Our buffered acid blends and powders based on PURAC® natural lactic acid help you boost the look, feel, taste and shelf life of candy: Ideal for total or partial citric acid replacement in confectionery.
Why use a single acid for confectionery acidification when you can you blended acids or powdered acids? The simple answer is that by using the latter, you prevent sugar inversion in your hard boiled candy; and both gelatin degradation and stickiness in your soft candy – where our powders boost the acid-sanding process.
Boost taste and texture in confectionery
Our solutions for acidification in confectionery also boost taste: Specifically by controlling sourness and intensifying candy flavor balanced against sugars and sweeteners – and all while maintaining a stable pH.
It’s a sweet story for manufacturers in more ways than one: PURAC® is easy to process and available in both liquid and powder form.
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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