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FOOD ACIDULANTS

FOOD ACIDULANTS. I. FUNCTIONS. Enhance quality Palatability: flavor and tartness Nutritive value Sensory appeal: modify and smooth out the sensory qualities Metal chelating: synergist antioxidant Prevent browning reaction. Antimicrobial agents Buffering agents Stabilize food color

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FOOD ACIDULANTS

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  1. FOOD ACIDULANTS

  2. I. FUNCTIONS • Enhance quality • Palatability: flavor and tartness • Nutritive value • Sensory appeal: modify and smooth out the sensory qualities • Metal chelating: synergist antioxidant • Prevent browning reaction • Antimicrobial agents • Buffering agents • Stabilize food color • Reduce turbidity • Modify melt characteristics • Prevent splattering • Enhance gelling • Leavening agents • Emulsifiers • Inversion

  3. a. pH Control Agents • Optimum pH is essential for processing or stabilizing a food system • Important for gel-type products such as gelatin desserts, jams, jellies, pectin gels, and jellied candy • Determining factor is the amount of acid required • Consideration must be given to the rate of sucrose inversion • Maintain acidic pH and function of leavening agents

  4. b. Preservatives • A proper pH control is extremely important in foods where benzoates, sorbates, and propionate are used as preservatives • The microbial action requires pH 3-5 to produce acids • An acidic pH often shorten the sterilization time • As antibrowning aids in preserving the quality of fruits and vegetables • Acidulant perform a bacteriostatic function in processed food

  5. c. Chelating agents/antioxidant synergist The presence of trace metal in any food products produce undesirable reaction such as discoloration, rancidity, and instability of nutrients The sequestering ability of acidulants prevents such types of undesirable reactions

  6. d. Flavor adjuncts Enhance food flavors Foods such as hard candies, gelatin desserts, carbonated and non carbonated beverages, jellies, preserves, toppings, and many other products would taste flat Acidulants add the tartness required to balance the excessive sweetness of these products The characteristics flavor of some acids make them particularly useful with certain flavor For examples: tartaric acid in combination with grape flavor; phosphoric acid with cola flavor; citric, fumaric, and malic acids are compatible with most fruit flavor The degree of tartness has marked effects on flavors. Citric acid as clean, malic as smooth, fumaric as metallic, adipic as chalky, vinegar as astringent, tartaric as bitter or sharp, and lactic acid as sour

  7. e. Fortification The nutritive value of certain foods is enhanced by the addition of acidulants For example: ascorbic acid The addition of acids tends to preserve Certain dietary essential nutrients such as Fe, Ca, vitamin D, choline are often used as salts or esters of various acidulants

  8. f. Viscosity and Melting Modifiers Acidulants influence the rheological properties of dough Succinates and acetates react with gluten and modifiy their plastic behavior Acidulants affect softening point, melt properties, and texture for cheese, margarine, and hard candy

  9. II. CLASSIFICATION

  10. III. COMMONLY USED ACIDULANTS • Phosphoric acid and phosphates • Hydrochloric acid • Sulfuric acid • Acetic acid and its salts • Propionic acid and its salts • Lactic acid and its derivatives • Succinic acid and succinic anhydride • Fumaric acid and its salts • Malic acid and malic anhydride • Tartaric acid and its salts • Adipic acid • Citric acid and its salts • Benzoic acid and its salts • Sorbic acid and its salts • Caprilyc acid • Butyric acid • Glucono delta lactone • Amino acids

  11. A. Phosphoroc Acid and Phospahtes Phosphate Food Additives Recognized as GRAS by the FDA Miscellaneous and General Purpose Food Additives Phosphoric acid Ammonium phosphate (mono, dibasic) Sodium acid pyrophosphates Calcium phosphate (mono, di, tribasic) Sodium phosphate (mono, di, tribasic) Sodium tripolyphosphates

  12. 2. Sequestrants Calcium hexametaphosphate Calcium phosphate (monobasic) Dipotassium phosphate Sodium acid phosphate Sodium hexametaphosphate Sodium metaphosphate Sodium phosphate (mono, di, tri basic) Sodium pyrophosphate Tetrasodium pyrophosphate Sodium tripolyphsopahte

