Purac Launches Solid Versions of its Powders
Many food products owe part of their characteristics and widely appreciated flavour to lactic acid, Purac write. Traditional examples are olives, salami, yogurt and sourdough bread.
27/02/06 Purac has introduced new solid versions of their well-known existing liquids. Lactic acid powder, Purac Powder and sodium lactate powder, Purasal Powder. Both products have proven to be successful ingredients for optimising the taste of food.
Many food products owe part of their characteristics and widely appreciated flavour to lactic acid, Purac write. Traditional examples are olives, salami, yogurt and sourdough bread. Less traditional applications of lactic acid can be found worldwide in both savoury and sweet food products. It gives the opportunity of combining low pH with a mild taste.
Lactic acid enhances creamy and cheesy notes and brings out meat and spices. It helps to either add more flavour to your products or reduce costs whilst maintaining the flavour intensity and profile. Also Purac Powder and tomato’s are a good combination, the sharp acid effect of tomato based soups and sauces is reduced which results in an enhancement of the ripe tomato flavour.
The development of a powdered salad dressing with a mild acid taste also becomes very easy with Purac Powder. Purasal powder can provide a good alternative when an acid flavour is not an option. The company writes that their powders enable food product developers to enhance the taste of their food naturally and better meet the increasing demands of customers.
