Acidulants

BAGIAN 1
Functions
1. Flavoring
 To provide a desired taste and serve to intensify,
enhance, blend of modify the overall flavor of the
product.
 Acidulants add the tartness required to balance the
excessive sweetness of these products.
 The characteristics flavor of some acids make them
particularly useful with certain flavor. For examples:
tartaric acid in combination with grape flavor; phosphoric
acid with cola flavor; citric, fumaric, and malic acids are
compatible with most fruit flavor.
 The degree of tartness has marked effects on flavors.
Citric acid as clean, malic as smooth, fumaric as metallic,
adipic as chalky, vinegar as astringent, tartaric as bitter
or sharp, and lactic acid as sour.
2. A pH control agent

 Optimum pH is essential for processing or stabilizing

a food system
 Important for gel-type products such as gelatin
desserts, jams, jellies, pectin gels, and jellied candy
 Optimum pH jam-jelly = 3,2-3,4
 Maintain acidic pH and function of leavening agents
(low pH  relaxes gluten)
3. Preservatives
 Reduction of the pH: to prevent or retard the growth of
microorganisms and the germination of spores; and to
increase the lethality of the process
 A proper pH control is extremely important in foods
where benzoates, sorbates, and propionate are used
as preservatives
 An acidic pH often shorten the sterilization time
 As anti browning aids in preserving the quality of fruits
and vegetables
 Acidulant perform a bacteriostatic function in
processed food
 4. Chelation of metal ions

 The presence of trace metal in any food products

produce undesirable reaction such as discoloration,
rancidity, and instability of nutrients
 The sequestering ability of acidulants prevents such
types of undesirable reactions
 minimizing lipid oxidation (Cu, Fe), reducing color
changes and controlling texture in some fruits and
vegetables.
5. Alteration of the structure of foods
 Acidulants influence the rheological properties of dough
 Interaction with proteins and emulsifiers to modify the structure of
foods such as in dough:
 Succinates and acetates react with gluten and modify their
plastic behavior
 Alter the heat stability of proteins  assist protein gel
formation in cold gelation method
 Interaction with hydrocolloids: gels made from gums (pectin,
carragenan)
 Acidulants affect softening point, melt properties, and texture for
cheese, margarine, and hard candy
6. Fortification

 The nutritive value of certain foods is enhanced by the

addition of acidulants
 For example: ascorbic acid
 The addition of acids tends to preserve certain dietary
essential nutrients such as Fe, Ca, vitamin D, choline
are often used as salts or esters of various acidulants
1 Acetic Acid (E260)

Function : used as preservatives

• Prevent or retard growth of microorganism by

Sterilizing Acid reducing pH.

Anti-browning agent • Inhibit oxidation reactions which lead to enzymatic

and non-enzymatic browning reactions
1 Acetate Salts and Derivatives

Salt/derivative Application
Sodium acetate pH control agent, flavoring agent, adjuvant, boiler water,
additive for food grade steam, GRAS compound
Calcium acetate pH control agent, processing aid, sequestrant, texturizer,
stabilizer, thickener, GRAS compound

Ethyl acetate Solvent for decafeination of tea and coffee

 Tocopheryl acetate Dietary supplement
Vitamin A acetate Dietary supplement
Polyvinyl acetate Chewing gum base
Trisodium nitriloacetate Boiler feed water additive

Miscellaneous Indirect food additives in adhesives, resinous, and

polymeric coating; plasticizer; paper board and paper
packaging material
2 Ascorbic Acids
 Antimicrobial and antioxidant
 An adjunct to meat curing system: helps to maintain
the red colour and prevents nitrosamines formation
 Ascorbis acid and its sodium and calcium salts are used as
nutritive additives (vitamin supplements in foods and
beverages)
 Colour preservatives: used as acidulant to adjust pH to
prevent enzymatic browning of fruits and vegetables
 Dough conditioning agents
 Preservatives in frozen vegetables and fresh vegetables
(replace sulphite) and cured meats
3 Citric Acid (E330)

