Looking to reduce gel degradation, improve chewiness, or inhibit sugar crystallization?
Acts as synergist for antioxidants, Buffers pH, Imparts falvor, Provides acidity
Adjusts pH, Chelates metal ions, Buffers pH, Imparts flavor
Adjusts pH, Provides acidic conditions while imparting a mild taste
Provides a progressive pH decrease, imparts a mild acidic taste, acts as a firming agent in alginate or pectin stabilized fruit preparations
masks off-notes and improves aftertaste
Supports flavors, Acidifies soft and hard candies mildly, Reduces gel degradation in soft candies.
Adjusts pH, Reduces sugar inversion in candy
Enriches the calcium content, Adjusts pH, Enables use of nutrition claims, enables use of health claims
Enriches the calcium content, Adjusts pH, Firms up consistency, Avoids caking, Enables use of nutrition claims, enables use of health claims
Serves potassium fortification, Buffers pH, Improves complexity and/or stability, Chelates metal ions, Replaces sodium and serves sodium-free pH regulation, enables use of nutrition claims, enables use of health claims
Enriches the zinc content, enables use of nutrition claims, enables use of health claims
Provides high stabilising and suspending properties, Provides excellent freeze / thaw stability, Compatible with most commercial thickeners and stabilisers
flow agent, releasing agent
Prevent sugar crystallization
Improve chewiness of soft candies, lengthen shelf life of hard candies, binder for tablet application, inhibit sugar crystallization.
Natural and Synthetic