FOOD ADDITIVES

ACIDULANTS

Acidulants are additives that give a sharp taste to foods. They also assist in the setting of gels and to act as preservatives. Many natural foods are acidic. For example, oranges, lemons, apples, tomatoes, cheese and yoghurt contain natural acids, such as citric acid, that give them their characteristically sharp taste.
Acids have been used for centuries as important contributors to flavour and the acid environment they produce prevents the growth of many microorganisms. As the food industry has developed, so has the growth in production of processed foods. Many of these need the inclusion of an acidulant to give an acidic or sour taste.
The most commonly used acidulants are:

• Acetic Acid
• Citric Acid
• Fumaric Acid
• Lactic Acid
• Malic Acid
• Phosphoric Acid
• Tartaric Acid

Citrates – triSodium Citrate, Potassium Citrate
Sweeteners – Aspartame, Acesulfame K, Saccharin, Sucralose
Preservatives – Potassium Sorbate, Sodium Benzoate
Phosphates – TCP, STPP, MPP
Emulsifiers – GMS, SMO
Humectants – Glycerine, Sorbitol, Polydextrose