Beverages & food products sweetened with “Artificial Sweetener “ require a Combination of Citric Acid and Malic Acid together to make a persistent & pleasant taste in the product …
The Citric Acid Alone, along with Artificial Sweetener develops an off - bitter taste in the product.
Malic Acid Synergises with Artificial sweeteners and gives a Pleasant taste and long lasting flavour Malic Acid 50% along with Citric acid.
Citric Acid Along with Artificial Sweetener give a bitter off note in the beverages and other food products … however if 50% of Citric Acid is Replaced with 50% of Fuso Malic Acid than it gives a Pleasant Taste …without any bitter and off taste in the product …
Hence globally Citric Acid is used along with combination of Malic Acid while using “ Artificial Sweetener “ in the product
FUSO -Japan is the largest malic Acid Manufacturer of word.
The Malic Acid Taste and application is recognised worldwide with leading Global brands …
Fuso Malic Acid is known as the Best - Malic Acid of the world and it improves the Flavour and taste of food and beverages is proven …
The taste of Malic Acid is ..MELLOW , SMOOTH and PERSISTENT SOURNESS such as in JUICY APPLE …it further Enhance taste once ..Blend with other Acids such as Citric Acid and gives a Pleasant and Distinctive taste experience in FOODS, BEVERAGES AND CONFECTIONARIES ,
Fuso Malic Acid contributes to the sourness of green apples. It is present in grapes and gives a tart taste to wine. When added to food products, Malic Acid is the source of extreme tartness. It is used with or in place of the less sour citric acid in sour sweets.
Fuso Malic Acid is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products. It is also essential in the preparation of medical products such as throat lozenges, cough syrups, effervescent powdered preparations, toothpaste and mouthwash. Additionally,
The Malic Acid Synergises the Other Food Ingredients and Flavours and thus makes it “ Versatile and Flexible “ as it creates New Taste Sensations and new Twists to existing Products …
Clean, mellow, smooth, persistent sourness,
Flavour enhancement and blending abilities, high solubility rate, lower hygroscopicity than Citric or Tartaric acids,Lower melting point than other acids for easier incorporation into molten confections,and good chelating properties with metal ions.
Economical acidulant blends with other acids,more soluble calcium salts than Citric acid, and effective buffering mixtures.
Intensifies the impact of many flavours in foods or beverages, often reducing the amount of flavour needed,blends distinct flavours resulting in a well-rounded flavour experience,
improves aftertaste by extending the impact of some flavours,increases burst and aromaticity of some flavor notes in certain beverage applications,
boosts savory flavours like cheese and hot peppers in snack food coatings, anddeepens and broadens the flavour profile of many products, resulting in a richer, more natural flavour experience.