Organic or inorganic acids are sprinkled onto products such as gums and jellies in order to give them a sour or tangy taste. However when exposed to certain environmental conditions, such as high humidity, the acids can react with the sugar on the surface of the product.
To prevent this reaction occurring whilst the product is in its packaging, rather than in the mouth of the consumer, the acids need to be encapsulated in a special coating.
Fat coating the acids increases the protection against humidity and moisture absorption (hydroscopicity), as well as reducing dust formation and preventing chemical reactions with other ingredients, e.g. sugar reacting with malic or citric acid and forming sticky inverted sugar.
Uncoated acids tend to be absorbed quickly into the confectionery (known as migration) such as in chewy sweets or gummy laces etc.
Additional applications could be the use of coated ingredients in confectionery centres or chewing gum balls filled with acids or sherbet.
Our standard range of fat coated acids includes
Capolan® 1181 – fat coated citric acid
Capolan® 1183 – fat coated malic acid
Capolan® 1186 – fat coated tartaric acid
Capolan® fat coated acids can be applied by either, conventional or special purpose machinery and our team of dedicated food technicians are always happy to discuss your needs and advise you accordingly.
Other coatings from Capol® are available for: