| ≥1 piece |
Product Description
Confectionery products are food formulations characterized by aqueous dispersions of sugar syrups and are available in a broad variety of forms including caramels, marshmallows, gums, jellies and gummies, and hard candies.
A soft jelly is characterized by a soft and chewy texture typically conferred by gelatin, starch carrageenan, guar or pectin-based gel. When it comes to fruit-flavoured products, sugar and acid need to be balanced in order to achieve the optimal taste. The use of acidifiers combined with buffer salts in gelatin-based gums, for instance, determines the texture and taste. Chewy candies, made with different gelling agents and sweeteners, offer certain texture characteristics and eating properties.
Lactic acid powder, on the contrary, has a soft flavour that is used at its best advantages to enhance milder flavour such as cherry, strawberry etc. Lactic acid powder also boosts some fruit taste (melon, mango, carambola, cherry, strawberry and litchi) and enhances mint and herbal confectionery products.
Improving sourness
To help soft confectionery manufacturers create products that feature the sourness they are striving for, HonghuiBio has developed lactic acid powder, a natural solution available in both power and liquid form. Lactic acid powder 60%, which is a powder form of natural L-Lactic acid, produced by neutralization, has been developed to achieve strong sourness effect on sanding-coating sugar candies. Lactic acid powder 60% offers possibilities to achieve a long-lasting sour taste, appetising appearance in soft candies, while harmonizing the final taste of the product.