1. Acidulants are substances (organic or inorganic) which release hydrogen and a salt part in water solution.
2. properties
2.1. to achieve the required pH,
2.2. acts as buffer
2.2.1. Buffers are substances that resist change in pH
2.2.2. By reducing large shifts in pH, buffers can provide improved stability of flavor, color, gelation rate and subsequent gel strength, and pH-sensitive sweeteners.
2.3. to influence taste and flavour
2.4. to keep colour and texture of foods.
2.5. to preserve the food
3. factors on choosing the right acidulant
3.1. 1) Form of the acid
3.1.1. solid or liquid
3.2. 2)Solubility
3.2.1. different on each temperature
3.3. 3) hygroscopicity
3.3.1. able to absorb moisture
3.4. 4)Taste profile and interaction with flavours
4. Application
4.1. Beverages
4.1.1. most of beverages, citric acid is the first choice to be used as acidulant.
4.1.1.1. specific, relatively mild to slightly sharp sourness and refreshing effect on most of fruit flavours.
4.1.2. Malic acid
4.1.2.1. used when strong flavour enhancement is expected and mostly in combination with citric acid.
4.1.2.2. alcoholic beverages, mostly in fruity coolers and low alcohol drinks
4.1.3. Phosphoric acid
4.1.3.1. used in “cola” type beverages to bring specific taste profile and strong effect on pH.
4.1.4. Succinic acid
4.2. Confectionery
4.2.1. Malic acid
4.2.1.1. enhances fruit flavours and boosts the impact of high intense sweeteners.
4.2.2. Malic acid as well as fumaric acid provide more persistent sourness than other food acids at the same concentration.
4.2.3. Buffered systems of various acids can be used to control sugar inversion and crystallization as well as gel texture of hydrocolloids (special impact on pectin).
4.3. Savoury foods
4.3.1. Acidulants play mostly role as a shelf life regulators (pickled fish, processed meat) and can improve processing efficiency as well as help to stabilise quality of fermented meat and cheese product.
4.3.2. Acidulant combinations are widely used in spice blends that are dusted on snack foods and used in variety of processed meat, fish and seafood.
4.3.3. Succinic acid
4.3.3.1. used as a typical umami taste enhancer providing at low concentrations required taste impact.
5. Types
5.1. 1) citric acid(E330)
5.1.1. naturally occurring in many fruits organic acid (first isolated from lemon)
5.1.2. produced commercially by microbial fermentation of carbohydrate substrates.
5.1.3. is colorless and odorless and exist in crystal or crystalline powder form
5.1.4. has a sharp and well pronounced acid taste.
5.1.5. well soluble in water and alcohol and it is hygroscopic.
5.1.6. function
5.1.6.1. Flavour enhancer, pH control, microbial control, chelating agent
5.1.7. application
5.1.7.1. All type of foods and beverages
5.2. 2)Acetic acid(E260)
5.2.1. the most commonly known organic acid,
5.2.2. naturally present in many fruits and fermented foods, found in vinegar.
5.2.3. is available in a liquid form and is in high concentrations strongly corrosive.
5.2.4. can be produced by fermentation (natural acetic acid) or by synthesis,
5.2.5. has a very intensive specific pungent smell and taste, commercially is used as 6-10% solution.
5.2.6. function
5.2.6.1. Flavour enhancer, pH control, microbial control
5.2.7. applications
5.2.7.1. Pickled vegetables, fish salads, sauces and salad dressings, processed meats
5.3. 3) Fumaric acid(E297)
5.3.1. is a naturally present in live cells chemical compound (various fungi), produced also in human skin when exposed to sunlight and also present in some fruits and vegetables.
5.3.2. Commercially produced by chemical synthesis from malic acid.
5.3.3. is a crystalline, odorless substance non-hydroscopic
5.3.4. with limited solubility in water.
5.3.5. function
5.3.5.1. Leavening agent, Flavour enhancer, pH control,
5.3.6. applications
5.3.6.1. Tortillas, bakery, confectionery, desserts
5.4. 4) Lactic acid(E270)
5.4.1. a naturally occurring in many fermented foods and human body organic acid (first isolated from sour milk),
5.4.2. produced commercially by microbial fermentation of carbohydrate substrates.
5.4.3. available in liquid form (50-80% concentration)
5.4.4. clear colorless to pale yellow solution.
5.4.5. It has a specific sour taste and no strong smell, giving well balanced, less sharp and nice acidity in the final product.
5.4.6. is very well soluble in water.
5.4.7. function
5.4.7.1. Flavour enhancer, pH control, microbial control
5.4.8. application
5.4.8.1. Processed meats, snacks, confectionery, soups and sauces, dairy, bakery, salad dressings
5.5. 5) Phosphoric acid(E338)
5.5.1. an inorganic acidulant obtained by a chemical reaction from phosphorus rock.
5.5.2. gives very strong acid taste in low concentrations.
5.5.3. Commercially is available in liquid form and most commonly 70-80% concentrations.
5.5.4. a colourless clear liquid.
5.5.5. function
5.5.5.1. Flavour enhancer, pH control, microbial control
5.5.6. application
5.5.6.1. ”Cola“ type beverages, sauces and salad dressings, food processing
5.6. 6) Malic acid(E296)
5.6.1. naturally occurring in many fruits organic acid (first isolated from apples)and present in human metabolism (Krebs cycle)
5.6.2. produced commercially by a synthesis.
5.6.3. DL malic acid is colorless and odorless and can exist in crystal or granulated form,
5.6.4. has a strong acid taste very well boosting fruit flavors, specially citrus taste.
5.6.5. well soluble in water.
5.6.6. Limited volumes of L malic acid are commercially produced.
5.6.7. function
5.6.7.1. Flavour enhancer, pH control, microbial control
5.6.8. applications
5.6.8.1. Beverages, low alcoholic coolers and flavoured beers, confectionery
5.7. 7) tartaric acid(E337)
5.7.1. naturally occurring in many fruits organic acid (first isolated from cream of tartar “wine stone”),
5.7.2. produced commercially as a natural grade during wine production.
5.7.3. is colorless and odorless crystal
5.7.4. has strong and sharp acid taste.
5.7.5. well soluble in water.
5.7.6. function
5.7.6.1. Leavening agent, dough conditioner, flavour enhancer, pH control
5.7.7. application
5.7.7.1. Bakery, confectionery, beverages
5.8. 8) Succinic acid (E363)
5.8.1. naturally-occurring dicarboxylic acid found in most fruit and vegetables.
5.8.2. Traditionally is produced by catalytic hydrogenation of maleic acid & anhydride,
5.8.2.1. can be also extracted from the fruits or recently produced by bioconversion.
5.8.3. Odourless, colourless, white crystalline solid
5.8.4. has a slightly bitter and acid taste
5.8.5. soluble in water.
5.8.6. function
5.8.6.1. Flavour enhancer, pH control, microbial control
5.8.7. application
5.8.7.1. Instant beverages, dairy and desserts, bouillons and stocks, flavours and flavourings