Acidulants are substances added to food that has the function to enhance the taste of food acid. They act by reducing the pH, reducing microbiological growth in foods. Among the various acidulants in food processing are used citric acid, phosphoric acid, and others. In the industry, acidulants are used as flavoring agents, and may make the food more pleasing to the palate, mask unpleasant tastes and intensify other. Act as a curing agent for meat, enhancing colors.



The main examples of acidulants used in food products are:

Acetic acid: acetic acid is formed in the acetous fermentation of alcohol. To occur this reaction, it is necessary the use of the bacterium Acetobacter aceti with the presence of oxygen. It is a clear liquid, viscous, with spicy smell, soluble in water. When cooled, form ice-like crystals. Hence the name of glacial acetic acid. Is used to reduce pH, microbial growth and control as flavouring and also preserved.

Adipic acid: used as acidulant in food, where a change any can produce undesirable taste. Has a buffer function, regulating the pH. This acid is used in the area of fruit and soft drinks in manufacturing soft cheeses.

Citric acid: citric acid is extracted commercially by fermentation with Aspergillus niger amid containing a mixture of sucrose, and iron salts. Has high solubility in water, it acts as a neutralizing agent of taste sweet and acidifying effect on the flavor. Is the most common acid used in the food industry, where it is applied to reduce pH, microbial growth control, flavouring, mask the unpleasant taste of saccharin, chelation, and healing action.

Phosphoric acid: phosphoric acid has acidulant in manufacturing of soft drinks with fruit juices, such as soft drinks based on glue. Features, such as flavor intermediate between the pronounced acidity of citric acid and the softness of the lactic acid.

Lactic acid: the lactic acid is widely used to cure meats, fermented milk, soft drinks and sodas. Is obtained by the fermentation of Streptococcus lactis.

Citric acid is the most commonly used acid for its versatility in application, your reaction with antioxidants, greater ease of obtaining and a relatively low cost.

[/vc_column_text][vc_text_separator title=”Referências” color=”vista_blue” el_width=”50″][vc_message icon_type=”pixelicons” icon_pixelicons=”vc_pixel_icon vc_pixel_icon-balloon”]-http://www.ufrgs.br/alimentus/med/2004-01/seminarios/acidulantes.doc


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