acid..+or+acidulants?

Acid....or ACIDULANTS ?

So let us discover the functions of acidulants in food products.
====Firstly, acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and to act as preservatives. There are seven beverage acidulants in commercial use. These are Citric, Fumaric, Lactic, Malic, Phosphoric, Tartaric and the recently introduced, Sodium Acid Sulphate. ====

The ability of citric acid to sequester metal ions also means it is a useful additive in the prevention of oxidation which causes flavour and colour loss. || __ Food & beverages __ - as a flavour adjunct, to improve taste -as a pH control agent for example for gelation control, buffering and preservative enhancement -as a chelating agent where it improves the action of antioxidants and prevents spoilage of foods such as seafood. __ Soft drinks & beverages __ - flavour enhancement - provide consistency in acidity and in the flavour of fruit juices or fruit cordials. -improve the stability and the quality of soft drinks || Used in animal feedstuffs mainly because of its strong flavour and favourable price. Manufactured synthetically from malic acid. || Used in gelatin dessert powders, cheesecake mixes and some powdered drinks. || Slightly more expensive than citric acid. Produced commercially from maleic anhydride. || It has similar applications to citric acid and is the preferred acid in low calorie drinks, cider and apple drinks. ||
 * ||  Name   ||   Description & Function   ||   Application   ||
 * 1 ||  Citric acid  ||  A sharp tasting water-soluble organic acid found in the juice of lemons and other sour fruits. Also in oranges, tangerines and berries such as raspberries and blackberries.
 * 2 ||  Fumaric acid  ||  Fumaric acid is the strongest tasting food acidulant. It has limited applications due to its very low solubility.
 * 3 ||  Lactic acid  ||  It is produced during anaerobic respiration and is commonly manufactured by a fermentation process, although it can be produced synthetically.  ||  In the production of boiled sweets, pickled foods and as a raw material in the manufacture of important emulsifiers for the the baking industry.  ||
 * 4 ||  Malic acid  ||  Found naturally in apples, pears, tomatoes, bananas and cherries.
 * 5 ||  Phosphoric acid  ||  Has a harsh, biting taste which complements the cola flavour. Can act as buffers, acidulants for baking powders and emulsifying salts in the production of processed cheese.  ||  Used in the production of cola drinks.  ||
 * 6 ||  Tartaric acid  ||  It was the first food acidulant to be used in significant quantities but now has been mostly replaced by citric acid.  ||  An important salt of tartaric acid, potassium hydrogen tartrate (or cream of tartar), has applications as an acidulant for baking powder and sugar confectionery.  ||