Acidulants
While having a significant effect on the
flavour of food products, acidulants perform a variety of
other beneficial functions:
Taste
The sharpness in the taste of any food is due to the presence
of food acids. All fruits have these acids in some quantity
and the result is the typical acidic taste normally associated
with fruit.
Enhance fruit flavours
Naturally occurring food acids are citric acid, malic
acid and tartaric
acid. They are also called wholesome acids.
They are found in oranges, grapefruits, pineapples, apples,
peaches and other seeded fruits. Tartaric acid is found
in grapes, pineapples and potatoes. Without the presence
of these acids, fruits may taste bland.
Antimicrobial effect
Some acids, such as acetic acid and lactic acid, have an
anti-microbial effect and are the basis for preservation
by fermentation in products such as sauerkraut and pickles.
Reduce
spoilage
The use of acids to reduce pH retards the growth of many
spoilage organisms, especially bacteria, and also increases
the effectiveness of food preservatives such as benzoates,
sorbates and propionates.
Prevents discoloration
Acidification also retards the action of many natural enzymes
that are involved in the discolouration of cut fruit and
vegetables, and also increases the effectiveness of natural
and added antioxidants.
Synergistic
effect with Antioxidants
Some acids, such as citric acid, exert a synergistic effect
with antioxidants through their ability to chelate metal
ions that catalyse oxidation and bring about rancidity and
deterioration.
pH
Control
Acids are also used for pH control, particularly when the
pH needs to be controlled to obtain the best gel strength
in products such as pectin jellies and jams.
Buffering
Some products, particularly diet beverages,
require some buffering to improve flavour. The addition
of a small amount of ADM Sodium
Citrate can often enhance flavour
The main acidulants offered by HWL are:
Adipic acid
Citric acid
Glucono delta lactone (GDL)
Lactic acid
Tartaric
acid
Adipic acid is
characterised by being a stable powder and is slightly
soluble
in water. It has a pH of 2.86 at 0.6% and is used in powdered
drinks, beverages, gelatine desserts and vegetables. It
can also be used as a leavening acidulant in baking powder
and as a buffering agent to maintain acidity within a
pH range of 2.5 to 3.0.
Citric acid is
the dominant acid in orange juice, lemons and limes. It
exists in either
anhydrous or monohydrate forms.
Typically it is sold as a powder or as a fine granular
crystal.
Anhydrous citric acid is very soluble in water
and has
a
pH of 2.3 for a 1% solution. It is relatively hygroscopic
and has a strong acid tart flavour. It is used as an acidulant
in fruit drinks and carbonated beverages at 0.25 to 0.4%.
It is often used in combination with antioxidants in the
processing of fresh frozen fruits to prevent discolouration.
Glucono-delta-lactone.
An acidulant often abbreviated to GDL. (Not to be confused
with Glucoronolactone, D-glucorono-3,6-lactone, or DGL).
It hydrolyses to form gluconic acid in water and thereby
creates the
desired
pH. The rate of acid formation is affected by temperature,
concentration and the pH of the solution. It has low
acid
release at room temperature and accelerates the conversion
to gluconic acid as the temperature increases. It is
readily
soluble in water and is used a chemical leavening agent
in tofu and also as a pH modifier in smallgoods such
as sausages and frankfurters.
It is thought to be one of the best acids to reduce pH
without giving an excessive acidic flavour profile to
the food product.
Click
here for information about Glucono Delta-Lactone applications 
Lactic acid.
Lactic acid is an acidulant that is a natural organic acid
present in milk, meat and wine, but is normally associated
with acidified dairy products such as yoghurt. It is a
syrupy liquid available as 80 or 88% liquid form, as lactic
acid
anhydrous is very hygroscopic. It is heat-stable, non-volatile
and has a smooth milk acid taste. It is often used to
provide
buttery notes to beverages and dairy products and reduce
the pH below pH 4 without adversely affecting the flavour
of the food product.
Tartaric Acid.
Tartaric acid is an acidulant derived from grapes,
and is very soluble in water. It has a slightly tarter taste
profile than citric acid, and is often used in grape and
lime flavoured beverages. Tartaric acid is available in
a medium granular form and complies with the FCC standards.
Acidulants
- Developing a Taste 
Acidulants – Properties
of Common Food Acidulants 
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