Succinic Acid is an acidulant that is commercially prepared by the hydrogenation of maleic or fumaric acid. it is a nonhygroscopic acid but is more soluble in 25°c water than fumaric and adipic acid. it has low acid strength and slow taste build-up; it is not a substitute for normal acidulants. it combines with proteins in modifying the plasticity of bread dough. it functions as an acidulant and flavor enhancer in relishes, beverages, and hot sausages. Lactic acid powder is odorless white granule or powder and can be easily dissolved in hot water but not dissolved in inorganic solvent. It is produced adopting fermentation process using biological engineering technology with starch as raw materials .Nutrition fortifier for calcium, buffering agent and raising agent for bread and pastry, it is easier for absorbability as hardening agent. It can prevent calcifames as drug. Citric acid is a weak organic acid that occurs naturally in many fruits and vegetables, particularly citrus fruit. Lemons and limes have the highest concentrations of naturally-occurring citric acid. It is used as a food additive in candy, snacks, and beverages and is common in cosmetics, pharmaceuticals, and even industrial applications. The production of citric acid on the industrial scale has been ongoing since the late 19th century; today, more than a million tons of citric acid are manufactured every year. Regarding scale, the demand for citric acid is far too high to rely on citrus fruit for industrial use.
