Food+Acidulants_csm

= FOOD ACIDULANTS =

pH control Agents

 * Obtain certain pH range in product formation. Fruit jam formulated with pectin, pH between 2.9-3.4, for desired gel setting.
 * Acidulant reaction with baking soda---leavening reaction of carbon dioxide.
 * Maintain acidic pH, tartness of carbonated beverages.
 * Acidulants benefits products that use preservatives---sodium benzoate.
 * Buffering capacity---ability of a weak acid/salt combination (citrate acid and sodium citrate) to control the amount of free H+ ions. Provide protection from pH dependent effects like color or flavour.
 * Buffering---needed to maintain acidic fermentation processess.



Preservatives

 * Acid pH can stop growth or enhance effectiveness of hest sterilization or antimicrobial effect of solutes.
 * Antibrowning agents---maintain normal flavour, colour, texture of canned fruits and vegetables.



Chelating Agents/Antioxidant Synergists

 * Chelation---food acidulants (citrates, phosphates), form ring structure with metal ions.
 * This prevent metal ions from reacting with other materials or from reacting as catalysts for reaction.
 * Sequestration---formation of stable, water-soluble chelate.
 * Chelating agents---citric acid (strongest chelating agent), lactic, malic and tartaric acid.
 * Useful in retarding enzymatic browning of fruits and vegetables.
 * Acidulants---synergists for antioxidants (BHA, BHT, ascorbates) in preservation of fats and oils, food product contain fatty compounds.



Flavour Adjuncts

 * Modify or enhance food flavour. Otherwise foods such as hard candy, gelatin desserts, jellies, preserves, toppings, etc, would taste flat.
 * Flavour modification---choosing appropriate flavour profile is important.
 * Flavour enhancement---requires combination of the flavour with appropriate acids (tartaric acid+grape flavour, phoshoric acid+cola flavour).



Control of Gelation & Coagulation

 * Acidulants play a significant role in gelation of pectin and algins.
 * For gelling high methoxyl pectin, pH must be adjusted to 2.5-3.5.
 * Provides precise pH control---in products thst require protein coagulation (direct acidified cheese products, tofu).