Acid Report
Abstract
Objectives
The objective of the experiment is to study the effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications.
Introduction
Materials and Methods
An amount of water, sugar and glucose syrup of 30g, 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1.20g was added immediately afterwards. The mixture was then stirred to achieve homogeneity and immediately poured into the moulds and allowed to cool. The cooled candies were removed from the moulds and dusted with powder to prevent any moisture loss or absorption. The water activity was then determined. One of the candies was then placed within the incubator at 30˚C for 5 minutes. Lastly, the hydroscopicity test was then conducted by tapping the surface of the candies and signs of stickiness were observed and noted.
Results
Table 1: Flavour Profile of Hard-Boiled Candy
Fruity
Minty
Citric acid
Buffered lactic acid
No acid
Citric Acid
Buffered lactic acid
Appearance (Clarity)
Translucent, Yellowish orange and concentrated in the centre
Translucent pinkish
Clear pinkish
Dark purple, slightly opaque
Translucent green
Flavour Profile
Aroma
Orange scent and flavour
Strawberry scent and flavour
Strawberry scent and flavour
Sour, sweet and minty
Sour, sweet and minty
Acid Intensity
1: Least acid taste
5: Strong acid taste
Short and sharp (5)
Mild
(3)
Not sour (1)
Mild
(2)
Mild and sharp (4)
Lingering Effect
Short (2)
Slightly longer lingering effect (3)
-
Longer lasting (4)
Longer lasting (4)
Aftertaste
Sweet
Sweet
Sweet
Sweet
Sweet
Stickiness
4
2
1
3
5
Aw
0.343
0.451
0.465
0.418
0.405
Discussion
According to Bender, buffered lactic acid is a mixture of lactic acid and sodium lactate. It is often used in sugar confectionery to provide
Objectives
The objective of the experiment is to study the effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications.
Introduction
Materials and Methods
An amount of water, sugar and glucose syrup of 30g, 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1.20g was added immediately afterwards. The mixture was then stirred to achieve homogeneity and immediately poured into the moulds and allowed to cool. The cooled candies were removed from the moulds and dusted with powder to prevent any moisture loss or absorption. The water activity was then determined. One of the candies was then placed within the incubator at 30˚C for 5 minutes. Lastly, the hydroscopicity test was then conducted by tapping the surface of the candies and signs of stickiness were observed and noted.
Results
Table 1: Flavour Profile of Hard-Boiled Candy
Fruity
Minty
Citric acid
Buffered lactic acid
No acid
Citric Acid
Buffered lactic acid
Appearance (Clarity)
Translucent, Yellowish orange and concentrated in the centre
Translucent pinkish
Clear pinkish
Dark purple, slightly opaque
Translucent green
Flavour Profile
Aroma
Orange scent and flavour
Strawberry scent and flavour
Strawberry scent and flavour
Sour, sweet and minty
Sour, sweet and minty
Acid Intensity
1: Least acid taste
5: Strong acid taste
Short and sharp (5)
Mild
(3)
Not sour (1)
Mild
(2)
Mild and sharp (4)
Lingering Effect
Short (2)
Slightly longer lingering effect (3)
-
Longer lasting (4)
Longer lasting (4)
Aftertaste
Sweet
Sweet
Sweet
Sweet
Sweet
Stickiness
4
2
1
3
5
Aw
0.343
0.451
0.465
0.418
0.405
Discussion
According to Bender, buffered lactic acid is a mixture of lactic acid and sodium lactate. It is often used in sugar confectionery to provide
References: David A. Bender. "lactic acid, buffered." A Dictionary of Food and Nutrition. 2005. Retrieved June 27, 2014 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-lacticacidbuffered.html (Prepared Foods Network, 2002) Daniel R. Sortwell. “The Tart of Good Taste: Acidulants for Confectionery.” Food & Beverages Asia. 2004. Retrieved June 27, 2014 from Bartek.com: http://www.bartek.ca/pdfs/Newsletter/confectionery.pdf