How can you help prevent sugar inversion in confectionery? Simple. One word: PURAC®.

Our PURAC® lactic acid family helps you reduce the effects of sugar inversion in the continuous depositing process by buffering to a specific pH. The result: Optimum sourness with no effect on acidity.

Gelatin protection in soft candy

PURAC also helps you combat acids in gelatin-based confectionery and particularly gelatin hydrolysis, which can destroy the firmness of the candy. By buffering to controlled pH levels, PURAC gives you firmer gels at the same sourness perception.

PURAC powder for acid sanding

For acid-sanded confectionery, our PURAC® powders deliver a clean and long-lasting sour taste while keeping your product dry and attractive. And because they aren’t coated with fat, our powders also provide a clean mouthfeel in confectionery.

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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