Elizabeth-food+acidulants

= __Food Acidulants__ =

pH control agents

 * To obtain pH range in products formulation, example in fruit jam formulated with pectin,pH 2.9-3.4 is critical to obtain desired gel setting
 * Acidulant reaction with baking soda essential in leavening action of carbon dioxide
 * Maintain acidic pH and tartness of carbonated drinks
 * Acidification benefit products that use preservatives like sodium benzoate.
 * Buffering capacity--> ability of weak acid/salt combination to control amount of free hydrogen ions, it protect pH dependent effects like colour and flavour changes
 * Buffering--> needed for maintain acidic and fermentation processes

** Preservatives **

 * Acid pH can stop growth or enhance effectiveness of heat sterilization/ antimicrobial effects of solutes.
 * Antibrowning agents to maintain normal flavour, colour, texture of canned fruits and vegetables

Chelating agents/antioxidant synergists

 * Trace minerals ( Fe,Ni,Mg,Co,Cr,Cu) promote oxidative reaction via catalytic action --> will produce undesirable reactions such as discolouration, rancidity and instability of nutrients
 * Food acidulants( citrates and phosphates) have ability to form ring structures with metal ions ( chelation)
 * Formation of stable, water soluble chelate--> sequestration
 * Citric acid--> strongest chelation agent of common food acids
 * Lactic, malic, tartatic--> can provide degree of chelation
 * Chelating function useful to retad browning of foods
 * Acidulants used as synergists for antioxidant ( BHT and BHA) in preservation of fats ans oils.

** Flavour Adjuncts **

 * Acidulants can modify or enhance food flavour
 * Acidulants add tartness to balance excessive sweetness ( brix acid ratio)
 * Enhancement of certain flavour require combination of the flavour with appropriate acids, example ( tartaric acid in combination with grape flavour)



Control of gelation and coagulation

 * For gelling high methoxyl pectin, pH must be adjusted to 2.5-3.5


 * Production of direct acidified cheese products,tofu, and any products that need protein coagulation, using acidulants provide precise pH control.