CONFECTIONERY

In candy the use of lactic acids and lactates is divers. Acids are used in candies to counter the sweet taste of sugar and sugar replacers. Besides it enhances the impact of flavours on the taste. Lactic acid has a mild and lingering acid taste which fits very well with dairy flavours (like cream) and red fruit flavours.

Acid can induce the formation of invert sugar in candies. Sugar inversion results in sticky candies that affect the appearance negatively. Sugar inversion is influenced by the type of acid used and is related to the pH. Buffering lactic acid with sodium lactate reduces the occurrence of sugar inversion significantly while maintaining the required sourness.
Gelatine candies are losing a part of its texture because of acid induced gelatine degradation. In this application buffered lactic acid will also do the trick and reduces the degradation.

Lactic acid powder is used in acid sanded confectionery. Acid sanding can lead to sugar inversion in the outer layer of the candy when enough moisture is available. Lactic acid powder can be used in this application without making the surface wet during shelf life because of the low hygroscopicity of the acid powder. Resulting in an acid sanded candy with a good appearance.

The addition of minerals to candy can be found in chewing gum but also in hard and soft candies. While only a limited amount of water is available in confectionery, the solubility of the mineral salt in its matrix is core. Calcium lactate, but also our other mineral lactates are well suitable for this application.