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What are the types of acidic food acid regulators?

Views: 0     Author: Site Editor     Publish Time: 2021-09-16      Origin: Site


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What are the types of acidic food acid regulators?

Food acid regulators can increase taste comfort by adjusting the acidity, you can get beverage products with the right taste. So what are the types of food acid regulators? The following is a detailed introduction.


Here is the content list:

l Citric acid

l Malic acid

l Tartaric acid

l Lactic acid

l Acetic acid

l Phosphoric acid


Citric acid

Citric acid, also known as citric acid, is white translucent crystals or powder, crystallized from a cold solution containing 1 molecule of water, and becomes anhydrous in dry air or heated to 40~50℃. It is slightly deliquescent in humid air, soft at 75°C, melts at 100°C, soluble in water and ethanol, soluble in ether, and combustible.


Malic acid

Malic acid is white crystalline particles or white crystalline powder with a strong acidic odor. Malic acid has the advantages of softer acidity, longer retention time, and better taste than citric acid, so it is more ideal as a food acidifier. Malic acid can be used as an acidity regulator for tomatoes, apple sauce, fruit juice, fruit juice drinks, and cold drinks, etc. The dosage in soft drinks and fruit juice is 2.5~5.59/kg. It can produce excellent acidity when used in combination with citric acid, the dosage is 5 parts of malic acid and 2 parts of citric acid.


Tartaric acid

Tartaric acid is a colorless crystal or white crystalline powder, odorless, acidic, and stable in air. It is a mixture of equal amounts of dextrose and Levo-tartaric acid, often containing one or two crystal water, and loses crystal water when heated to 100℃.


Lactic acid

Lactic acid is a clear, viscous liquid that is colorless or light yellow. Lactic acid is an important edible organic acid, which can be absorbed by the human body and is a good acidifier. It is widely used in food and beverages, wine acid adjustment, fruit and vegetable products processing, beer manufacturing, etc. Its acidity is 1.2 times that of citric acid, different from the acidity contained in fruits, and its taste is astringent and astringent. Lactic acid is mainly used in lactic acid drinks, usually used with other acidulants such as citric acid, etc. The general dosage is 0.4 to 29/kg.


Acetic acid

Acetic acid is a colorless, pungent sour liquid with a melting point of 16.6℃, a boiling point of 117.87℃, and a density of 1.0492g/cm3. Pure acetic acid can be combined into an ice-like solid below 16.6℃, also known as glacial acetic acid. Acetic acid can not be used directly, after dilution is commonly known as acetic acid, to be used as an acidity regulator, a flavor enhancer.


Phosphoric acid

Phosphoric acid is a common inorganic acid in the form of a colorless viscous liquid or colorless crystals. Phosphoric acid is used in non-juice beverages, especially widely used in cola-type beverages to provide a unique sour taste, with a dosage of about 0.69/kg.


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