FOOD ACIDULANTS

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FOOD ACIDULANTS
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I. FUNCTIONS

• Enhance quality
• Palatability flavor and tartness
• Nutritive value
• Sensory appeal modify and smooth out the sensory
  qualities
• Metal chelating synergist antioxidant
• Prevent browning reaction

• Antimicrobial agents
• Buffering agents
• Stabilize food color
• Reduce turbidity
• Modify melt characteristics
• Prevent splattering
• Enhance gelling
• Leavening agents
• Emulsifiers
• Inversion

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a. pH Control Agents

• 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
• Determining factor is the amount of acid required
• Consideration must be given to the rate of
  sucrose inversion
• Maintain acidic pH and function of leavening
  agents

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b. Preservatives

• A proper pH control is extremely important in
  foods where benzoates, sorbates, and propionate
  are used as preservatives
• The microbial action requires pH 3-5 to produce
  acids
• An acidic pH often shorten the sterilization time
• As antibrowning aids in preserving the quality of
  fruits and vegetables
• Acidulant perform a bacteriostatic function in
  processed food

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c. Chelating agents/antioxidant synergist

• 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

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d. Flavor adjuncts

• Enhance food flavors
• Foods such as hard candies, gelatin desserts,
  carbonated and non carbonated beverages, jellies,
  preserves, toppings, and many other products
  would taste flat
• 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

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e. 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

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f. Viscosity and Melting Modifiers

• Acidulants influence the rheological properties
  of dough
• Succinates and acetates react with gluten and
  modifiy their plastic behavior
• Acidulants affect softening point, melt
  properties, and texture for cheese, margarine,
  and hard candy

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II. CLASSIFICATION
TYPE Examples
INORGANIC Phosphoric acid, HCl, sulfuric acid
ORGANIC Amino acids Amino acids Lysine, Cystein, Glutamic acid
ORGANIC Lactones Lactones Ascorbic acid, gluconolactone
ORGANIC Fatty acids Sorbic acid, caprylic acid, butyric
ORGANIC Phenolic acids Phenolic acids Benzoic acid
ORGANIC Carboxyclic acid Monocarboxylic acid Acetic acid, propionic acid, lactic acid
ORGANIC Carboxyclic acid Dicarboxylic acid Succinic acid, fumaric acid, malicacid, tartaric acid
ORGANIC Carboxyclic acid Tricarboxylic acid Citric acid
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III. COMMONLY USED ACIDULANTS

1. Phosphoric acid and phosphates
2. Hydrochloric acid
3. Sulfuric acid
4. Acetic acid and its salts
5. Propionic acid and its salts
6. Lactic acid and its derivatives
7. Succinic acid and succinic anhydride
8. Fumaric acid and its salts

• Malic acid and malic anhydride
• Tartaric acid and its salts
• Adipic acid
• Citric acid and its salts
• Benzoic acid and its salts
• Sorbic acid and its salts
• Caprilyc acid
• Butyric acid
• Glucono delta lactone
• Amino acids

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A. Phosphoroc Acid and Phospahtes

• Phosphate Food Additives Recognized as GRAS by
  the FDA
• Miscellaneous and General Purpose Food Additives
• Phosphoric acid
• Ammonium phosphate (mono, dibasic)
• Sodium acid pyrophosphates
• Calcium phosphate (mono, di, tribasic)
• Sodium phosphate (mono, di, tribasic)
• Sodium tripolyphosphates

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2. Sequestrants

• Calcium hexametaphosphate
• Calcium phosphate (monobasic)
• Dipotassium phosphate
• Sodium acid phosphate
• Sodium hexametaphosphate
• Sodium metaphosphate
• Sodium phosphate (mono, di, tri basic)
• Sodium pyrophosphate
• Tetrasodium pyrophosphate
• Sodium tripolyphsopahte

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3.Nutrient and/or Dietary Supplements

• Calcium gycerophosphate
• Calcium phosphate (mono, di, tribasic)
• Calcium pyrophosphate
• Ferric pyrophosphate
• Ferric sodium pyrophosphate
• Manganese phosphate (di, tribasic)
• Managnese glycerophosphate
• Manganese hypophosphate
• Potassium glycerophosphate
• Sodium phosphate (mono, di, tribasic)

