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.