Nextol SF™ Hard Candy Base w/Bitter-Bloc Technology, Unflavored
Convenient, consistent, sweet-tasting and ready to use proprietary sorbitol blended hard candy base that is ready for the addition of actives that require a lower working temperature ( 60°C ). Nextol SF is a sugar-free, easy to compound hard candy base with excellent mold release properties that includes our natural bitterness blocking technology to block bitter notes found in many APIs. Nextol SF has a finished cavity calibration weight of 7.70g / SmartPopps lollipop (study available upon request).This base was formulated to have a distinct mouth-feel texture, gradual set time, low working temperature when adding temperature sensitive active(s), good mold release properties when used with our SmartPopps child-resistant lollipop system, good suspending properties with slightly clear/opaque appearance. Nextol SF is a formulated sorbitol candy base blend- Great for making lollipops or hard lozenges in a free-flowing powder form. Required hard product set time is roughly 8 hours at room temperature. 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
- 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.