| ≥1 piece |
Product Description
The confectionery market has shown an increasing need for natural solutions to produce healthy and, at the same time, indulgent products. Being aware of this need, HonghuiBio has developed a wide range of solutions that provide the very best of nature to confectionery products by combining traditional and innovative technologies.
HonghuiBio has acquired an extensive expertise in biotechnology, serving the food, feed, personal & health care and industrial martkets. Based on its valuble experience in lactic acid neutralization and the development of other derivatives, HonghuiBio continuously creates sustainable, innovtive and health-friendly solutions. In collaboration with its customers and scientific partners, HonghuiBio meets the challenge of sharing the unlimited potential of nature for a sustainable future.
HonghuiBio has acquired a strong reputation as one of the leading providers of natural lactic acid solutions in the field of nutrition and food safety. In particular, HonghuiBio has developed a range of health-friendly formulations enabling confectionery producers to enhance the consumer flavour experience while improving shelf-life and texture.
Nowadays, people spend more time discussing and sharing their experience about what they eat and why they like a certain product. In addition to taste, consumers want to know that their food choices don't have a negative impact on health. They want natural ingredients, adequate nutrition, qualtiy over quantity and the ability to understand what's in their product. As a result, confectionery manufacturers may face some challenges when it comes to meeting the consumer's needs.
Confectionery producers must pay great attention to these major market trends and gurantee that both natural and safe ingredients have been used in their products. In order to help manufacturers achieve these goals, HonghuiBio has develped efficient solutions for: flavour enhancement, texture improvement and fortification.
HonghuiBio's product range represents efficient natural and safe solutions for flavour, texture improvement and fortification in confectionery products such as: hard-boiled candies, soft candies, chewing gums, etc.
Confectionery Application
A great number of confectionery products contain organic acids. Food-grade organic acids have different functions and play different roles. They enhance or extend falvour, preserve texture, increase shelf-life, etc.
Organic acids can differ in solubility, melting point, molecular weight and taste. The impact on the sensory properties of the finished product depends on several factors such as: the level of taste powder, the type of acid, the pH. A proper selection of acids can also help maintain the balance between sourness, tartness and sweetness.
In addition to taste, the choice of acids in confectionery is also important during the production process to avoid sugar inversion which leads to sticky products and generates a negative quality oulook. Adding lactic acid powder to the recipe is perfect for reducing the effects of sugar inversion by buffering the confectionery product to a specific pH.
In fruit-based confectionery, it is crucial to balance sugar and acids to obtain a perfect and long-lasting flavour profile. Lactic acid range is a natural product produced by neutralization that has a positive flavour-dependent effect on the taste.