Elevating gummies and hard-boiled candies with PURAC®

Today’s consumers are no longer choosing sweets based on sweetness alone, other factors such as flavour complexity and sour intensity are increasingly shaping purchase decisions. At the same time, consumers are prioritising their overall well-being and are moving away from traditional sweets to bite-sized and better-for-you products. This dual demand for sensory impact and healthy indulgence is driving a new wave of innovation in gummies and hard-boiled candies where flavour precision and controlled acidity are becoming key differentiators.

Manufacturers are challenged to deliver the perfect flavour profile as consumers shift towards new and exciting flavour combinations. Acid systems play an important role in confectionery formulations, helping to balance sweetness, enhance flavour perception and control product pH. While acids are commonly used alongside sweeteners to achieve the desired taste profile, selecting the appropriate acid system is critical as choosing the wrong acids can lead to stability issues (2).

In Asia’s warm and humid climate, hard boiled candies and gummies are exposed to high temperatures and humidity which significantly impact stability. In hard-boiled candies, such storage conditions can lead to graining and stickiness, affecting the product properties (3). In gummies, high humidity can promote acid migration from the coating into its interior, compromising the quality of the candy. 

Careful selection of organic acids and controlled pH management therefore play an important role in maintaining flavour balance and stability in confectionery products. 

Corbion’s PURAC® range of lactic acid and acid blends help manufacturers achieve balanced flavour and improved stability in confectionery applications by supporting precise pH control. With PURAC® line of buffered lactic acid, common confectionery challenges can be overcomed with natural solutions that minimise sugar inversion and stickiness in hard candy, and gelatin degradation in soft candy. In addition, PURAC® Powder MAX enables confectionery producers to develop products that deliver distinctive sourness in new ways while maintaining shelf stability due to its highly stable and non-hygroscopic acid powder properties. 

At IMCD, we work closely with our partners to bring proven ingredient solutions to manufacturers, supporting precise pH control, flavour balance and product stability in confectionery systems.