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Acidulants
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While having a significant effect on the flavour of food products, acidulants perform a variety of other beneficial functions: taste (sharpness, tang) - to enhance fruit flavours - for their antimicrobial effect - to reduce spoilage - to prevent discoloration and increase the effectiveness of natural and added antioxidants - to control pH - and for buffering.
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Product list -
Acidulants
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Acidulants are used for pH control, particularly useful when the pH needs to be adjusted to obtain optimum gel strength in products such as pectin jellies and jams.
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Naturally occurring food acids, sometimes called wholesome acids, include citric acid, malic acid and tartaric acid. They are found in oranges, grapefruits, pineapples, apples, peaches and other seeded fruits. Tartaric acid is found in grapes, pineapples and potatoes. Without these acids, fruit-flavoured foods may taste bland.
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Developing a taste for Acidulants
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