Nextol SF™ Hard Candy Base w/Bitter-Bloc Technology, Unflavored
Nextol SF™ Hard Candy Base is our convenient, consistent, sweet-tasting, and ready-to-use proprietary sorbitol-blended hard candy base, ideal for the addition of actives that require a lower working temperature (60°C). This sugar-free, easy-to-compound base has excellent mold release properties and includes our natural Bitter-Bloc™ Technology to block bitter notes found in many APIs. The finished cavity calibration weight is 7.70 g per SmartPopps™ lollipop (study available upon request).
This base is formulated to have a distinct mouth-feel texture, gradual set time, and a low working temperature suitable for temperature-sensitive actives. It also offers good mold release properties when used with our SmartPopps™ Lollipop Mold (SKU: E0500-01), good suspending properties, and a slightly clear/opaque appearance. Nextol SF™ is perfect for making lollipops or hard lozenges in a free-flowing powder form. The required hard product set time is approximately 8 hours at room temperature. Tech Sheet Available.
Inquire for 25 kg+ Pricing
What is Bitter-Bloc™ Technology?
Other products on the market simply mask flavor defects, Bitter-Bloc™ actually blocks flavor defects from reaching taste receptors on the tongue to prevent the bitter molecules from binding with the receptor sites. In effect, it gives the product a cleaner taste. This allows formulators to use ingredients that meet consumer demand without compromising on taste. Works to eliminate bitter, salty, metallic, astringent, and general off-notes in a variety of oral formulations.
HIGHLIGHTS:
- GRAS CERTIFIED ORGANIC
- NON-GMO
- WATER AND OIL MISCIBLE
- HEAT STABLE (TO OVER 160°C)
- LOW pH STABLE
- NO ALLERGY DECLARATIONS
Is Bitter-Bloc™ a sweetness modulator? Bitter-Bloc™ is not a sweetness modulator as it does not affect sweetness. However, in some cases tasters will notice an enhanced flavor profile. Since bitterness is a strong flavor, it often will overpower the other flavors present. Bitter-Bloc™ will bring down the bitterness perception to the point that other flavors are now able to be perceived.