Sour sanded candy manufacturers often use citric, malic and tartaric acids to deliver an intense flavor burst. However, the hygroscopic nature of the acids and sugar on the candy surface tends to absorb moisture and make them clump together. When that happens, shelf life, quality and texture are reduced.
...through Maxx Microencapsulation.
Maxx Performance microencapsulation makes it possible to coat multiple
ingredients that release at different times, delivering a long-lasting,
mouthwatering flavor in: sour candies, sanded candy coatings, chewing
gums, fruit candies, mints and more.
Maxx coated citric, malic and tartaric acids:
Shield ingredients from
- Moisture during processing
- Sugar inversion
- Clumping and stickiness during storage
Improve quality
- Bursts of long lasting flavors
- Increased shelf life
- Fizzy sensation
- Color and flavor stability