Acidulants are additives that give a sharp taste to foods. They also assist
in the setting of gels and to act as preservatives.
The pH of a food is a measure of its acidity, alkalinity or neutrality.
Living tissues contain solutions called buffers which help to keep a constant pH
inside cells.
Many natural foods are acidic. For example, oranges, lemons, apples,
tomatoes, cheese and yoghurt contain natural acids, such as citric acid, that
give them their characteristically sharp taste.
Many fruits contain natural acids that give them a sharp taste
Acids, alkalis and buffers have important roles in the food industry. Acids
have been used for centuries as important contributors to flavour and the acid
environment they produce prevents the growth of many microorganisms.
Bicarbonates, particularly bicarbonate of soda, are used as mild alkalis whilst
phosphates are used for their buffering action as well as for their
characteristic taste.
As the food industry has developed, so has the growth in production of
processed foods. Many of these need the inclusion of an acidulant to give an
acidic or sour taste.
Acids and Applications in Food
By far the most important, versatile and widely used organic acid is citric
acid. It is used in food products, drinks and the pharmaceutical industry. Each
year about 320,000 tonnes of citric acid is used in the production of foods and
beverages.
The list below shows some common acidulants :
Acetic acid
Citric acid
Fumaric acid
Lactic acid
Malic acid
Phosphoric acid
Tartaric acid
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