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FOOD ACIDULANTS (Flavor Adjuncts (Acetic acid - distinctive vinegar note,…
FOOD ACIDULANTS
pH control agents
Buffering capacity
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Citric acid - Highest buffer range from pH 2.5 - 6.5
Tartaric acid - Lowest buffer range from 3.0 - 4.5
Chelating agents
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Lactic, malic(secondary) & tartaric provide useful degree of chelation
Preservatives
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Serve as antibrowning agents to maintain normal flavor, color & texture of canned fruit
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Flavor Adjuncts
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Citric acid - sharp, clean bite
- Fumaric acid
- Malic acid
- Lactic acid
(Lingers longer)
- Tartaric acid
- Citric acid
(Dissipates quickly)
Tartaric acid in combination with grape, tarmarind
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Citric, fumaric, malic are compatible with most fruit & berry flavors
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Fumaric acid - help acid-coated candy, non-hygroscopic, lowest solubility
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