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FOOD ACIDULANTS (Chelating Agents/ Antioxidant synergists (Promote…

- - - - Produce undesirable reactions such as discoloration,rancidity and instability of nutrients
  - - - Prevent metal ions from reacting with other materials/ from acting as catalyst for reaction :arrow_right: sequestration
- - - - Tartaric acid
      - Adipic acid
      - Malic acid
      - Fumaric
    - - Citric acid
    - - Propionic acid
      - Lactic acid
      - Acetic acid
- - - - Provide protection from pH dependent effects like colour or flavour changes
      - Often maintain acidic fermentation process
      - Eg : Citric acid has the widest effective buffer range :arrow_right: from pH2.5 to 6.5
      - Eg: Tartaric acid can only be used for buffering pH 3.0 and 4.5