Английская Википедия:Acidulant
Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods.[1] Though acidulants can lower pH they do differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid. Many beverages, such as colas, contain phosphoric acid. Sour candies often are formulated with malic acid.[2] Other acidulants used in food production include: fumaric acid, tartaric acid, lactic acid and gluconic acid.[1]
| Acid | Description | Formulation | pH |
|---|---|---|---|
| Acetic acid | Gives vinegar its sour taste and distinctive smell. | Шаблон:Chem | pH 3.91[3] |
| Ascorbic acid | Found in oranges and green peppers and gives a crisp, slightly sour taste, better known as vitamin C. | Шаблон:Chem | pH 3.59[3] |
| Citric acid | Found in citrus fruits and gives them their sour taste. | Шаблон:Chem | pH 3.24[3] |
| Fumaric acid | Found in bolete mushrooms, Icelandic moss and lichen, Not found in fruits, used as a substitute for citric and tartaric acid. Enhances flavor and sourness.[4] | Шаблон:Chem | pH 3.19[3] |
| Lactic acid | Found in various milk or fermented products and give them a rich tartness. | Шаблон:Chem | pH 3.51[3] |
| Malic acid | Found in apples and rhubarb and gives them their sour/tart taste. | Шаблон:Chem | pH 3.33[5] |
| Phosphoric acid | Used in some cola drinks to give an acidic taste. | Шаблон:Chem | pH 3.06[3] |
| Tartaric acid | Found in grapes and wines and gives them a tart taste. Also called racemic acid. | Шаблон:Chem | pH 3.18[3] |
See also
References
- ↑ 1,0 1,1 Berry, S.K.. (2001). Role of acidulants in food industry. Journal of Food Science and Technology. 38. 93-104.
- ↑ Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. Шаблон:Doi
- ↑ 3,0 3,1 3,2 3,3 3,4 3,5 3,6 Шаблон:Cite web
- ↑ Шаблон:Cite web
- ↑ Шаблон:Cite web
External links
- "Acidulants in Food", FAIA.org.UK.
