Encapsulated Acidulants Solution
Core Issues
Moisture absorption/caking, intense sourness, equipment corrosion
Technical Approach
Hydrophobic wall materials achieve controlled acid release and physical isolation.
Pre-Encapsulation
Post-Encapsulation
Post-Encapsulation Advantages
Reduces moisture absorption by 95%-98% at ≥60% humidity
Enables layered "sour-then-sweet" sensory profile in confectionery
Prevents corrosion of production equipment
Representative Products
Encapsulated Citric Acid
Encapsulated Natural Malic Acid
Encapsulated Tartaric Acid / Fumaric Acid
Application Scenarios
Gummies/hard candies
(prolonged, uniform sourness)
Effervescent tablets
(moisture/pre-reaction prevention)
Seasoning blends
(anti-caking)