Role of acidulants in food industry

Authors
Citation
Sk. Berry, Role of acidulants in food industry, J FD SCI M, 38(2), 2001, pp. 93-104
Citations number
12
Language
INGLESE
art.tipo
Review
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
93 - 104
Database
ISI
SICI code
0022-1155(200103/04)38:2<93:ROAIFI>2.0.ZU;2-F
Abstract
Acidulants namely acetic, adipic, citric, fumaric, lactic, malic, phosphori c and tartaric acids, and glucono-delta-lactone are commonly used as food a dditives in processed foods and beverages to not only impart sour taste but also to adjust the pH, enhance and modify the flavours and sweetness of su gars, perform leavening functions in baked goods, control gel formation and maintain viscosity of confections and gelatine desserts, etc. The intensit y of sourness and ability to reduce pH vary among the organic group of acid ulants in the decreasing order of fumaric > tartaric > malic > acetic > cit ric > lactic > gluconic acids. The present review attempts to appraise the chemistry, functional properties, food applications, and food regulations a nd toxicology of individual acidulant in context with newer developments in food and beverage processing. The criteria for selection of a specific aci dulant for a specific food application are also discussed for the benefit o f the food and beverage processors.