Quality of candies can be optimized by selecting the right mix of ingredients. In this choice, the acidulant is of great importance!

Sugar inversion is the process whereby sucrose splits into glucose and fructose. Fructose is a very hygroscopic molecule and, as a result, candies start to stick. The process of sugar inversion is induced by Low pH-level / high acid content , High temperatures, High humidity.Incorporating a buffer system into the candy formulation reduces the sugar inversion levels during processing and storage. Buffered lactic acid reduces the inversion levels significantly and results in greater sourness.

ACIDULANTS have unique taste and flavour effects, as shown in the table below. It also boosts the impact of some aromatic flavour notes due to its volatility.

Combinations of acidulants are now commonly used in confectionery, with some extremely sour products containing up to four different acidulants. More sourness per unit weight results from acidulant combinations than from a single acidulant. ! And since we are supplying the following acidulants to the Confectionery, we can offer you the right products and technical assistance when you need it.