Acidity Regulators
ADIPIC ACID
CALCIUM ACETATE
CALCIUM FUMARATE
MAGNEZIUM LACTATE
ACIDULANTS
PRODUCTS LIST
Minimum Order 500kg
Sodium Citrate
E No: E331
Citric Acid Anhydrous
E No: E330
Citric Acid Monohydrate
E No: E330
L-Malic Acid
E No: E296
DL-Malic Acid
E No: E296
Lactic Acid
E No: E270
L(+)-Tartaric Acid
E No: E334
Fumaric Acid
E No: E297
Sodium Lactate
E No: E325
Calcium Lactate
E No: E327
L-LACTIC ACID 80%
E No: E270
L- LACTIC ACID 85%
E No: E270
Calcium Citrate
E No: E333
Magnesium Citrate
E No: E345
Ferrous Lactate
E No: E585
Tripotassium Citrate
Trisodium Citrate
E No: E331
Tricalcium Citrate
E No: E333
Acidulants are additives that give a sharp taste to foods. They also assist
in the setting of gels and to act as preservatives.
The pH of a food is a measure of its acidity, alkalinity or neutrality.
Living tissues contain solutions called buffers which help to keep a constant pH
inside cells.
Many natural foods are acidic. For example, oranges, lemons, apples,
tomatoes, cheese and yoghurt contain natural acids, such as citric acid, that
give them their characteristically sharp taste.
Many fruits contain natural acids that give them a sharp taste Acids, alkalis and buffers have important roles in the food industry. Acids
have been used for centuries as important contributors to flavour and the acid
environment they produce prevents the growth of many microorganisms.
Bicarbonates, particularly bicarbonate of soda, are used as mild alkalis whilst
phosphates are used for their buffering action as well as for their
characteristic taste.
As the food industry has developed, so has the growth in production of
processed foods. Many of these need the inclusion of an acidulant to give an
acidic or sour taste.
Acids and Applications in Food By far the most important, versatile and widely used organic acid is citric
acid. It is used in food products, drinks and the pharmaceutical industry. Each
year about 320,000 tonnes of citric acid is used in the production of foods and
beverages.
The list below shows some common acidulants :
Acetic acid
Citric acid
Fumaric acid
Lactic acid
Malic acid
Phosphoric acid
Tartaric acid
Acidulants, or food acids, have very different taste profiles. The most common, citric acid, has a lemony taste, while acetic acid has the familiar vinegar flavour. Tartaric acid gives a sharp taste that only lasts for a very short time, while malic acid has a sharp taste with a much slower build up. Lactic acid has a taste that is relatively mild and lingering.
The acids also dissolve differently. For example, when an acidulant is used with a raising agent to produce carbon dioxide, it is best to use one with a low solubility such as fumaric acid, or a slow-release acid like glucono-delta-lactone, rather than the more common citric or malic acids.
Some acids, particularly citric and tartaric, can also trap traces of metals in the food that can cause the oxidation reactions that cause foods to go off.
Acidulants, or food acids, have very different taste profiles. The most common, citric acid, has a lemony taste, while acetic acid has the familiar vinegar flavour. Tartaric acid gives a sharp taste that only lasts for a very short time, while malic acid has a sharp taste with a much slower build up. Lactic acid has a taste that is relatively mild and lingering.
The acids also dissolve differently. For example, when an acidulant is used with a raising agent to produce carbon dioxide, it is best to use one with a low solubility such as fumaric acid, or a slow-release acid like glucono-delta-lactone, rather than the more common citric or malic acids.
Some acids, particularly citric and tartaric, can also trap traces of metals in the food that can cause the oxidation reactions that cause foods to go
