Common name: Encapsulated Citric Acid
Chemical name: Encapsulated Citric Acid
It is used with candies coated with powder from Citric Acid. Citric Acid is usually wet, not stable, has a powdery appearance. It prevents Sugar Inversion. It prevents the sticking of candy in the package wrap.
Mircap® CT or Citric Acid that uses Microencapsulation process with Maltodextrin. Citric Acid is encapsulated by Maltodextrin causing it can prevent Sugar Inversion that may result in the food being lost of color, flavour, or taste. In addition, Mircap® Ct also has anti-hygroscopic properties.
package : 25 kg/bag
It makes the outstanding of the acid flavour in Hard and Soft Candy. It is used to coat sour Hard Candy with Citric Acid powder coating. It helps the Citric Acid powder to remain in a powdery form without clotting due to moisture. It also prevents the occurrence of Sugar Inversion that negatively affects the flavour.
Encapsulated Citric Acid is often used in fermented sausages to create the taste consistency. The acid does not react with other components too quickly. In addition, it reduces the production time when compared to using the leavening agent to cause sourness which normally takes about 14 hours. However, when using Encapsulated Citric Acid instead, it will take only 4 hours.
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