Views: 0 Author: Site Editor Publish Time: 2021-05-17 Origin: Site
You may know food additives, and you also know that acidity regulators are one type of food additives. Acidity regulator is a general term for acids, alkalis, and salts that enhance the acidity of foods and adjust the pH of foods or have buffering effects. But, do you know how to use commonly used food acid regulators?
This passage is going to talk about the followings of using different common food acid regulators:
There are two kinds of citric acid, anhydrous and monohydrate, with strong sour taste. Compared with other sour agents, the sourness of citric acid is soft and refreshing, and the highest acidity can be achieved at the first entrance, but the aftertaste lasts for a shorter time. Used in combination with sodium citrate, it can ease its sourness and sharpness, and the sour taste is better.
Precautions:
Pay attention to the order of addition during the ingredients, and add it after the preservatives potassium sorbate, sodium benzoate, sodium saccharin and other solutions to prevent the formation of insoluble sorbic acid, benzoic acid, and saccharin crystals.
The anhydrate of citric acid is mostly used in powder products, with strong acidity, and the dosage can be 10% less than that of monohydrate.
This sourness regulator has a special pleasant sour taste, which is about 20% stronger than citric acid. It is slow in taste and has a longer retention time. The sour taste is also very refreshing, but slightly bitter.
Precautions:
The sour taste of malic acid is round, slow but long-lasting stimulation, which complements the taste characteristics of citric acid and can enhance the sourness. Malic acid has a good anti-browning effect when used in fruits. At high concentrations, it has a stimulating effect on the skin and mucous membranes.
Tartaric acid has the aroma of grapes and white lemon. Stable in the air, non-hygroscopic. The taste threshold is 0.0025%, the sourness is strong, and the sourness intensity is 1.2 to 1.3 times that of citric acid, which is the strongest sourness among the sour agents, and the pH value of 0.3% aqueous solution is 2.4. It stays in the mouth for the shortest time, sour and refreshing, but slightly astringent.
Range of dosage:
It can be used as a sour agent, pH regulator, chelating agent, antioxidant synergist and compound leavening agent, and can be used in various foods in appropriate amounts according to production needs.
Generally, 0.1%～0.2% is added to refreshing drinks, which are often used in combination with other organic acids such as citric acid and malic acid.
Acetic acid naturally exists in animal and plant tissues and is a normal component of food. It is involved in fatty acid and carbohydrate metabolism, and appears in the form of acetyl-CoA. According to reports, there is no bad effect of consuming 1g of acetic acid per person per day from vinegar or other sources, but long-term consumption of large amounts is considered to be the cause of Laennec cirrhosis. It should be noted that concentrated acetic acid is corrosive, irritating, and irritating and burning to the skin.
Lactic acid is a mixture of lactic acid and lactoyl lactic acid, colorless to light yellow solid or syrupy transparent liquid. It has specific astringency, sour taste, sour taste threshold 40ppm, and hygroscopicity.
When it is boiled and concentrated, lactic acid is condensed into lactoyl lactic acid, diluted and heated to hydrolyze into lactic acid. The pH is 3.08. The concentration of lactic acid solution usually used is about 80%.
Precautions
The normally used lactic acid is L-lactic acid.
D. DL-type lactic acid is harmful to infants. It is forbidden to be used in baby food under 3 months old.
High-concentration lactic acid can be condensed into ester and is in a balanced state. It should be diluted with water according to specifications.
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