Candies are popular around the world and hugely diverse in shape, texture, colour and flavour.
Basic formulations can be adjusted relatively easily to take account of specific preferences in different regions. Besides sugar, organic acids are one of the main components in these products.
This paper will give an overview of different sensory aspects of organic acids in confectionery products. It will provide ideas on how to create a balanced formulation and how to modulate a flavour using different acids and acid combinations