The simplest way to intensify sour candies!
LorAnn’s Encapsulated Malic Acid is the key ingredient to your sour-coated confections like gummies, licorice, jellies, lollipops, and other sour confections. Malic acid is a stronger or more sour acid derived from apples and other berried fruits. It contains similar tart flavour profiles as citric, however at a higher intensity, as it provides a prolonged sour sensation in the mouth. For those who are into extreme pucker power, malic-acid will be their go-to for increasing the intensity of their extreme sour confections.
This natural acid is coated with a non-reactive fat layer which prevents unwanted chemical reactions, like standard, unencapsulated acids will cause inversion of the sugar, causing the candy to melt or “sweat.” Encapsulated acids are designed to not interact with other ingredients and provide a burst of sour impact when one is eating the food.
Ingredients: Malic acid, vegetable fat (palm origin)
Typical Uses:
Most confectionary applications where a sour taste profile is desired such as sour gummies or candy. Other uses include: application to dried fruit, seasoning blends, bakery products, and cocktail rims.
Usage Tips:
For Gummies: LorAnn’s encapsulated acids can be mixed directly with sugar. The mixture can be easily applied to the surface of the gummies that have been slightly steamed.
For Hard Candy: Sprinkle the encapsulated acid onto the candy while still warm. Do not apply when hard candy is hot as the encapsulation will melt at 95 F. Mixing with sugar is not recommended as this can cause candy to become soft (inversion).
For Cocktail Rims: Blend with sugar or salt for a more pleasant/controlled sour experience.
Encapsulation melt-point: 56-60C or 122-144F
