Krystal SF™ Quickset Hard Candy Base w/Bitter-Bloc Technology, Unflavored
Krystal SF™ Quickset Hard Candy Base is our proprietary, sugar-free, sorbitol-free, easy-to-compound, free-flowing hard candy base that is relatively sweet and has excellent mold release properties. It includes our natural Bitter-Bloc™ Technology to block bitter notes found in many APIs. With a working temperature down to 115°C and the ability to hard set in under an hour, this base is highly efficient. The finished cavity calibration weight is 7.63 g per SmartPopps™ Lollipop Mold (study available upon request). This base is formulated to have a slightly sweet taste and distinct mouth-feel texture, a quick set time, and good mold release properties when used with our SmartPopps™ Lollipop Mold (E0500-01). It produces a hard finished product with low moisture absorption in humid conditions and good suspending properties. It can be sweetened, colored, and flavored, making it perfect for creating lollipops or hard lozenges in a free-flowing powder. 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.