Based on this technology, it has developed a range of malic acid powders, such as Purac Powder MA, which, according to Corbion, enables manufacturers to develop sugar confectionery with instant and intensive sour taste profiles and prolonged shelf-life.
The new products were developed as an alternative to fat-coating technology. Corbion Purac claimed its coating technology significantly improves stability in terms of acid migration and moisture uptake from the environment. This means the candy remains dry throughout its shelf-life and then dissolves much faster on consumption than fat-based coatings, offering consumers an instantaneous, refreshing burst of acidity.
Hans Schinck, market manager confectionery at Corbion Purac, said: “We’re pleased that we’re the only supplier able to offer this groundbreaking solution to the European confectionery market.”
Schinck added: “Our research and development team developed this technology over several years in direct response to customer demands for a solution that would help them overcome the issues associated with the use of many traditional fat-coated acid powders. We’re very much looking forward to launching further ingredients based on this proprietary technology.”