Food acids

 
Food acids - carboxylic acids, used in the food industry as preservatives and to give the products a pleasant sour taste. The taste of drink is determined first of all by the dosage and the ratio of food acids and sugar, as well as the choice of acid. In production of beverages, restored fruit juices and nectars as auxiliary additives different types of sugars and food acids are used (citric, wine, milk, L - and DL-Apple).
 
Unique Technological Offer
 
  • Optimum rate of sour taste and its change at the time.
  • Excellent solubility, universal marketable forms of food acids, including the form of pellets.
  • Various combinations most effectively will emphasize the taste profile of your product.
 
The sour taste can be expected in the drink, with a pH < 4,5. Perception of sour taste is  proportional to the concentration of hydrogen ions, however, the acids may have, in addition to sour, their own taste (for example, lemon), and may have pure sour taste (for example, phosphoric), and therefore the taste of solutions of different acids with the same pH is perceived differently. The intensity and duration of sour taste perception varies considerably from acid to acid. The impact of acids on drinks taste can be adjusted by means of buffer salts (citrates, lactates, tartrates), which when added to a drink in a certain quantity soften the sour taste.
 
 
The range of food acids
 
  • Ascorbic acid
  • Tartaric acid
  • Gluconic acid
  • Citric acid (anhydrite)
  • Citric acid (monohydrate)
  • Lactic acid
  • Acetic acid
  • Fumaric acid
  • Malic acid
  • Succinic acid