 The most popular acidulant

 Citrus like flavor
 Important acidulant for dairy products because it is precursor
of diacetyl therefore improves the flavor and aroma of cultured
dairy products
 Used in mozarella cheese production
 Major acidulant in carbonated drink and as preservative in
syrup and beverages
 Retards browning reaction
 Chelating agent
 Meat tenderizer
 Derivates : Monosodium Citrate, Trisodium Citrate,
Tripotassium Citrate, Calcium Citrate
4 Malic Acid and Malic Anhydride

 Fruity image  Wide variety of food or

 Longer residual tailing beverages foods
effect: the aftertaste of low  Easily blended with any
calorie sweetener sweetener to create a
 A long-lasting acidic flavor unique exciting sweet and
sour balance
 Highly soluble
 Monoester w/ fatty alcohols
 A lower melting point antispattering in cooking &
 Good alternative to citric frying fats & oils.
acid
5 TARTARIC ACID AND ITS SALTS

 Tartaric acid is used in lime and grape flavored

beverages
 Commonly ingredient in baking powder and leavening
systems
 Choline bitartaric is used as dietary supplement
6 FUMARIC ACIDS

 Polyfunctional chemical
 Used in preparing edible coating for candy
 Has good antioxidant properties
 Wheat-based dough : easily machined (non sticking)
 White granules, or crystalline powder
 Grape flavor
Non-hygroscopic
guards against moisture pickup and caking.
Dry mix beverages
7 LACTIC ACID AND ITS DERIVATIVES

 Prevent discoloration in fruit & vegetable

 Ca-lactic: calcium supplement in milk
 Effective preservatives
 PHOSPHORIC ACIDS AND
8 PHOSPHATE

 Phosphate Food Additives Recognized as GRAS by

the FDA
 Phosphoric acid is the strongest and giving the lowest
attainable pH
 Application in cola, root beer, soft drink, and similar
flavor carbonated beverages
 PHOSPHORIC ACIDS AND
8 PHOSPHATE

• Calcium hexametaphosphate
• Calcium phosphate (monobasic)
• Dipotassium phosphate
• Sodium acid phosphate
• Sodium hexametaphosphate
• Sodium metaphosphate
• Sodium phosphate (mono, di, tri basic)
Sequestrants • Sodium pyrophosphate
• Tetrasodium pyrophosphate
• Sodium tripolyphsopahte
 PHOSPHORIC ACIDS AND
8 PHOSPHATE

• Calcium gycerophosphate
• Calcium phosphate (mono, di, tribasic)
• Calcium pyrophosphate
• Ferric pyrophosphate
• Ferric sodium pyrophosphate
• Manganese phosphate (di, tribasic)
Nutrients and/or • Managnese glycerophosphate
Dietary • Manganese hypophosphate
supplements • Potassium glycerophosphate
• Sodium phosphate (mono, di, tribasic)
 PHOSPHORIC ACIDS AND
8 PHOSPHATE

Acidulant: cola beverages

chelating agent

The buffer
application of
emulsifier
Phosphoric
Acid nutrient

discoloration inhibitor: baked goods,

cheese, powdered foods, cured meat,
soda pop, breakfast cereals,
dehydrated potatoes.
9 GLUCONO -LACTONE

• Non hygroscopic
• Slow acidification
• Usage: Tofu
10 ADIPIC ACID (E355)
Function : used as viscosity and melting modifier
 Used as a leavening acidulant in
baking powder
 Improve the melting
characteristics and texture of
cheese spread
 Produced commercially by nitric
acid oxidation of cyclohexanol
 Gelatin powder-pH control to alter
texture
 Baking powder-leavening acid
 Fruit products-tartness
 Processed cheese-sequesterant
for better melting
11 SUCCINIC ACID AND ITS SALTS

 Normal constituent of plant and animal tissue

 Reaction of succinic acid with protein are often used for
modifying plasticity of bread dough
 Controlled pH adjustment to regulate texture of bread
dough
 Soluble in “hot” water
12 PROPIONIC ACID AND ITS SALT
 Liquid with slightly pungent and rancid odor
 Its salts are white, free-flowing powders with a cheese like
flavor
 Propionic acid and its salts are preservatives
 Used primarily in baked products to suppress bacteria
causing rope in the center of the bread and growth of mold
on both bread and cakes
 Also acts as mold inhibitor in cheese foods and spreads