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The Application of Phosphoric Acid

• Phosphoric acid the least expensive of all food
  grade acidulants
• Phosphoric acid in strongest and giving the
  lowest attainable pH
• Application in cola, root beer, soft drink, and
  similar flavor carbonated beverages
• Used in cheeses and brewing to adjust pH
• Used as yeast stimulant
• Neutralize the caustic peeling of fruit
• To clarify and acidify collagen in the production
  of gelatin
• Purification of vegetable oils
• The small extent in manufacturing of jams and
  jellies

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The Application of Phosphate

• Ingredients of baking powder and other leavening
  mixtures
• Buffering agents
• Emulsifying agents in pasteurized process
• Acidulant in crereal flours
• Ingredients of self rising flour

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B. Hydrocloric acid

• Rarely used as an acidulant, it finds many
  application in the food industry
• Permitted as acidulant by the FAO (1974)
• Used to produce the chloride salts of several
  important food additives
• Used in process that require hydrolysis of
  starting materials such as proteins and starches
• It is used in production of corn syrup

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C. Sulfuric Acid

• It is not directly used as acidulant
• The most important inorganic acid
• Finds several application in the manufacture and
  synthesis of various additives used in food
• Used for hydrolysis
• The various sulfate derivatives used in food
  application are also prepared using sulfuric acid

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D. Acetic acid and its salts

• Colorless, waterlike liquid, vinegary odor, and
  burning taste
• Used as acidifier, flavor enhancer, flavoring
  agent, pH control agent, pickling agent, solvent,
  and antimicrobial
• Extensively used in preparation of salad
  dressing, mayonaise, sour and sweet pickles,
  sauces, cheese, chewing um, dairy products, baked
  goods, curing meat, canning certain vegetables,
  infant feeding formula to replace lactic acid
• More effective in limiting yeast and bacterial
  than mold growth

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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 Firming agent, 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
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E. PROPIONIC ACID AND ITS SALTS

• Liquid with slightly pungent and diagreeable
  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
• Added to bread dough without interfering with
  leavening and yeast

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F. LACTIC ACID AND ITS DERIVATIVES

• The most widely distributed organic acid in
  nature
• The earliest food additives
• Used as acidifier, antimicrobial agent, curing
  agent, flavor enhancer, flavoring agent, pH
  control agent, and pickling agent
• Used in manufacture of jams, jellies,
  confectionery, sherbet, and beverages
• It is the preferred acidulant fr adjusting
  acidity amd ensuring the clarity of brines for
  pickles and olives
• Used in frozen desserts to provide mild and tart
  flavor
• The calcium of lactic acid is primarily used to
  preserve the firmness of apple slice, inhibit
  discoloration, gelling agent for dehydrated
  pectines, improve properties of dried milk powder

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G. SUCCINIC ACID AND SUCCINIC ANHYDRIDE

• Normal constituent of plant and animal tissue
• Flavor enhancer, miscellaneous and general
  purpose food chemical, neutralizing agent, pH
  control agent
• Reaction of succinic acid with protein are often
  used for modifying plasticity of bread dough
• The derivatives of succinic acids are used for
  flavoring agents

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H. FUMARIC ACID AND ITS SALTS

• Polyfunctional chemical
• Impart a sour taste of food
• One of the most acidic solid acid
• Acidifier, curing accelerator, and flavoring
  agent
• Used extensively in fruit juice drink, gelatin
  dessert, pie filling, refrigerated biscuit dough,
  and wines
• Used in preparing edible coating for candy
• Has good antioxidant properties

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I. MALIC ACID AND MALIC ANHYDRIDE

• Predominant acid in apples, apricots, bananas,
  cherries, grapes, orange peels, peaches, pears,
  and plums
• Used as acidifier, flavor enhancer, flavoring
  agent, pH control agents, and synergist for
  antioxidant
• Less malic acid than citric acid is required to
  impart the same degree of acidity

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J. TARTARIC ACID AND ITS SALTS

• Used as acidifier, firming agent, flavor
  enhancer, flavoring agent, humectant, pH control
  agent, and sequestrant
• Tartaric acid is used in lime and grape flavored
  beverages
• Commonly ingredient in baking powder and
  leavening systems
• The limited solubility of tartaric acid in water
  prevent premature leavening as required in dough
  mixing stage
• Choline bitartaric is used as dietary supplement

