The Role of Acidulants in Food Processing and Safety

This report provides a detailed overview of acidulants, which are chemical substances used to impart acidic, tart, or sour tastes to food. It explores their various functions in the food industry, including flavoring, pH maintenance, microbial growth inhibition, and metal ion chelation to prevent oxidation and color changes. The report examines the mechanisms of action of different acidulants such as phosphoric, malic, acetic, and lactic acids, highlighting their pH-regulating, stabilizing, antimicrobial, and preservative properties. It discusses the impact of acidulants on flavor profiles, emphasizing the importance of the sugar-to-acid ratio, and covers the regulations governing their use as food additives, particularly within the European Union. Furthermore, the report delves into the application of acidulants in fruit processing, food preservation, and safety assurance, including their effects on microbial cells and the chelation of metal ions. Finally, it presents figures illustrating the relationship between acidulant concentration and pH, as well as the relative sourness and astringency of different acidulants, providing a comprehensive analysis of these essential food additives.