Different types of food acid regulator

Food additives refer to chemically synthesized or natural substances added to food for the purpose of improving food quality, color, aroma, and taste, as well as for the needs of anti-corrosion and processing technology. Food additives generally do not need to be food, nor do they necessarily have nutritional value, but they must conform to the above-defined concept, that is, they do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality. Generally speaking, food additives can be divided into two categories: natural and chemically synthesized according to their sources. Food acid regulator is a kind of food additives.

1) Essential food additives- food acid regulators

You may have been prejudiced against food additives. However, food additives are an essential part of food preservation and consumption. Without them, the taste of food will deteriorate and the storage time will be reduced. Today, I will introduce a common food additive that you may do not know very well-food acid regulator.

Food sour agents, also known as pH regulators, are substances used to maintain or change the pH of food. It is mainly used to control all the acidulants, alkalis and salts with buffering effect required by food. The irritation threshold of sourness is represented by pH value, the sourness threshold of inorganic acids is around 3.4-3.5, and the sourness threshold of organic acids is between 3.7-4.9. Most foods have a pH between 5 and 6.5. Although they are acidic, they do not have a sour taste. If the pH is below 3.0, the acidity will be strong, making it difficult to taste. The pH value of some salted fish and meat is different from normal food, and it is difficult to preserve it. Therefore, it is necessary to use food sour agents to neutralize the taste of the food.

2) Pretentions to use food acid regulator

There are also many precautions for adding food sour agents. It is best to use it under the guidance of relevant professionals, and must follow the relevant addition regulations.

The allowable food acid regulators include many kinds of citric acid, potassium citrate, lactic acid, tartaric acid, among which citric acid is a widely used sour agent. Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc. can be used in various foods according to normal needs. The selection of food sour agent should conform to people's conventional habits, and the type, proportion and total acidity of the acidity agent should be determined according to the flavor characteristics of the food.

3) Types of natural food acid regulators

The following introduces you to several food sour agents commonly used in the design of various formulas such as food and beverage.

1. Citric acid

Citric acid is a kind of white crystalline particles with strong acidity and weaker acidity. It is generally used with lactic acid and sodium citrate to achieve a full sour taste.

2. Malic acid

Malic acid is a white crystal or powder with a slightly special sour taste. The sourness is about 20% stronger than that of citric acid. Used with citric acid, the addition amount is generally 10-20% of citric acid.

3. Lactic acid

Lactic acid is a colorless or light yellow syrupy liquid with a specific astringent sour taste. It is the characteristic acid of fermented dairy products. It is a commonly used sour agent in lactic acid bacteria beverages.

4. Sodium citrate

The alias of sodium citrate is sodium citrate. It is an organic compound with a white to colorless crystal appearance. Odorless, cool, salty and spicy. It is stable at room temperature and air, slightly soluble in humid air, and weathering in hot air. Has good pH adjustment and buffering performance.