PURAC: lactic acid, lactates and gluconates

PURAC lactic acid and lactates have different functionalities in the confectionery industry such as:

· Variation in candy flavors

Flavors

Flavors in modern sugar confectionery show a greater variety than ever. Fruit flavor combinations, mixes of fruit with cream and even candies with spicy flavor notes have been successfully introduced to the market. The acids used in such formulations are often an essential factor in their success.

PURAC offers acidulants in different qualities (buffered, etc.) and in liquid or powder form. Mixes with other organic acids are also possible (e.g. citric-lactic, malic-lactic).

Typical confectionery products suitable for PURAC acidulants are:

Reduced Sugar Inversion

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. The acidulants you select depend on your production process (batch / continuous forming / depositing).

Acid sanding of soft candies with PURAC Powder

The key benefits of the use of PURAC Powder in soft candies are:

· Direct acid release

· Long-lasting sourness

· White and dry appearance

PURAC Powder is an excellent product for sour sandings. It provides a direct acid release and long-lasting sourness. Compared to other acids, PURAC Powder results in a stable sanding due to its minimal hygroscopicity. It helps to extend the shelf life of your soft candy.

A sanding based on PURAC Powder gives your candy a white and dry appearance, even after storage under high temperatures. PURAC Powder is a free-flowing product that can be easily mixed with sugar and other acids in order to vary the flavor profile.

1. Coated Malic

2. PURAC Powder

3. Blend PURAC, fumaric, coated malic acid

The picture indicates the superior quality of PURAC Powder over coated acids. PURAC Powder helps to produce a sanded candy with: direct acid release, stable white sanding and long-lasting sourness. These wine gums have been stored for half a year at a constant temperature of 35°C/ 95°F and 70% RH. PURAC Powder is considered to be very suitable for the confectionery industry.

Reduced gelatine degradation with PURAC BF

The main advantages of using PURAC BF (buffered lactic acid) are:

· Reduced gelatine breakdown

· No reduction in sourness

· Cost-efficient ingredient

The gelatine strength in wine gums is dependent on their pH level, among other things. Low pH levels result in reduced gel strength due to breakdown of the gelatine. Implementing a buffer in the gelatine results in a stronger gel and therefore helps to reduce costs. Cost savings can be realized via reduction of gelatine in the formula or by the use of a lower bloom quality.

PURAC BF and PURAC CL (buffered lactic/citric acid) give strength to gelatine and provide flavor without sacrificing firmness.