Krystal SF™ Quickset Hard Candy Base w/Bitter-Bloc Technology, Unflavored
Krystal SF Quickset is our proprietary sugar-free, sorbitol-free, easy to compound free-flowing hard candy base that's relatively sweet with excellent mold release properties that includes our natural bitterness blocking technology to block bitter notes found in many APIs. Working temperature down to 115°C and hard set in under an hour. Krystal SF has a finished cavity calibration weight of 7.63g / SmartPopps lollipop (study available upon request). This base was formulated have a slight sweet taste and distinct mouth-feel texture, quick set time, good mold release properties when used with our SmartPopps child-resistant lollipop system, produce a hard finished product, low moisture absorption in humid conditions, and good suspending properties. Krystal SF is a formulated hard candy base blend that can be sweetened, colored, and flavored- Great for making lollipops or hard lozenges in a free-flowing powder. Tech Sheet Available.
**Inquire for 2Kg+ 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.
- GRAS CERTIFIED ORGANIC
- NON-GMO, KOSHER, HALAL CERTIFIED
- 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.