Corbion Purac’s range of lactic acid powders enables food and beverage producers to deliver a clean, long- lasting, sour taste in their applications. In addition, these powders boost fl avors, enable cost reduction and have excellent powder properties.

Lactic acid in powders

Consumers are familiar with and appreciate the taste of lactic acid in products, such as yogurt and sourdough bread. These products owe many of their characteristics to the fl avor of lactic acid. New markets exploring the use of lactic acid include savory and sweet segments. Lactic acid in powder form can benefi t applications in these segments.

About PURAC Powder

In confectionery, PURAC® Powder is used for acid sanding. The advantage of PURAC Powder over fat coated citric acid and malic acid is its dry and white appearance and minimal loss of sourness during shelf life.

In savory applications, lactic acid is known for its enhancement of the fl avors without increasing sourness. Within the bakery market, sourdough premixes, cheese biscuits and bagels are applications that can benefi t from the use of PURAC Powder.

corbion.com/puracpowder

Boosts fl avors

Provides a clean,mildly sour taste

Excellent powder properties

Enables cost reduction

PURAC® Powder 55 and 60Manage the taste in your product

With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion Purac has a wealth of

expertise in the world of biobased food ingredients. Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional

blends containing enzymes, emulsifi ers, minerals and vitamins. Corbion operates 10 production plants, in the USA, the Netherlands, Spain, Brazil and Thailand, and markets its

products through a worldwide network of sales o� ces and distributors.

Sample SupportWith R&D facilities on every continent, we are always close by to help you with your application development.corbion.com/contact

Request your free sampleSamples and detailed usage instructions, delivered right to your doorstep.corbion.com/samples

All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences su� ered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in confl ict with existing patents covering any material or its use.

Flavor boost

Lactic acid is known for its enhancement of fl avors in the savory, dairy and fruit fl avored products, such as drinks and candy. Through its clean, mild and lingering fl avor, it allows manufacturers to avoid the e� ects experienced with using other acids, such as citric acid, which is stringent and delivers a more distinct citrus note.

Flavors boosted by lactic acid

Savory Dairy Fruit

PepperTomatoOnionSoyChilliGinger

CheeseYogurtDressings

CherryStrawberryOther red fruits

Table 1: Overview of fl avors boosted by lactic acid

PURAC Powder properties

PURAC Powder is lactic acid on a calcium lactate carrier. The white powder has a characteristic lactic acid fl avor and a pure, clean, lactic acid taste. Almost all lactic acid is present in free, directly titratable form. PURAC Powder is available in 55% and 60% acid concentrations. The powders are free- fl owing, have a narrow particle size distribution (see fi gure 1) and minimal hygroscopic behavior.

PURAC Powder has a high percentage of “free” (non-polymerized) lactic acid, which has advantages in terms of use-level.

Cost reduction

Lactic acid enhances cheese and dairy fl avors. It helps to either add more fl avor to your products, or reduce costs, while maintaining the fl avor intensity and profi le. For example, in cheese applications, 3% cheese powder can be replaced by 0.3-0.5% PURAC Powder, see fi gure 2. The cost saved for cheese powder is approximately 5%.

Product Description Grade

PURAC Powder 55 Lactic acid on a calcium lactate carrier

55% lactic acid

PURAC Powder 60 Lactic acid on a calcium lactate carrier

60% lactic acid

Table 2: PURAC Powder grades and characteristics

FOO

D •

2013

1031

•

FCTS

-PU

RAC-

POW

DER

-55-

60-U

SEN

G-1

013

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PURAC® Powder 55 and 60Manage the taste in your product

100

8

10

12

14

16

6

4

2

0

18

1000 1000010 D (µm)

Vol (%)

Particle size distribution PURAC Powder

Figure 1

SourSalty

CreamyBrothy

Cheese

Cheese powder + citric acid

Cheese powder (3% reduced) + lactic acid powder

Cheese powder + lactic acid powder

10

5

0

Enhancing cheese fl avor

Figure 2