Corbion has announced that its European patent covering coated food-grade particle technology has been successfully upheld in amended form by the European Patent Office following appeal proceedings.
European patent EP2037758, titled Partially Neutralized Acid Coated Food-Grade Particles, relates to technology for coating food-grade acids and their salts with partially neutralised polycarboxylic acids.
The technology is relevant across a range of food categories, including confectionery, where food acids are widely used to influence flavour, provide sourness and balance sweetness within finished products.
Corbion said the successful patent outcome reinforces the company’s commitment to protecting its intellectual property while continuing to invest in ingredient technologies designed to help manufacturers improve product performance and develop differentiated formulations.
The company’s wider portfolio includes lactic acid and derivatives, preservation systems, functional ingredient blends and nutritional solutions for food manufacturers worldwide.
Controlling acid release in confectionery
The patented technology is designed to provide manufacturers with greater control over the behaviour and release of food-grade acids during processing, storage and consumption.
Coating or encapsulating acids can help determine when they become active within a product. Depending on the formulation, release may be influenced by factors such as moisture, heat or changes in pH.
For confectionery manufacturers, this control can be particularly valuable when developing products where the timing and intensity of acidity contribute to the overall eating experience.
Food acids such as citric, malic, lactic, fumaric and tartaric acid are commonly associated with the development of different flavour profiles across the confectionery sector. Their functionality must be carefully managed to maintain consistency while also protecting surrounding ingredients and finished-product characteristics.
The patent describes food-grade particles in which an acid-containing core is surrounded by a coating formed using partially neutralised polycarboxylic acids.
This approach can also help protect acids from environmental conditions during storage. Certain acids can absorb moisture from the atmosphere, potentially creating handling issues or contributing to unwanted changes in the finished product.
By improving stability and controlling ingredient interaction, coated acid technology can help manufacturers maintain characteristics including taste, texture and appearance while supporting reliable performance throughout production and shelf life.
Protecting innovation and product development
Corbion said the European Patent Office decision demonstrates the importance of intellectual property protection as manufacturers seek new ways to differentiate confectionery and other food products.
“Innovation is at the core of how Corbion creates value for customers,” said David Charest, Senior Vice President, Preservation & Specialty Ingredients at Corbion.
“This outcome reinforces the importance of protecting the innovations that help our customers differentiate their products and succeed in the marketplace. We will continue to invest in the technologies, expertise, and intellectual property that drive long-term value for our customers and the industry.”
The decision comes as confectionery manufacturers continue to explore increasingly complex flavour profiles, textures and sensory experiences while maintaining production consistency and shelf stability.
Ingredient technologies that allow manufacturers to manage interactions within formulations can therefore provide an important development tool, particularly where acids, sweeteners, flavours and other components must perform predictably throughout processing and storage.
Corbion has more than a century of experience in fermentation and food ingredient development. In 2025, the company generated annual sales of €1.27 billion and employed approximately 2,408 full-time equivalent employees globally.
The successful defence of the patent further strengthens Corbion’s intellectual property portfolio as it continues to invest in functional ingredient, preservation and formulation technologies for the global food and confectionery industries.
