Updated: Mar 10
Acidulants are chemical compounds added to food products to give them a tasty and tangy flavor. Most of the fruits have acidulants in them which gives them their characteristic taste. These acidulants when added to the food are responsible for not only adding the tangy flavor, they also enhance the flavor of the overall product due to the salts in them. The acid in the acidulants also has antimicrobial properties which retards the growth of bacteria thus preventing early spoilage of the product.
The acidulants retards the reaction of natural enzymes as well which further prevents the discoloration of the product and increases the shelf life.
The acidifying process further helps in maintaining the pH of the food product.
Acidulants are also added to beverages to create that buffering effect which enhances the overall taste and flavor of the beverage.
Few common acidulants are:
Citric acid monohydrate
It is an organic acid used for flavoring, pH control, and preservative as well in various food products like candies, cookies, jelly and jams, tangy beverages, snacks, ice cream, dairy products, sauces, pharmaceutical, etc.
Anhydrous citric acid
It is used as an acidity regulator and a preservative in food products like baby food, cereals, bakery products, confectionaries, desserts, flavors, dairy products, beverages, pharmaceuticals, etc.
It is used as an acidity regulator, emulsifier, and preservative in food products like cakes, cheese, sausages, jellies, dairy products, ice cream, beverages pharmaceutical, etc.
It is an acidity regulator and preservative in food products like beverages, low-calorie drinks, powdered mixes, Acidified dairy products, confectionaries, bakery products, pharmaceuticals, etc.
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