Introduction

Encapsulated citric acid is a modified form of citric acid where the acid is coated with protective materials, creating a granulated or powdered product. This encapsulation process helps control the release of citric acid in food products, providing enhanced stability, improved handling properties, and a more controlled flavor profile. It is widely utilized in the food industry as a food additive for various applications.

Applications of Encapsulated Citric Acid

1. Flavor Control:

- Delayed Release: Encapsulated citric acid allows for a delayed release of sourness, which helps in managing taste perceptions in food products and beverages. This can enhance the overall flavor without overwhelming the consumer with immediate acidity.

- Customized Flavor Profiles: It enables manufacturers to create more complex, layered flavor profiles in products like candies and beverages.

2. Stabilization and Preservation:

- Shelf Life Extension: The encapsulation protects citric acid from moisture and degradation, thereby prolonging the shelf life of products. It helps to maintain the quality of food items during storage.

- pH Regulation: Encapsulated citric acid can effectively regulate pH over a longer period, making it useful in stable formulations for sauces, dressings, and other perishable foods.

3. Baking and Cooking:

- Controlled Reaction: In baking applications, encapsulated citric acid can react with baking soda or other leavening agents during cooking, providing a controlled release of acidity that can help achieve desired textures and rise in baked goods.

Specification