ConfecShure® Sours
For ConfecShure® Sours, encapsulation is a key enabling technology for delivering the flavor profiles consumers are seeking in confectionery items. Our proprietary microencapsulation technology enables acids to be added to the surface of confections to deliver bold flavors, without the challenges of sugar inversion and handling difficulties.
Deliver the right flavor profile with ConfecShure® Sours; whether it is the bold, upfront flavors of tartaric or citric acids, or the mellower, prolonged flavors of malic or lactic acids; we’ve got you covered.
Maintain stability by preventing sugar inversion.
Sugar inversion occurs when the atmospheric moisture in the packaged candy solubilizes the coated (or sanded) acid. The now liquid acid permeates into the candy matrix and begins to “invert” the sugar within. As the sugar is inverted, the candy becomes sticky, misshapen, and loses its flavor, texture, and visual appeal. This results in a product consumers find unappealing and is difficult to handle if packaged in bulk
ConfectShure® Sours
- Control: Undesirable reactions and dusting during processing
- Protect against: Sugar inversion and hygroscopicity and clumping
- Deliver: Prolonged shelf life, high-impact sour flavor, extended flavor release, and consistent finished product
Experience the Future of Confectionery with ConfecShure® Sours
ConfecShure® Sours isn’t just a product; it’s a revolution in the world of confectionery. Make new creations, exceed customer expectations, and stay ahead of the competition with our cutting-edge microencapsulation technology. Join us in shaping the future of indulgence—one delectable confection at a time.
Contact Us Today.
Discover how ConfecShure® Sours can transform your confectionery creations and elevate your brand to new heights.
