Coated products and their applications:

Our coat­ed acids opti­mize the taste and struc­ture of your con­fec­tionery & bak­ery prod­ucts. Your prod­uct always reach­es the desired qual­i­ty and keeps it over time. This is espe­cial­ly impor­tant for sour sweets or baked goods with effect and dec­o­ra­tion. The coat­ed acid dis­solves in the dough only under the influ­ence of heat and delays the low­er­ing of the pH val­ue in the dough. The prop­er­ties of flour or gluten are not affect­ed and a clean dough pro­cess­ing is always guaranteed.

With the sup­port of coat­ed food addi­tives, you bring the prod­uct qual­i­ty to the point! The coat­ed mal­ic acid inten­si­fies the effect of your arti­fi­cial rais­ing agents (e.g. sodi­um hydro­gen car­bon­ate) and preser­v­a­tives (e.g. sor­bic acid or cal­ci­um pro­pi­onate). Once it has dis­solved with a delay dur­ing bak­ing, it has a sup­port­ing effect dur­ing bak­ing and the stor­age period.

And the coat­ed cit­ric acid is sim­ply indis­pens­able as a freshness-“booster” on salty snacks!

The advan­tage of coat­ed sor­bic acid is that its effect as a preser­v­a­tive is only released dur­ing bak­ing and is even­ly dis­trib­uted in the fin­ished prod­uct. It does not inhib­it or inac­ti­vate nat­ur­al ripen­ing process­es by microor­gan­isms. Oth­er advan­tages: The nat­ur­al leav­en­ing agents, essen­tial yeasts and enzymes, do not suf­fer stress from imme­di­ate acid­i­fi­ca­tion or exces­sive reduc­tion of pH val­ue due to the delayed release.

With cal­ci­um lac­tate, Mag­ne­sia 7227, we offer a coat­ed raw mate­r­i­al that is suc­cess­ful­ly used in meat pro­cess­ing indus­try. It is main­ly used as an acid­i­ty reg­u­la­tor. Cal­ci­um lac­tate is derived from lac­tic acid and is approved as food addi­tive E327 for all foods that may con­tain addi­tives. Unlike lac­tic acid, cal­ci­um lac­tate has lit­tle or no effect against microor­gan­isms. The ripen­ing process is not inhib­it­ed. More infor­ma­tion can be found in our specification: