The characteristic tang found in certain confectioneries is primarily due to the inclusion of acidic compounds. These acids, when dissolved in saliva, stimulate taste receptors on the tongue, producing the sensation of tartness. Common examples include citric acid, malic acid, and tartaric acid, often found individually or in combination within these treats.
This sensory experience is a significant factor in the product’s appeal. The initial pucker-inducing effect often gives way to a sweet aftertaste, creating a complex and enjoyable flavor profile. Historically, sour flavors have been used to balance sweetness in foods and beverages, and their application in candy represents a continuation of this culinary tradition. The addition of this quality can enhance the overall palatability and memorability of the product.
