What are food acidulants?

The sour taste gives refreshing stimulation to the sense of taste and can increase appetite. In addition, acid also has a certain antiseptic effect and helps the digestion and absorption of calcium, phosphorus and other nutrients. Sour agents mainly include citric acid, tartaric acid, malic acid, lactic acid, acetic acid and the like.

Citric acid

Among all organic acids, the sour taste is moderate and delicious. It is widely used in various soft drinks, beverages, fruit juices, canned fruits, canned vegetables, etc.

Malic acid

It accounts for more than 90% of its total acid in apples, hence the name malic acid. Most of them are synthesized, and rarely fermented. The intensity of sourness is 1.2 times that of citric acid, and the sourness lasts longer than citric acid, and the sourness is more refreshing and astringent. In production, it is often used in combination with citric acid to play a complementary role in taste and form a natural apple flavor.

Lactic acid

Lactic acid is the main sour component of fermented beverages and is mainly used to prepare lactic acid beverages. Its sour taste is 1.2 times stronger than that of citric acid. It has an astringent and astringent taste. It is different from the sour taste of fruits. Do not use lactic acid in fruity and juice drinks.

Tartaric acid

Grapes contain a lot of tartaric acid. The sourness of tartaric acid is 1.2 to 1.3 times that of citric acid, and it has astringent and astringent taste. It works best when mixed. Drinks containing tartaric acid are prone to tartar precipitation when stored at low temperature. Tartaric acid is not easy to absorb water and deliquescence, so it is suitable for making solid beverages.

Phosphoric acid

Phosphoric acid is an inorganic acid, usually a colorless and transparent syrupy liquid, and is a source of inorganic substances beneficial to the human body. Therefore, it is widely used in the food industry. Phosphoric acid has a strong sour taste and develops quickly. It can be well mixed with the aroma of leaves, roots, nuts or spices in non-fruit flavored beverages, especially in cola-type beverages, where it can give full play to its unique sour taste.

Sour agents are divided into organic acids and inorganic acids. Acids naturally occurring in food are mainly organic acids.

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