrence of sugar inversion by maintaining a stable pH, while it enhances sourness and fruit flavors in hard-boiled candies. Buffering allows the lactic acid to achieve the sourness you want without altering pH levels (or triggering sugar inversion), so the shelf life of your candy is increased. 

Highly soluble and easy to process, PURAC® is available as a liquid with 80% dry solids content, making it easier for you to replace citric acid in your formulation.

Read more about the liquid specialties for confectionery by downloading our brochure>>

White paper

Confectionery is alive with innovation, as manufacturers explore what’s possible and intriguing to consumers. Surprising flavors, novel textures, new formats, lower sugar levels, fewer artificial ingredients and other product features continue to reshape this highly dynamic industry. With so much change afoot, Corbion commissioned a white paper, informed by our own research, that captures the key trends and challenges affecting confectionery producers in their quest to win the allegiance of sweet tooths everywhere. Download it here.

 

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