  13. 3.Nutrient and/or Dietary Supplements Calcium gycerophosphate Calcium phosphate (mono, di, tribasic) Calcium pyrophosphate Ferric pyrophosphate Ferric sodium pyrophosphate Manganese phosphate (di, tribasic) Managnese glycerophosphate Manganese hypophosphate Potassium glycerophosphate Sodium phosphate (mono, di, tribasic)

  14. The Application of Phosphoric Acid Phosphoric acid the least expensive of all food grade acidulants Phosphoric acid in strongest and giving the lowest attainable pH Application in cola, root beer, soft drink, and similar flavor carbonated beverages Used in cheeses and brewing to adjust pH Used as yeast stimulant Neutralize the caustic peeling of fruit To clarify and acidify collagen in the production of gelatin Purification of vegetable oils The small extent in manufacturing of jams and jellies

  15. The Application of Phosphate Ingredients of baking powder and other leavening mixtures Buffering agents Emulsifying agents in pasteurized process Acidulant in crereal flours Ingredients of self rising flour

  16. B. Hydrocloric acid Rarely used as an acidulant, it finds many application in the food industry Permitted as acidulant by the FAO (1974) Used to produce the chloride salts of several important food additives Used in process that require hydrolysis of starting materials such as proteins and starches It is used in production of corn syrup

  17. C. Sulfuric Acid It is not directly used as acidulant The most important inorganic acid Finds several application in the manufacture and synthesis of various additives used in food Used for hydrolysis The various sulfate derivatives used in food application are also prepared using sulfuric acid

  18. D. Acetic acid and its salts Colorless, waterlike liquid, vinegary odor, and burning taste Used as acidifier, flavor enhancer, flavoring agent, pH control agent, pickling agent, solvent, and antimicrobial Extensively used in preparation of salad dressing, mayonaise, sour and sweet pickles, sauces, cheese, chewing um, dairy products, baked goods, curing meat, canning certain vegetables, infant feeding formula to replace lactic acid More effective in limiting yeast and bacterial than mold growth

  19. Acetate salts and derivatives

  20. E. PROPIONIC ACID AND ITS SALTS Liquid with slightly pungent and diagreeable rancid odor Its salts are white, free-flowing powders with a cheese like flavor Propionic acid and its salts are preservatives Used primarily in baked products to suppress bacteria causing rope in the center of the bread and growth of mold on both bread and cakes Also acts as mold inhibitor in cheese foods and spreads Added to bread dough without interfering with leavening and yeast

  21. F. LACTIC ACID AND ITS DERIVATIVES The most widely distributed organic acid in nature The earliest food additives Used as acidifier, antimicrobial agent, curing agent, flavor enhancer, flavoring agent, pH control agent, and pickling agent Used in manufacture of jams, jellies, confectionery, sherbet, and beverages It is the preferred acidulant fr adjusting acidity amd ensuring the clarity of brines for pickles and olives Used in frozen desserts to provide mild and tart flavor The calcium of lactic acid is primarily used to preserve the firmness of apple slice, inhibit discoloration, gelling agent for dehydrated pectines, improve properties of dried milk powder

  22. G. SUCCINIC ACID AND SUCCINIC ANHYDRIDE Normal constituent of plant and animal tissue Flavor enhancer, miscellaneous and general purpose food chemical, neutralizing agent, pH control agent Reaction of succinic acid with protein are often used for modifying plasticity of bread dough The derivatives of succinic acids are used for flavoring agents

  23. H. FUMARIC ACID AND ITS SALTS Polyfunctional chemical Impart a sour taste of food One of the most acidic solid acid Acidifier, curing accelerator, and flavoring agent Used extensively in fruit juice drink, gelatin dessert, pie filling, refrigerated biscuit dough, and wines Used in preparing edible coating for candy Has good antioxidant properties

  24. I. MALIC ACID AND MALIC ANHYDRIDE Predominant acid in apples, apricots, bananas, cherries, grapes, orange peels, peaches, pears, and plums Used as acidifier, flavor enhancer, flavoring agent, pH control agents, and synergist for antioxidant Less malic acid than citric acid is required to impart the same degree of acidity

