Bakery Products: Bakery products with fruit fillings (cookies, snack bars, pies, and cakes) have a stronger and more naturally balanced fruit flavor when the fruit filling includes Malic Acid. Desserts: Malic Acid is an economical fruit flavor enhancer in sherbets and water ices. In gelled desserts, Malic Acid enhances fruit flavors and helps stabilize pH to control gel texture. Fruit Preparations and Preserves: Malic Acid enhances fruit flavors and creates a more natural flavor profile in jams, jellies, and fruit preparations. Fruit preparations are acidified with Malic Acid so that the fruit flavor stays strong, even when the fruit preparation is used in dairy products, frozen desserts or baked goods. Acidified Dairy Products: Whey-based protein beverages acidified with Malic Acid have enhanced fruit flavor with less noticeable whey flavor. Fruit flavored milk drinks made with fruit juice and acidified with Malic Acid have improved flavor and palatability. Soft Candy: In agar, gelatin or pectin-based candies such as jellies and gummies, Malic Acid is used to achieve a natural fruit flavor profile, uniform & controlled gelling, and good product clarity. Confectionaries: Malic Acid gives an appealing tartness to hard, soft, tableted, and sugarless candies as well as chewing gum. Blending multiple acids creates unique tasting confections. Malic Acid’s high solubility allows it to be blended with cooled confections. Adding acids at the end of the candy making process minimizes sugar inversion. Carbonated Beverages: Adding Malic Acid improves artificially sweetened products. Flavors are enhanced, allowing the use of less additives, and the overall flavor profile is broader, smoother and more natural.

• Acidified Dairy Products: Whey-based protein beverages acidified with Malic Acid have enhanced fruit flavor with less noticeable whey flavor. Fruit flavored milk drinks made with fruit juice and acidified with Malic Acid have improved flavor and palatability.
• Soft Candy: In agar, gelatin or pectin-based candies such as jellies and gummies, Malic Acid is used to achieve a natural fruit flavor profile, uniform & controlled gelling, and good product clarity.
• Confectionaries: Malic Acid gives an appealing tartness to hard, soft, tableted, and sugarless candies as well as chewing gum. Blending multiple acids creates unique tasting confections. Malic Acid’s high solubility allows it to be blended with cooled confections. Adding acids at the end of the candy making process minimizes sugar inversion.
• Carbonated Beverages: Adding Malic Acid improves artificially sweetened products. Flavors are enhanced, allowing the use of less additives, and the overall flavor profile is broader, smoother and more natural.

Specifications

Common questions