LorAnn’s Encapsulated Malic Acid is a 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 flavor 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. Standard, un-encapsulated 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 flavor.
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. Mixing with sugar is not recommended as this can cause candy to become soft (inversion).
Encapsulation melt-point: 56-60C or 122-144F
