Gummy candies possess a characteristic tartness stemming from the inclusion of acids in their formulation. These acids, typically citric, malic, and tartaric, contribute significantly to the flavor profile and also play a crucial role in the gelling process. For instance, citric acid provides a sharp, citrusy taste, while malic acid offers a smoother, fruitier tang. The combination and concentration of these acids directly influence the final pH level of the candy.
The presence of these acidic compounds is essential not only for taste but also for functionality. The acids aid in the setting of the gelatin or pectin that provides the gummy’s structure. Furthermore, acidic environments inhibit the growth of certain microorganisms, thereby extending the product’s shelf life. Historically, sour flavors have been a popular confectionery trend, driving the increased incorporation of acidulants in these treats.
