Chemistry: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. 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. Other acidulants used in food production include: fumaric acid, tartaric acid, lactic acid and gluconic acid.

Malic acid is added to some confectionaries to confer sour flavor.

Acid	Description	Formulation	pH
Acetic acid	Gives vinegar its sour taste and distinctive smell.	C2H4O2	pH 3.91
Ascorbic acid	Found in oranges and green peppers and gives a crisp, slightly sour taste, better known as vitamin C.	C6H8O6	pH 3.59
Citric acid	Found in citrus fruits and gives them their sour taste.	C6H8O7	pH 3.24
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.	C4H4O4	pH 3.19
Lactic acid	Found in various milk or fermented products and give them a rich tartness.	C3H6O3	pH 3.51
Malic acid	Found in apples and rhubarb and gives them their sour/tart taste.	C4H6O5	pH 3.33
Phosphoric acid	Used in some cola drinks to give an acidic taste.	H3PO4	pH 3.06
Tartaric acid	Found in grapes and wines and gives them a tart taste. Also called racemic acid.	C4H6O6	pH 3.18

See also

• Food additive
• List of food additives
• Sour sanding

External links

• "Acidulants in Food", FAIA.org.UK.