See+Ngar's+Acidulants

=**// Article : Acidulants in Hot-Pack Products //**=

Since acids have different solubilities like citric which have high solubility in water while fumaric does not, they would not function well in applications when there is limited water. This causes acidulants be more difficult to handle in food industry. For example, when acids have lower solubilities, they will have slower dissolution rates and can form precipitate in solution as temperature is cooled. Due to that, the solution will be more difficult to deliver consistently. For high solubility acids, they may absorb water more readily during storage. To prevent this, titratable acidity should be tested and confirmed when every prepared solution.
 * What problems may appear when acidulants are used? **

Yes. For instance, phosphoric acid has little flavor impact other than sourness. Citric acid produces a strong, sharp flavor that quickly disappeared while fumaric also gives a strong acid bite but the sensation lingers. For malic acid, although it lingers but the flavor is milder.
 * Will acidulants give own characteristic flavor? **