candy-page.jpg

candy

Looking to reduce gel degradation, improve chewiness, or inhibit sugar crystallization?

Key Ingredients

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

Anti-caking,

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