level of sourness. Additionally, the low moisture absorption characteristic of these powders is particularly beneficial for hard candies. It prevents stickiness, which can compromise the candy’s integrity and make it less enjoyable to eat. By maintaining a dry and firm texture, the candies stay intact and appealing over time. For soft confectionery, the PURAC®


powders offer essential protection against gelatin degradation. This is vital for preserving the texture and quality of the product, ensuring that soft candies retain their desired chewiness and structural integrity. By addressing these critical factors, Corbion’s PURAC® powder portfolio provides a comprehensive solution that enhances both the flavour and the durability of sour confectionery, meeting the high expectations of both manufacturers and consumers. Corbion’s lactic acid-based powders are particularly adept at reducing or replacing citric acid in candy products, offering a milder flavour that appeals to a broad audience. Their low moisture absorption capabilities protect against stickiness, and their low acid migration properties prevent the loss of sourness, thereby extending the product’s shelf life. For products destined for humid climates, Corbion’s patented, malic acid-based PURAC® Powder MA stands out. This innovative solution boasts extremely low hygroscopicity and enhanced stability. Its oil-free coating delivers a perfect acidity profile, contributing to a fresh, clean mouthfeel that consumers will love. Sour panned candies present unique manufacturing challenges, particularly concerning sugar inversion and maintaining the integrity of the candy’s outer layer. Corbion’s PURAC® Powder MA is specifically designed to inhibit interactions between the candy core and its panning layer, resulting in a better- looking product that retains its shape, smooth surface, and visual appeal. This stability is particularly important during storage and distribution, ensuring the candy remains attractive and intact until it reaches the consumer. In addition to preventing sugar inversion,


PURAC® Powder MA provides high stability and low hygroscopicity, ensuring that the candy stays dry and appealing even


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Corbion’s PURAC® Powder MA is specifically designed to inhibit interactions between the candy core


and its panning layer, resulting in a better- looking product that retains its shape, smooth surface, and visual appeal”


in adverse conditions. This is especially beneficial in humid climates where traditional candies might become sticky or lose their shape. The low acid migration property of this powder is another significant advantage, keeping the sour taste consistent and intense throughout the product’s lifecycle. This ensures that consumers experience the same level of sourness from the first bite to the last. PURAC® Powder MA contributes to a more efficient and cleaner manufacturing process through its minimal dusting properties. This not only enhances the cleanliness of the production environment but also ensures that the sour coating is evenly distributed on each


candy piece. The oil-free coating delivers a clean, fresh mouthfeel that consumers find pleasant. This combination of structural integrity, stability, consistent flavour, manufacturing efficiency, and consumer satisfaction makes PURAC® Powder MA an invaluable ingredient in the creation of high-quality sour panned candies. Corbion’s buffered lactic acid-based solutions also help overcome common candy manufacturing challenges beyond sour panned candies, including preventing sugar inversion in hard confectionery and avoiding gelatin degradation in soft candy, ensuring that all types of sour confectionery maintain their desired quality and texture.


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