Views: 0 Author: Site Editor Publish Time: 2021-06-16 Origin: Site
As we all know, sourness is an essential part of food additives. What you may not know is that sourness induces key flavors in many foods because it can reduce the pungency of spicy dishes and can also add flavor. Whether you add a food sour agent before preparing dishes to add complexity, or add food acid regulator at the end to bring freshness, there is no doubt that sourness can stimulate appetite and is cleverly used in many delicious foods.
This passage is going to talk about the followings of the characteristics of food acid regulator:
1. The magical effect of food acid regulator
2. Broad market prospect of food acid regulators
3. Dishes using food acid regulator
Many different food acid regulators are used in this kind of food, but their basic purpose is still the same: to improve food safety and taste. In short, food acid regulators are a group of acidifiers that can control the growth of hostile bacteria and adjust acidity (PH) to keep food safe and enhance flavor. Examples of food sour agents include citric acid, sodium citrate, malic acid, phosphoric acid and the like.
The pH scale is an indicator used to measure the acidity or alkalinity level of a given substance. The range is 0 to 14, where 7 is neutral. Citrus fruits, wine and beer are all smaller than 7 in scale, so they are acidic. The egg white and baking soda are alkaline products, so their pH is above 7. Adding food acid regulators can control these pH values, resulting in safer and more delicious food.
Acidification is a means to control the growth of hostile bacteria, preserve food to make it taste better, and make food taste better and safe to eat.
Food acid regulators have broad market prospects.
The food acid regulator market is expected to grow at a significant rate in the next 5 years, with a compound annual growth rate of 7.2% between 2018 and 2023. In advanced economies, the growing demand for ready-to-eat foods is driving the food acid regulator market. In terms of consumption, food sour agents in Western Europe and North America are in a leading position in terms of demand, followed by China, Eastern Europe and Brazil. In addition, the increasing awareness of food waste is affecting the shelf life of food and beverage products, thereby increasing the demand for food sour agents.
Citric acid leads the food acid regulator market with more than 57% market share as it is increasingly used in beverages, processed foods and confectionery products. The citric acid market is also in high demand because it is now increasingly used as a cleaning agent in countries that ban phosphates.
When can food sour agents be used?
Almost every roadside restaurant will have food sour agents in most meals and street foods. Use lemon or lime as the food to add lemon flavor. When lemon is added as a decoration, it brings freshness and can reduce the spice content. Add a bit of lemon flavor to your kebabs, nothing beats this!
What is butter chicken without thick creamy tomato sauce? Tomatoes are a tasteless sour agent and we take it for granted because they are mainly used in the early stages of preparing dishes, especially in dense meat curries.
In Goa, India, many dishes contain vinegar, which is made from the juice of coconut stems containing flowers and the coconut itself. It is said that the Portuguese use vinegar in cooking. Many classic Goa dishes, such as Vindaloo and Sorpotel and their signature flavors, can be attributed to the use of this special vinegar. Since it is not that easy for us to find Goa vinegar, we replace it with balsamic vinegar or other food sour agents.
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