Acidulants

KULIAH KE 4
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 (anticaking)
Acid Naturally Present in Fruits

3
Intensity Food Acids Flavor Profile

Lasting Time

4
 Organoleptic Sensory Taste Profiles

4,50
CITRIC ACID
4,0
3,50
3,0 MALIC ACID
Tartness

2,50
2,0
1,50
1,0
,50
,0
1 2 3 4 5 6 7 8 9 10 11 12 13
Taste Retention
 Masking Effect Of Malic vs Citric when Used with
High Intensity Sweeteners

Saccharin

Malic Acid
Citric Acid
Taste Strength

Time
Bitter After Taste

Reference: Riken Kagaku Co. Ltd, Japan

The lingering tartness of malic acid outlasts and masks the bitter after taste
(or intense sweetness) of many high intensity sweeteners.
B Candy Making
Selection of Acidulant in Hard Candies

Primary
Functions

Flavoring Specific

Citric Acid
Agent Function

Impart Fruity Prevent Sugar

Flavours Crystallization

Citrus and
Berries
B Candy Making
How does citric acid prevent sugar crystallization?

 Convert sucrose to invert sugar (glucose +fructose)

 Decreases available moisture by 5%
 Additional advantage: Invert sugar 1.3 times sweeter than
sucrose
C 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
 Citric acid : precursor of diacetyl (flavor & aroma dairy
products)
D Meats And Seafood Products
 Increase tenderness of meat through interaction with water
and salt soluble meat proteins
 Improve color and flavor
 Prevent off flavor and microbiological spoilage

E Fruits And Vegetables

 Inhibitors of microbiological spoilage
 Stabilizer against oxidative rancidity
 Stabilization of vitamin and color
 Firming of tissue
 Tenderization
F Fruits And Vegetables
Primary Functions

Canned Pickled Foods

Flavoring Agent pH Control Agent
Acetic Acid
Buffer (in sodium
Impart sourness
acetate form)

Vinegar