How Acidulants Regulate pH Balance?

An important factor that involves food manipulation is the extent to which the pH levels of the foods are either preserved or altered. In this regard, acidulants that can also be called acidity regulators in food products are irreplaceable for maintaining this kind of balance. Citrus fruits not only bring an acidic taste and improve the taste of food, but also help in the preservation of food and prevent spoilage. Due to their applicability in virtually all food products, they are considered one of the most significant tools in food analysis.

Define Acidulants

Acidulants or pH control agents and acidulants are other terms for these last-mentioned products, as they are widely employed in foodstuffs to stabilize or modify the level of acidity. The role of cells extending from the base of the ripe berries is not limited to educating the sour taste. They are also used for maintaining the pH balance, as antioxidant synergists, and to check the spoilage through rancidity, microbial action, or by enzymatic browning. Due to these properties, they are irreplaceable for food manufacturers that want to provide taste and security at the same time.

It is easier to define the meaning of acidulants by attempting to classify them. Acidulants are divided into two primary categories. It can be grouped into two broad categories these are the organic acids and the inorganic acids. The organic acids that can be naturally found in fruits and vegetables are commonly used as acidulants in foods. Some of these include: citric acid, tartaric acid, malic acid, acetic acid, and lactic acid. On the other hand, we have the inorganic acids like phosphoric acid, that is used in situations like the production of acidic beverages and carbonated drinks. At the same time, while citric can be used as a food acid, it must be noted that synthetic acids such as fumaric and gluconic acids are also acidulants, examples as well, thus providing further taste modification options.

Further reading： What Are Acidulants in Food?

Relationship Between Food Acids and pH

The concept of food acids and their relation to pH can be described as quite elemental to understand how these acidulants to regulate pH. Acid and alkaline refer to the pH level of foods and products and can often dictate taste and food safety. Common foods have pH values between 5 and 6.5; thus, the foods considered here for analysis are not sour. However, foods with a pH of less than 4.5 are regarded as acidified foods, or foods whose preservation mainly depends on this value.

Hence, the perception of sourness of food is highly dependent on the total acid content and, more particularly, the type of acid. For instance, two solutions which have equal pH values can belong to buffer solutions, while the other is from the acid-adjusted group, though they are distinct in taste. Acid-adjusted solutions have free hydrogen ions, hence, the solution tastes sour and very sharp. Instead, buffer solutions release hydrogen ions slowly to cause a slightly sour taste that lasts longer than in the case of succinic acid.

Common Acidulants

1. Citric Acid

Citric acid has been discovered to be among the most frequently used organic acids in the industry, with extension to the food processing industry. It is naturally present in citrus fruits and is available in two forms: monohydrate and anhydrous. Some of its uses include improving the taste of citrus-based drinks and using it as a preservative. Citric acid uses in food industry include: Barrier against oxidation via enzymatic and catalytic reactions to conserve the colour and taste of frozen fruits.

Citric acid also acts as a chelating agent because it reacts with metals, which might otherwise cause catalysis of oxidation. This property makes it particularly useful in products where color and or flavor stability is paramount. Furthermore, citric acid is used more frequently because of its tailor-made tartness, which is not as biting as that from other sources.

2. Malic Acid

Another of the widely used acidulants is malic acid. For example, used in soft drinks, fruit juices, and any other acidic beverages and food, whereby it can be used singly or in combination with other organic acids. While citric acid is closely comparable to malic acid in sourness, it has a sharper taste, and at the same time, it is capable of masking the unpleasant aftertaste of artificial sweeteners.

The lactic acid beverages and other drinks with a satisfactory sour taste are particularly suitable for malic acid. Due to its function of intensifying and fixing flavors, it is used in the production of fruit-flavored products.

3. Tartaric Acid

Tartaric acid chief application is in grape-flavored foods and beverages, bakery products, and confectionery. There are several forms, but the natural d-tartaric acid is the most popular among them. Another industrial soluble acid is the synthetic tartaric acid, which is given as dl-tartaric acid.

The major use of tartaric acid in food is to act as a stabilizing agent and to prevent the formation of crystals. Tartaric acid possesses an extremely sharp souring capability, which makes it meet the flavor profiles of wine and grape-based products, making it an important ingredient in these industries.

4. Lactic Acid

Lactic acid is an excellent example of an acidulant that is commonly used in processed foods and drinks. It is mostly marketed as a transparent, viscous fluid that increases its viscosity when in contact with air and is highly hygroscopic. Lactic acid is approximately 1.2 of the taste of citric acid. Examples are dairy products, which require lactic acid fermentation and are part of the process of making foods like sausages, relish, pickles, and olives, and lactic acid in drinks that have been made from fermented products such as kombucha and yogurt beverages. It is also particularly effective as a modifier of sweet and other strong flavors in drinks and other processed products.

5. Phosphoric Acid

Phosphoric acid is the most consumed inorganic acid in the food industry worldwide. The most established use is in carbonated beverages, especially colas, where it imparts a sharp acidic taste. The comparison of phosphoric acid vs citric acid often highlights their distinct uses: while citric acid is preferred for the sour fruity taste, phosphoric acid is selected because, though not as strong as citric acid, it does the task of acidifying as well.

In processed foods, phosphoric acid is utilized as a preservative source, besides helping to enhance the stability of the pH level.

Conclusion

Acidulants are significant in the food industry due to their versatility in acting as flavors and also as food preservatives. The meaning of acidulants is not restricted to their functionality as ingredients used for the regulation of acidity, which makes them very useful components in achieving the stabilization of food products.

Considering the properties and uses for acidulants in foods allows manufacturers to design products that are safe, shelf-stable, and appetizing. From improving the flavor of acidic beverages and food with a high acidic content to maintaining the pH of many manufactured products, acidulants may be considered one of the best secrets of the food industry.

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1. What Are Food Preservatives and How Do They Work?
2. What is Phosphoric Acid Used for?