Sometimes nothing satisfies a craving better than a bowl of tomato soup or a few barbecue chips. While traditionally associated with fruit and tart flavors, malic and fumaric acid are a unique tool for innovative savory food products to extend and intensify flavor and improve operations.
A great soup warms the whole body with a fusion of delectable mouthfeel and layers of robust aromatics and savory flavors. A touch of acidity can bring out this essential harmony between taste, texture, and fragrance in soups. Malic and fumaric acids by Bartek help formulators achieve that special balance.
The prolonged sour notes from malic and fumaric acids stimulate taste receptors longer and smoother than vinegar. The result is greater intensity of flavor over time, leaving a long, savory finish to each soupy spoonful.
Furthermore, malic and fumaric acids provide more sourness per unit weight than other acidulants, which can reduce the overall weight of dry mixes. This lowers costs of production and optimizes the volume of dried soup mixes for home cooks. Malic and fumaric acids also stabilize pH in formulations, helping to resist spoilage and extend shelf life. Additionally, fumaric acid, which has zero hygroscopicity, resists caking and clumping in dry mixes.
To realize these benefits, simply mix powdered malic or fumaric acid with other dry ingredients in the appropriate ratios. Contact Bartek to obtain a sample and learn more about how malic and fumaric acids can enhance soup applications.
- Tomato soup
- Potato soup
- Vegetable soups
- Stews and chili
- Dried pre-mixed soup powders
Salty and savory snack foods are only as unique as their spices and seasonings. Adding an acidic accent to these formulations can make snacks stand out by creating a longer, more satiating, experience.
A touch of malic or fumaric acid by Bartek extends the release of the spices and seasonings used to flavor snack foods. Combine malic and fumaric acids with acetic acid to give salt and vinegar chips extra bite. Alternatively, add it to seasoning dusts to make snack mixes the life of the party.
The smooth, extended sour of malic acid is particularity effective for blending savory flavors. Whether it’s aromatic garlic and onion or smoky barbecue flavors, malic acid makes for a more balanced, natural-tasting, flavor profile. Simply mix it with dry ingredients in appropriate ratios to take advantage of this versatile acidulant.
Malic and fumaric acids also provide more sourness per unit weight than lactic, citric, and tartaric acids. Therefore, formulators can reduce the unit weight of dry mixes without losing acidity. Reformulation with malic and fumaric acids may also increase margins and improve production processes.
- Potato chips
- Vegetable crisps
- Corn chips
- Snack mixes
When used as a garnish, pickles can brighten even the blandest foods. Enjoyed alone, pickles are a salty/sour/savory, and sometimes sweet, treat that lights up every part of the palate. Great pickles should have a lasting, vividly piquant flavor that leaves a clean and fragrant aftertaste.
Malic acid by Bartek can give a flavorful lift to pickles by prolonging the release of vegetable flavors and pickling seasonings, while stimulating the consumer’s taste receptors, resulting in a bolder, tastier, experience. Malic acid also has practical benefits. It rapidly dissolves in brine and has better water solubility than citric and tartaric acids.
The mellow and smooth sourness of malic acid readily complements other acidulants. Combine it with acetic acid to formulate brines that strengthen the vegetal and flavorsome character of pickled applications.
- Cucumber pickles
- Bread and butter pickles
- Radish and other pickled vegetables