  25. J. TARTARIC ACID AND ITS SALTS Used as acidifier, firming agent, flavor enhancer, flavoring agent, humectant, pH control agent, and sequestrant Tartaric acid is used in lime and grape flavored beverages Commonly ingredient in baking powder and leavening systems The limited solubility of tartaric acid in water prevent premature leavening as required in dough mixing stage Choline bitartaric is used as dietary supplement

  26. K. ADIPIC ACID Flavoring agent, leavening agent, neutralizing agent, and pH control agent Limitation on its use: 0.05% in baked goods, 0.005% in nonalcoholic beverages, 5.0% in condiments, 0.45% in dairy products, 0.3% in fats and oils, 0.0004% in frozen dairy dessert, 0.55% in gelatin and pudding, 0.1% in gravies, 0.3% in meat products, 1.3% in snack foods, and 0.02% in other food categories Imparts smooth, tart taste to foods Extensively used in gelatin dessert and liquid and powder beverages As leavening acidulant in baking powder, candies, and refrigerated roll Improves melting characteristics and texture of processed cheese and cheese spread Increase whipping quality of products containing egg white Gel inducing agent in imitation jams and jellies As sequestrant in edible oils

  27. L. CITRIC ACID Acidifier, curing accelerator, dispersing agent, flavoring agent, sequestrant, and synergist antioxidant Widely used in sherbet, ice cream, ices, beverages, salad dressing, fruit preserves, jams and jellies Used as acidulant in canned vegetables Calcium citrate is used for firming potatoes, and tomatoes during processing Important acidulant fo dairy products because it is precursor of diacetyl therefore improves the flavor and aroma of cultured dairy products Major acidulant in carbonated drink and as preservative in syrup and beverages Retards browning reaction Chelating agent

  28. M. ASCORBIC ACID Antimicrobial and antioxidant An adjunct to meat curing system Ascorbate or isoascorbate reduce nitrite, forming dehydroascorbic and nitric oxide The later reacts with myoglobin under reducing condition to yield nitrosomyoglobin Ascorbic acid accelerates color development and promotes color uniformity and stability Ascorbis acid and its sodium and calcium salts are used as nutritive additives Used as acidulant to adjust pH to prevent enzymatic browning of fruits and vegetables

  29. IV. APPLICATION Beverages Cereal and baked products Candy making Gelatin dessert Jams, jellies, and preserves Dairy products Meat and seafood products Fats and oils Fruit and vegetable products Protein and starch processing Sugar processing

  30. A. Beverages Flavor balance and tartness Extend shelf life through microbiological inhibition Chelate metal harmful to color and flavor Powder beverages: used crystalline phosphate salts for flowing properties

  31. B. Cereals and Baked Goods Primarily as leavening acids pH adjustment Buffering Dough conditioning: improve gluten characteristics Mineral enrichment Retarding microbial deterioration of refrigerated dough Inhibits lipoxidase enzyme activity Inhibits oxidative rancidity Decreases cereal cooking time

  32. C. Candy Making For flavor purposes

  33. D. Gelatin Dessert Control of pH

  34. E. Jams, Jellies, and Preserves For gellation

  35. F. Dairy Products Phosphates and citrates are the most major food acidulants used in dairy processing Phosphates are added to milk liquid to control viscosity, and stabilize flavor Phosphates improve the properties of dried and liquid milk through their interaction with milk protein

  36. G. Meat and Seafood Products Increase tenderness of meat through interaction with water and salt soluble meat proteins Improve binding of proteins in comminuted meat Improve moisture retention Improve color and flavor Prevent off flavor and microbiological spoilage

  37. H. Fats and Oils Refining Rearrangement Hydrogenation Antioxidant systems

  38. I. Fruit and Vegetable Products Inhibitors of microbiological spoilage Stabilizer against oxidative rancidity Stabilization of vitamin and color Firming of tissue Tenderization

  39. J. Protein and Starch Processing Modify starch Polyphosphates: improve protein dispersion, whipping properties, gelling properties, water holding capacity

  40. K. Sugar Processing Refining

  41. Thank You

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