How Acids Shape the Taste of Sour Candy

Sour candies pack food acids like citric, malic, and tartaric acid for their tangy punch.
These acids release hydrogen ions (H⁺), which activate your sour taste buds.
Malic acid lingers on the tongue, giving candies like sour apple their long-lasting bite.
Citric acid delivers a sharp, quick burst of sourness, common in lemon-flavored treats.
Tartaric acid adds complexity, often used in grape or berry candies.
Powder coatings of acid crystals intensify the first shocking sour hit.
The balance of acid and sugar keeps sour candy fun—tangy but not unbearable.
Sourness can make flavors taste brighter and more intense by exciting the taste buds.
Acids in candy mimic those naturally found in fruits, making the flavors feel authentic.
Extreme sour candies often add extra acid layers to push your taste buds to their limit.