Hey everyone, I have a few questions on how people use their sweetener and sour additives and if they can be used together. I have both, and most of my recipes I'll use 1% sweetener just to bring out the flavor a bit more and for candy type flavors I'll use roughly .5% just because anymore, and I've found it dulls my juice. My question is, can they both be used together in a recipe in a way they will both complement eachother. For example, I'm working on a mandarin and cream recipe, I want to add sweetener to help add to the sweetness, but also add sour to bring out the mandarin. My previous experience using both at the same time tended to add a dulling effect. Anyone's experience on using both at the same time? Does one get used in a higher percentage then the other? What's the best way to get them to complement eachother? Thanks for your help!
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