Corbion Purac has been granted a European patent for its unique coating technology for acid powders, applied in acid-sanded sugar confectionery. Based on this innovative technology, Corbion Purac has already developed a range of market-leading malic acid powders, such as PURAC® Powder MA, which enables manufacturers worldwide to develop differentiating sugar confectionery with instant and intensive sour taste profiles and prolonged shelf life.
Many coated acids for confectionery applications use fat-coating technology. This not only provides taste issues, such as a delay in the release of the sourness or even a rancid off-taste, hygroscopicity and acid migration can also occur. The result is often a loss of instant sourness and sticky or humid products with impaired visual appeal, especially in long shelf-life applications. Corbion Purac's patented 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, comments: "This is a really exciting moment for us and we're pleased that we're the only supplier able to offer this groundbreaking solution to the European confectionery market. 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. The feedback we have received so far has been extremely positive and we're very much looking forward to launching further ingredients based on this proprietary technology."
As an expert in sugar confectionery, Corbion Purac not only supplies acid powders (under the PURAC® Powder brand) and lactic acid, but also a range of buffered acid blends, which provide stability as well as the taste differentiation consumers increasingly desire. In addition, the company has combined its application expertise and commitment to innovation with scientific research to create the Corbion Sourness & Inversion Calculator, a unique modelling tool which can help predict both sourness and stability in hard boiled candy.
For more information, please contact:
Readers: Dirk Goedhart, Marketing Manager Food, Corbion Purac. Tel: +31 183 695 203 Email: d.goedhart@corbion.com or visit www.corbion.com/food
Press: Wiebke Thiel or Emma Simms, BDB. Tel +44 161 925 4700 Email: wiebke@bdb.co.uk or emma@bdb.co.uk
