kl+acidulant

= KL ACIDULANT =

= 1) what can affect the final level of sourness? =

ANSWER: Type, level and product pH.
= 2) How the weak acid can exhibit antimicrobial properties in acidic products? = ==ANSWER: Weak acids, while not efficient at lowering pH, exhibit antimicrobial properties in acidic products. The weak acids perform best when the pH is low enough to keep them in a dissociated state. Acetic, lactic and benzoic acids work well in this regard. Lactic acid tends to inhibit the growth of bacteria, especially lactic acid bacteria. Acetic exhibits a strong bacteriostatic effect and suppresses yeast growth.==