TWL+Food+Acidulants

TWL Food Acidulants Below are some of the examples of food acidulants that I summarised:

Acetic acid

 * found in vinegar
 * has a characteristic pungent smell
 * widely used, particularly in the pickling industry.
 * naturally fermented vinegar has a variable pH and so acetic acid is added to this to form a pickling liquor with a specified acidity.

Used in food industry:

 * provide sharp taste in soft drinks and sweets
 * generate the optimum conditions for the formation of gels in jams, jellies, confectionary and desserts
 * help give the conditions for the stabilisation of emulsions (e.g. processed cheese and dairy products)
 * prevent the browning of salads
 * enhance the action of antioxidants and prevent deterioration in frozen food
 * act as an antioxidant in fats and oils
 * preserve meat products and help modify their texture during their processing

Fumaric acid

 * Strongest tasting food acidulant.
 * Has limited applications due to its very low solubility.
 * It is used in gelatin dessert powders, cheesecake mixes and some powdered drinks.
 * It is manufactured synthetically from malic acid.

Lactic acid

 * Widely used in the production of boiled sweets, pickled foods and as a raw material in the manufacture of important emulsifiers for the the baking industry.

Malic acid

 * Found naturally in apples, pears, tomatoes, bananas and cherries.
 * Has similar applications to citric acid and is the preferred acid in low calorie drinks, cider and apple drinks.
 * Slightly more expensive than citric acid.
 * It is produced commercially from maleic anhydride.