Purac gets GRAS for malic acid powder for confectionery, powdered beverages and jellies
“This is great news for formulators looking for a sour taste and superior product stability,” said Hans Schinck, category manager, taste and nutrition at Purac.
“The twin benefits of PURAC Powder MA, which is already used in a range of European confectionery products, are now available to the North American market as well. With new product developments in South America and Asia, we expect PURAC Powder MA will become the malic acid powder of choice worldwide.”
Schinck told FoodNavigator-USA that the GRAS status was determined by an independent expert panel, lead by Intertek/Cantox. "An FDA No Objection has not yet been requested, but will follow when the market require this," he added.
The ingredient is described as a unique, stable acid powder. The ingredient is coated in sodium hydrogen malate which remains stable even in products with an extended shelf life and delivers an instant but long-lasting sour taste in the mouth, said the company.
The ingredient offers advantages over existing solutions by providing malic acid in a form that remains dry throughout the product’s shelf life and then dissolves much faster on consumption than the commonly used acids with fat coatings, said the company. When acids coated in fat are used in confectionery applications, hygroscopicity, acid migration and gelatin degradation can occur, added Purac, and this results in sticky or humid products with impaired visual appeal. T
Purace Powder MA offers an instantaneous, refreshing burst of acidity. Its fresh, fruity taste profile and long-lasting stability make it ideal for acid sanding in confectionery products, claimed the company.