Encapsulated fruit acids are widely used in confectionery to “sand” the outside of gummy candies or jellies. LorAnn’s NEW Malic Acid-Encapsulated and Citric Acid-Encapsulated acids are the perfect option for confectioners who do a lot of gummy candy crafting and are looking for pucker power in their sour confections. Both products are coated with a non-reactive fat layer to prevent unwanted chemical reactions like standard, un-encapsulated acids which often cause inversion of the sugar (candy melts or “sweats”). LorAnn’s Encapsulated acids are designed to not interact with other ingredients and will provide a burst of sour impact!
If you are a professional confectioner or a home candy maker debating on which kind of encapsulated fruit acid is right for your confection, here is our flavor profile guide to help you make the decision.
Citric Acid-Encapsulated
Citric acid is derived from citrus fruits like lemons and limes and is widely used in gummies and other sour candies for that zesty, pucker power while still balancing out sweet flavor profiles with acidity. It’s perfect for confectioners looking for a sweet, tarty, and zesty component to their fruity confections or in their citrus goods like lemon or lime curd, or their citrus frostings or buttercreams. In addition to confectionery, citric acid is a great alternative in vegan baking! Vegan bakers can use citric acid to help improve the leavening or rising of their baked goods without the use of egg or butter and will also add a tangy flavor to breads or baked goods.
Malic Acid-Encapsulated
Malic acid is a stronger or more sour acid derived from apples and other berried fruits. It contains similar tart flavor profiles as citric, however at a higher intensity, as it provides a prolonged sour sensation in the mouth. For those who are into extreme pucker power, malic acid will be their go-to for increasing the intensity of their extreme sour confections. Malic acid pairs well with green apple, apricot, and cherry flavors. It can also mask the taste of artificial sweeteners. If you like your candy sugar-free, but struggle with the after-taste of artificial sweeteners, a little malic acid will do the trick. In baking, encapsulated malic acid can be used in cakes to help control pH levels, maximize the volume of the cake, & help support extended shelf life (see TasteTech studies).
Fun fact: Besides baking and candy making, both encapsulated acids can also be used for coating meats like summer sausage, to help give the meats “tangy” flavors.
Scroll below to get our usage guide for tips depending on your application.
Most confectionery applications where a sour taste profile is desired such as sour gummies or candy. Other uses include application to dried fruit, seasoning blends, bakery products, and cocktail rims.
Encapsulation melt-point: 56-60C or 122-144F
Usage Tips:
For Gummies: LorAnn’s encapsulated acids can be mixed directly with sugar. The mixture can be easily applied to the surface of the gummies that have been slightly steamed.
For Hard Candy: Sprinkle the encapsulated acid onto the candy while still warm. Do not apply when hard candy is hot as the encapsulation will melt at 95 F. Mixing with sugar is not recommended as this can cause candy to become soft (inversion).
For Cocktail Rims: Blend with sugar or salt for a more pleasant/controlled sour experience.
Usage Chart
Encapsulated acids should be mixed into sugar or other sanding media either alone or in combination with each other. Combinations of acids in a sanding blend deliver different sour sensations over different durations.
Usage Rate: Recommended rate in sugar is 5-15% adjust to suit desired level and profile of sourness (Example: 90 g sugar: 10g acid).
These are listed as wholesale only right now. Will they be available for regular customers? I would love to be able to use these on my homemade marshmallows!
Hi Joe,
We are still testing the waters to see how these items are received. Once we assess the response, we will consider bringing them on as retail items. Stay tuned!