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Buffered Lactic Acid in Hard Candy by Julio Kinen is a document available to read on EtoBox.

What is Buffered Lactic Acid in Hard Candy about?

This document discusses using acidulants to balance sugar and acid levels to achieve optimal fruit flavors in confectionery products. It notes that without acidulants, fruit flavors would be dull and overly sweet. Different acids are better suited to different fruit flavors based on their tartness levels - citric acid is ideal for orange and lemon, while malic and lactic acids are better for milder berry flavors. The document then describes an experiment making hard candies with orange, grape, and watermelo

Author

Julio Kinen

Language

EN