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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.
Prevent
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 Sodium
Citrate can often enhance flavour.
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