Corbion Purac’s range of lactic acid powders enables food and beverage producers to deliver a clean, long- lasting, sour taste in their applications. In addition, these powders boost flavors, enable cost reduction and have excellent powder properties. Lactic acid in powders Consumers are familiar with and appreciate the taste of lactic acid in products, such as yogurt and sourdough bread. These products owe many of their characteristics to the flavor of lactic acid. New markets exploring the use of lactic acid include savory and sweet segments. Lactic acid in powder form can benefit applications in these segments. About PURAC Powder In confectionery, PURAC ® Powder is used for acid sanding. The advantage of PURAC Powder over fat coated citric acid and malic acid is its dry and white appearance and minimal loss of sourness during shelf life. In savory applications, lactic acid is known for its enhancement of the flavors without increasing sourness. Within the bakery market, sourdough premixes, cheese biscuits and bagels are applications that can benefit from the use of PURAC Powder. corbion.com/puracpowder Boosts flavors Provides a clean, mildly sour taste Excellent powder properties Enables cost reduction PURAC ® Powder 55 and 60 Manage the taste in your product
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PURAC Powder 55 and 60 · Yogurt Dressings Cherry Strawberry Other red fruits Table 1: Overview of fl avors boosted by lactic acid PURAC Powder properties PURAC Powder is lactic
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Corbion Purac’s range of lactic acid powders enables food and beverage producers to deliver a clean, long- lasting, sour taste in their applications. In addition, these powders boost fl avors, enable cost reduction and have excellent powder properties.
Lactic acid in powders
Consumers are familiar with and appreciate the taste of lactic acid in products, such as yogurt and sourdough bread. These products owe many of their characteristics to the fl avor of lactic acid. New markets exploring the use of lactic acid include savory and sweet segments. Lactic acid in powder form can benefi t applications in these segments.
About PURAC Powder
In confectionery, PURAC® Powder is used for acid sanding. The advantage of PURAC Powder over fat coated citric acid and malic acid is its dry and white appearance and minimal loss of sourness during shelf life.
In savory applications, lactic acid is known for its enhancement of the fl avors without increasing sourness. Within the bakery market, sourdough premixes, cheese biscuits and bagels are applications that can benefi t from the use of PURAC Powder.
corbion.com/puracpowder
Boosts fl avors
Provides a clean,mildly sour taste
Excellent powder properties
Enables cost reduction
PURAC® Powder 55 and 60Manage the taste in your product
With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion Purac has a wealth of
expertise in the world of biobased food ingredients. Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional
blends containing enzymes, emulsifi ers, minerals and vitamins. Corbion operates 10 production plants, in the USA, the Netherlands, Spain, Brazil and Thailand, and markets its
products through a worldwide network of sales o� ces and distributors.
Sample SupportWith R&D facilities on every continent, we are always close by to help you with your application development.corbion.com/contact
Request your free sampleSamples and detailed usage instructions, delivered right to your doorstep.corbion.com/samples
All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences su� ered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in confl ict with existing patents covering any material or its use.
Flavor boost
Lactic acid is known for its enhancement of fl avors in the savory, dairy and fruit fl avored products, such as drinks and candy. Through its clean, mild and lingering fl avor, it allows manufacturers to avoid the e� ects experienced with using other acids, such as citric acid, which is stringent and delivers a more distinct citrus note.
Flavors boosted by lactic acid
Savory Dairy Fruit
PepperTomatoOnionSoyChilliGinger
CheeseYogurtDressings
CherryStrawberryOther red fruits
Table 1: Overview of fl avors boosted by lactic acid
PURAC Powder properties
PURAC Powder is lactic acid on a calcium lactate carrier. The white powder has a characteristic lactic acid fl avor and a pure, clean, lactic acid taste. Almost all lactic acid is present in free, directly titratable form. PURAC Powder is available in 55% and 60% acid concentrations. The powders are free- fl owing, have a narrow particle size distribution (see fi gure 1) and minimal hygroscopic behavior.
PURAC Powder has a high percentage of “free” (non-polymerized) lactic acid, which has advantages in terms of use-level.
Cost reduction
Lactic acid enhances cheese and dairy fl avors. It helps to either add more fl avor to your products, or reduce costs, while maintaining the fl avor intensity and profi le. For example, in cheese applications, 3% cheese powder can be replaced by 0.3-0.5% PURAC Powder, see fi gure 2. The cost saved for cheese powder is approximately 5%.
Product Description Grade
PURAC Powder 55 Lactic acid on a calcium lactate carrier
55% lactic acid
PURAC Powder 60 Lactic acid on a calcium lactate carrier
60% lactic acid
Table 2: PURAC Powder grades and characteristics
FOO
D •
2013
1031
•
FCTS
-PU
RAC-
POW
DER
-55-
60-U
SEN
G-1
013
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