Malic Acid Encapsulated Powder - 4 ounces

For candy makers chasing serious pucker power, LorAnn Encapsulated Malic Acid delivers a bold, lingering sour profile designed for gummies, jellies, licorice, hard candy, and other tart confections. Malic acid has a sharper, longer-lasting sour character than citric acid, making it a strong choice for candies that need more than a quick burst of tang.

Unlike standard malic acid, this version is coated with a non-reactive fat layer that helps keep the acid from interacting with other ingredients before the confection is eaten. This encapsulation helps reduce issues such as sugar inversion that can cause candies to soften, melt, or develop surface moisture, while preserving that concentrated sour impact for the finished treat.

Suggested Uses

Use it for sour-coated gummies and candies, dried fruit, seasoning blends, bakery applications, and cocktail rims. The application method varies depending on what you're making, so a little technique goes a long way when working with such a powerful sour ingredient.

Usage Tips

• Gummies: Encapsulated malic acid can be blended directly with sanding sugar before coating.
• Hard Candy: Sprinkle the encapsulated acid onto the candy while it is still warm. Mixing it into sugar is not recommended for this application because it may contribute to sugar inversion and softening.
• Cocktail Rims: Blend with sugar or salt to create a more balanced, controlled sour profile.
• Before Sanding: Finished confections should have a water activity level of 0.55 or below to help prevent weeping.

Features

• Provides an intense, prolonged sour flavor
• Ideal for sour gummies, candy, jellies, licorice, and other confections
• Encapsulated with a non-reactive fat coating
• Designed to limit interaction with other ingredients before consumption
• Can also be used with dried fruit, seasoning blends, bakery products, and cocktail rims
• Encapsulation melt point: 56–60°C (122–144°F)