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K. ADIPIC ACID

• Flavoring agent, leavening agent, neutralizing
  agent, and pH control agent
• Limitation on its use 0.05 in baked goods,
  0.005 in nonalcoholic beverages, 5.0 in
  condiments, 0.45 in dairy products, 0.3 in fats
  and oils, 0.0004 in frozen dairy dessert, 0.55
  in gelatin and pudding, 0.1 in gravies, 0.3 in
  meat products, 1.3 in snack foods, and 0.02 in
  other food categories
• Imparts smooth, tart taste to foods
• Extensively used in gelatin dessert and liquid
  and powder beverages
• As leavening acidulant in baking powder, candies,
  and refrigerated roll
• Improves melting characteristics and texture of
  processed cheese and cheese spread
• Increase whipping quality of products containing
  egg white
• Gel inducing agent in imitation jams and jellies
• As sequestrant in edible oils

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L. CITRIC ACID

• Acidifier, curing accelerator, dispersing agent,
  flavoring agent, sequestrant, and synergist
  antioxidant
• Widely used in sherbet, ice cream, ices,
  beverages, salad dressing, fruit preserves, jams
  and jellies
• Used as acidulant in canned vegetables
• Calcium citrate is used for firming potatoes, and
  tomatoes during processing
• Important acidulant fo dairy products because it
  is precursor of diacetyl therefore improves the
  flavor and aroma of cultured dairy products
• Major acidulant in carbonated drink and as
  preservative in syrup and beverages
• Retards browning reaction
• Chelating agent

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M. ASCORBIC ACID

• Antimicrobial and antioxidant
• An adjunct to meat curing system
• Ascorbate or isoascorbate reduce nitrite, forming
  dehydroascorbic and nitric oxide
• The later reacts with myoglobin under reducing
  condition to yield nitrosomyoglobin
• Ascorbic acid accelerates color development and
  promotes color uniformity and stability
• Ascorbis acid and its sodium and calcium salts
  are used as nutritive additives
• Used as acidulant to adjust pH to prevent
  enzymatic browning of fruits and vegetables

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IV. APPLICATION

1. Beverages
2. Cereal and baked products
3. Candy making
4. Gelatin dessert
5. Jams, jellies, and preserves
6. Dairy products
7. Meat and seafood products
8. Fats and oils
9. Fruit and vegetable products
10. Protein and starch processing
11. Sugar processing

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A. Beverages

• Flavor balance and tartness
• Extend shelf life through microbiological
  inhibition
• Chelate metal harmful to color and flavor
• Powder beverages used crystalline phosphate
  salts for flowing properties

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B. Cereals and Baked Goods

• Primarily as leavening acids
• pH adjustment
• Buffering
• Dough conditioning improve gluten
  characteristics
• Mineral enrichment
• Retarding microbial deterioration of refrigerated
  dough
• Inhibits lipoxidase enzyme activity
• Inhibits oxidative rancidity
• Decreases cereal cooking time

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C. Candy Making

• For flavor purposes

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D. Gelatin Dessert

• Control of pH

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E. Jams, Jellies, and Preserves

• For gellation

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F. Dairy Products

• Phosphates and citrates are the most major food
  acidulants used in dairy processing
• Phosphates are added to milk liquid to control
  viscosity, and stabilize flavor
• Phosphates improve the properties of dried and
  liquid milk through their interaction with milk
  protein

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G. Meat and Seafood Products

• Increase tenderness of meat through interaction
  with water and salt soluble meat proteins
• Improve binding of proteins in comminuted meat
• Improve moisture retention
• Improve color and flavor
• Prevent off flavor and microbiological spoilage

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H. Fats and Oils

• Refining
• Rearrangement
• Hydrogenation
• Antioxidant systems

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I. Fruit and Vegetable Products

• Inhibitors of microbiological spoilage
• Stabilizer against oxidative rancidity
• Stabilization of vitamin and color
• Firming of tissue
• Tenderization

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J. Protein and Starch Processing

• Modify starch
• Polyphosphates improve protein dispersion,
  whipping properties, gelling properties, water
  holding capacity

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K. Sugar Processing

• Refining

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