ACIDULANTS

Acids and their salts serve a variety of functions in foods that include the following:

1. Flavoring to provide a desired taste and serve to intensify, enhance, blend of modify the overall flavor of the product.
2.Reduction of the pH to prevent or retard the growth of microorganisms and the germination of spores; and top increase the lethality of the process.
3.Maintence or establishment of pH by serving as buffering agents. Usually a combination of free acids and salts are used.
4.Chelation of metal ions to assist in minimizing lipid oxidation (Cu, Fe), reducing color changes and controlling texture in some fruits and vegetables.
5.Alteration of the structure of foods including gels made from gums (pectin, carrageenan), and proteins.
6.Interaction with proteins and emulsifiers to modify the structure of foods such as doughs, alter the heat stability of proteins, and to serve as an emulsifier in processed cheese.
7. Modification of sugar crystallization in hard candy manufacturing.
 
pH of Foods

ACIDULANTS

ACID pKa Click for Structure
ACETIC 4.75 Structure
PHOSPHORIC 2.1, 7.2, 12.3  
CITRIC 3.08, 4.74, 5.4 Structure
LACTIC 3.86 Structure
HYDROCHLORIC --  
SULFURIC --, 1.92  
CARBONIC 6.4,10.3  
MALIC 3.4, 5.1  
SUCCINIC 4.2, 5.6  
TARTARIC 3.2, 4.8 Structure
FUMARIC 3.03, 4.44 Structure
ADIPIC 4.43, 4.41 Structure
GLUCONIC 3.60 Structure
PYROPHOSPHORIC 0.9, 1.5, 5.8, 8.2  

 

MAJOR DIFFERENCES IN ACIDULANTS

1. FLAVOR
2. ACIDITY
3. METAL CHELATING ACTIVITY
4. ANTIMICROBIAL ACTIVITY
5. SOLUBILITY
6. HYDROSCOPICITY
7. COST
ACIDULANT APPLICATION FUNCTION
Citric acid Accounts for 60% of all acids used. pH control, chelator, antioxidant, synergist
  Cultured dairy products substrate for flavor production
  Processed cheese alter protein and emulsify
  Evaporated milk stabilize protein to heat
  Honey retard crystallization
Phosphoric acid Accounts for 25% similar to citric
Acetic acid (vinegar) Mayonnaise, sauces, pickles, dressings pH control, flavor, shelflife
Succinic acid Bread dough modifies plasticity
  Gelatin powder Controlled pH adjustment to regulate texture
Adipic acid Gelatin powder pH control to alter texture
  Baking powder leavening acid
  Jams, jellies pH control for pectin gel
  Fruit products tartness
  Processed cheese sequesterant for better melting
  Meringue whipping aid (sequesterant)
Tartaric acid Baking powder leavening acid
  Fruit butters, jams, sherbets, jellies flavor, pH
  Hard candies flavor, crystallation control

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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