Confectionery Acidulants boosts the impact of some aromatic flavor notes due to its volatility. These are commonly used in confectionery, with some extremely sour products containing up to four different acidulants. More sourness per unit weight results from acidulant combination than from a single acidulant. The acidulants have the following features:

BUFFERED LACTIC ACID

• Low sugar inversion
• Balancing of Flavor
• Used in Tranparent Candies

BUFFERED LACTIC / CITRIC ACID MALIC ACID

• Low Inversion
• Good flavor profile

SODIUM LACTATE

• Used in breads & cakes to keep them soft & inhances the shelflife of the product.
• Transparent candy, Easy processing
• (Buffered lactic / Malic acid)
• (Lactic acid) Excellent flavor profiles, Clear gums, no acid crystals,
• Gelating Saving.
• (Buffered lactic acid)
• (Buffered lactic / Citric acid)
• (Sodium lactate) Low inversion, Low-variability processing
• (Sodium lactate) Low inversion, Low-variability processing
• (Buffered lactic / Malic acid)