Issue 4 2018

34 ingredients
citrate. In line with current market
trends, these solutions can also
help manufacturers to deliver the
intense (sour) flavour profiles
which consumers so desire.
Each acidulant has a different
sour taste profile – some are
intense and dissipate quickly,
while others are smooth and
long lasting. Consequently, the
selection of acidulants is a key
consideration when it comes
to delivering optimal taste.
Combining the freshness of
citric acid, for example, with
the mild, lingering notes of
lactic acid creates an all-round,
great tasting candy. Buffered
acid blends therefore provide
numerous options to tailor the
sour taste experience, without
lowering pH, and thus ensure
the product remains firm and
visually attractive. Furthermore,
predictive modelling can now also
be used to help manufacturers
investigate the impact of different
acid types and concentrations on
the sourness of candy products,
via scientific calculations. This
removes the need for numerous
and time consuming lab trials,
increasing R&D efficiency.
Besides taste enhancement,
buffered acid blends can also
result in significant processing
benefits. Instead of buying and
using individual acids and buffers,
confectionery manufacturers can
procure ready-made buffered
blends. Using blends like these
enables confectioners to create
a basic recipe and differentiate
it by adding distinct flavours
and colours later in the process,
without having to change the
acidulant for each flavour
variation.
In acid-sanded confectionery,
acid powders can also help to
create taste differentiation, since
different blends can be used to
give the product varying sour
tastes depending on the type of
acid or acids used. Unique acid
powder combinations can also
be used to enhance sourness, by
minimising migration of the acid
powder into the candy, thereby
keeping more of it in the sanding
sugar on the surface throughout
shelf life.
Conclusion
Taste differentiation and product
stability are essential when it
comes to developing a successful
new confection. It is therefore
crucial for developers to consider
carefully the ingredients available
to them when formulating new
recipes to ensure they meet the
demands of today’s consumers.
Corbion supplies a range of
buffered acid blends under its
PURAC ® brand, which provide
the much needed stability as
well as the taste differentiation
consumers increasingly desire.
In addition, the company has
combined decades of application
expertise with scientific research
to create a modelling tool, which
can help predict both sourness
and stability in hard boiled candy.
The Corbion ® Sugar Inversion Tool
is being used throughout
NAM, Europe and Asia to
investigate the impact of different
acids and concentrations on
the sourness of hard-boiled
confectionery.
Alternatively, the company’s
acid powder range helps
manufacturers to provide
immediate sourness and the
ideal taste experience throughout
the product’s shelf life in acid
sanded confectionery. The unique
ingredient portfolio varies in sour
profiles, offering confectioners a
complete toolbox to create their
desired taste profiles, by giving
them the option to combine
specific profiles of different acids
for a captivating end product. n
Ardie Lankveld
Market Manager – Confectionery & Food
Corbion
www.corbion.com
www.foodmagazine.eu.com issue four 2018