ACID REGULATOR FOR THE FOOD INDUSTRY
Sweet Acid L is a new generation acid regulator, which does not contain citric acid.
Sweet Acid L creates a low pH, adding freshness, fullness of taste and microbiological stability of the end product.
Sweet Acid L assist in the attainment of an excellent taste through the balancing of sweet and sour components.
Sweet Acid L is exceptionally suitable for the production of confectionery, jams, marmalades, dairy produce with sugar or sweeteners, when there’s a necessity of keeping the pH low without changing the sweet-sour balance.
SweetAcid LCA is suitable for the production of drinks with artificial sweeteners and mostly for non-citrus drinks (like peach, banana, strawberry).
The comparison between beverages, sweetened with saccharine, aspartame, acesulfam and acidized with citric acid and beverages,containing Sweet Acid LCA, indicates that those,containing citric acid,have a more synthetic taste, with a lingering sweet aftertaste.
Sweet Acid Land Sweet Acid LCA alter some aftertastes attributed often to the sweeteners and give a more natural, softer and clear taste to the ready product. They leave lightly sweet taste and a smaller quantity of sweetener is necessary for reaching of the sweet-sour balance.
Some of the acids used in the food industry give a peculiar sharp taste to the beverage, which can displace the real one. When comparing Sweet Acid L and Sweet Acid LCA to citric acid it is clear that with an equal solution concentration, Sweet Acid L and Sweet Acid LCA give lower pH value and at the same time do not alter taste.They also increase the microbiological stability of the natural products.
30-50% lower cost price of the acid in the final product compared to citric acid.