Canadian approval for sugar coating technology
Corbion has revealed that its coated malic acid has received approval for use in sugar confectionery products in Canada.
Suitable for acid sanded confectionery, Purac powder MA is said to remain stable in products with an extended shelf life and delivers an instant and lasting sour taste. The fat-free coated malic acid can help to meet growing demand for increasingly extreme and sour taste profiles, while also delivering enhanced product stability, according to the company.
Many acids used in candy applications are coated with fat, which can lead to stability issues including hygroscopicity, acid migration, gelatin degradation and off flavours. This results in stickiness and a loss of textural integrity with impaired visual appeal. Acid migration into the candy also means traditional acid powders lose their immediate upfront sourness, especially in long shelf life products.
Corbion says Purac powder MA, however, remains dry throughout the shelf life and dissolves much faster on consumption than fat coatings, resulting in a more intense sour taste. It is already available in Europe and the US and Corbion was last year granted a European patent for the coating technology.
“Consumers are continuously looking for new and increasingly extreme flavour experiences,” the company says. “Meanwhile, as supply chains become longer, they also want limitless access to snacks and candy, placing increased emphasis on product stability. Achieving optimal stability and appearance is therefore a significant challenge for confectioners.”
