A unique sour agent, we can’t do without you

acidulants are food additives that can give food acid taste and control the growth of microorganisms, and they are a kind of acidity regulators. The main seasoning in food, has the effect of increasing appetite, promoting digestion and absorption. In addition to adjusting the sour taste, it has the functions of increasing acidity, improving food flavor, inhibiting fungi (anti-corrosion), preventing Browning, buffering, chelating and so on.

The use of acid and other flavoring agents can adjust the taste of food, flexible and scientific use of acid, not only can play a seasoning role, so that food products have the best flavor and taste, but also improve the sterilization conditions, in the food production process plays an indispensable unique role.

sour

Sour taste gives people a refreshing stimulus, although the average person likes sweets, but pure sweet candy, drinks, jams and other diet sweet plain, eat more greasy, if you can with the appropriate sour-sweet ratio, can obviously improve its flavor and cover up some bad flavor. Therefore, sour agents are widely used in food processing.

Adjust pH

The acid agent can be used to control the acid and alkali of the system in food, such as in gel, dry cool, jelly, soft, jam and other products, in order to obtain the best properties and toughness of the product, the pH value must be correctly adjusted, especially for the gel of pectin and the solidification of cheese. The acid agent reduces the pH value of the system, can inhibit the reproduction of many harmful microorganisms, inhibit the poor fermentation process, and contribute to the effect of acid preservatives, reduce the high temperature sterilization time, and reduce the adverse impact of high temperature on food flavor.

Bacteriostatic action

Microbial survival requires a certain pH value, most bacteria are 6.5 ~ 7.5, and a few are resistant to pH of 4 ~ 3 (yeast, mold), therefore, acid agents to adjust the acidity play a preservative role, but also increase the antibacterial effect of preservatives such as benzoic acid and sorbate.

Stabilized foam

Acid agent can produce CO gas when it meets carbonate, which is the basis of chemical leavening agent, and the nature of acid agent determines the reaction rate of leavening agent. The sour agent has a certain foam stabilization effect.

Flavor aid

Sour flavor agent can be used as flavor assistant in food and is widely used in aroma modulation. Many sour agents benefit from specific aromas, such as tartaric acid to assist the aroma of grapes, phosphoric acid to assist the aroma of cola drinks, malic acid to assist the aroma of many fruits and jams. Sour agents balance flavors and modify the sweetness of sucrose or sweeteners.

Chelating agent

Sour agents can be used as chelators in food processing, and some metal ions such as nickel, chromium, copper, tin, etc., can accelerate oxidation and have adverse effects on food, such as discoloration, corruption, nutritional loss and so on. Many acid agents have the ability to chelate these metal ions, and acid agents can play a synergistic role when used in combination with antioxidants.

Color fixative

Because of the reducibility of the acid agent, it can play a role in color protection in the processing of fruit and vegetable products, and can be used as a color protection aid in meat processing.

Buffer agent

The sour agent acts as a buffer and is used in the production of sweets for the conversion of sucrose and to inhibit Browning.

Sour agent

Sour agent

In addition, the application of acid in beverage production in the food industry is the most extensive, and the function of acid in beverage is as follows: (1) the use of beverage to produce a specific sour taste; (2) Improve the flavor of the beverage and promote the conversion of sucrose; (3) Strengthen the thirst quenching effect of the drink by stimulating the saliva produced; (4) It has an anti-corrosion effect, and the acidic agent of 0.01 ~ 0.3% is added to the general refreshing drink, so that the pH value is decreased, and the bacteria is difficult to grow.