- Tel: +44 (0)117 971 2719
- email: info@tastetech.com
TasteTech
Confectionery
Food Acids
Benefits
- Sharpens flavour
- Coating protects from moisture absorption
- Prevents milk from curdling
- Allows control of gelling agents to set when required
Encapsulated food acids provide many benefits to confectionery products, including the sharpening of fruit flavours and preventing products from moisture absorption.
When food acids are used as a functional ingredient such as a trigger in a setting agent, our encapsulation allows complete control of the process and production line.
If you would like our expert guidance when developing your new recipe then come to us at the R&D stage for our expert knowledge. Email info@tastetech.com
Dr Gary Gray, Technical Manager, comments:
"We worked with many customers to understand their product requirements, from sharpening the sour experience to making a colour tone brighter. For us it's always about understanding our customer needs and the markets in which they operate so we can better provide a suitable solution."
