Information introduction of acidity flavoring agent

The strength of acidity of acidic flavoring agents is mainly determined by the H+ concentration, and the influence of anions is mainly manifested in the taste sensation. At the same pH, organic acids have a stronger taste sensation than inorganic acids (the anions of organic acids are more easily absorbed by the tongue mucosa than inorganic acids, which neutralizes the positive charge of the tongue surface and facilitates the adsorption of H+ by the tongue mucosa), resulting in differences in the strength of acidity. So what is the role of acidic flavoring agents? And what do I need to pay attention to when using them? The following is a detailed introduction

Here is the content list:

l The role of acidic flavoring agent

l Precautions for using an acidic flavoring agent

The role of acidic flavoring agent

1. Acidic flavoring agent has a preservative effect, it reduces the pH of the food system, can inhibit the reproduction of many harmful microorganisms, and contribute to the preservative effect of acid-type preservatives (such as benzoic acid, sorbic acid, etc.), which can reduce the heating sterilization temperature of beverages or shorten the sterilization time.

2. Acidic flavoring agents can be used as aroma auxiliaries, widely used in flavoring such as tartaric acid can assist the flavor of grapes; phosphoric acid can assist the flavor of cola; malic acid can assist the flavor of many juices and jams.

3. Acidic flavoring agents can prevent browning and nutrient loss of beverages Many organic acids (such as citric acid, etc.) can reduce and complex metal ions, which can prevent oxidation or browning reactions.

4. Acid flavoring agents as gel promoters and accelerators, used in jelly, chewing gum, and surimi products to adjust the PH value, promote the gel of products, and increase the gel strength.

5. As acidic flavoring agent has reducing property, it can play the role of color protection in the processing of fruit and vegetable products and can be used as color protection auxiliary in meat processing.

Precautions for using an acidic flavoring agent

1. The process must have the procedure and time of adding.

2. Seasoning should be based on the processing characteristics of acidic flavoring agents, pay attention to accumulate experience; according to the composition of the beverage, reasonable use of acidic flavoring agents, making full use of the acidity, and side taste to the flavoring effect of the beverage.

3. When choosing acidic flavoring agents, the stability and solubility in beverages should be considered, so that appropriate packaging and formulations can be used.

4. In addition to affecting the flavor of acidic flavoring agents, anions also affect the flavor of food.

5. Acidic flavoring agent has some irritation, can cause digestive diseases.

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