Acid flavoring agents used in conjunction with other flavoring agents can adjust the taste of food. Adding a small amount of acid to sweet substances reduces the sweetness; adding sweet substances to acid reduces the acidity; different fruits have different perceptions of sweetness and acidity due to their different sugar-to-acid ratios. Even if the sour taste is composed of the same acid, the sour taste characteristics are different due to the different sugar-acid ratios. If a small amount of salt is added to the sour taste, the sour taste is weakened; however, if a small amount of acid is added to the salt, the salty taste is enhanced. A small amount of bitter or astringent substances in the acid will enhance the acidity. The right amount of bitterness and sourness together can make the flavor of lemons, grapes and other fruits to be truly expressed. The correct use of acidic substances can better reflect the flavor of food. The use of an acid flavoring agent to adjust the pH can also achieve the purpose of inhibiting the reproduction of microorganisms. For example, in canned fruits and vegetables of medium acidity such as peaches, using acid to lower their pH to below 4.5 can reduce the sterilization temperature, time, and other conditions, and can prevent the growth of toxin-producing bacteria such as Clostridium botulinum. At the same time, acidification is also conducive to the dissociation of preservatives such as benzoic acid, thereby improving the effect of bacterial inhibition. The use of an acid flavoring agent to adjust the pH can also achieve the purpose of inhibiting the reproduction of microorganisms. For example, in canned fruits and vegetables of medium acidity such as peaches, using acid to lower their pH to below 4.5 can reduce the sterilization temperature, time, and other conditions, and can prevent the growth of toxin-producing bacteria such as Clostridium botulinum. At the same time, acidification is also conducive to the dissociation of preservatives such as benzoic acid, thereby improving the effect of bacterial inhibition.
