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Enhance quality
 Palatability: flavor and
tartness
 Nutritive value
 Sensory appeal:
modify and smooth out
the sensory qualities
 Metal chelating:
synergist antioxidant
 Prevent browning
reaction
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 Antimicrobial
agents
 Buffering agents
 Stabilize food color
 Reduce turbidity
 Modify melt
characteristics
 Prevent splattering
 Enhance gelling
 Leavening agents
 Emulsifiers
 Inversion
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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
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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
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 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
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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
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 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
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 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
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TYPE
Examples
INORGANIC
Phosphoric acid, HCl, sulfuric
acid
ORGANIC
Amino acids
Lysine, Cystein, Glutamic acid
Lactones
Ascorbic acid, gluconolactone
Fatty acids
Sorbic acid, caprylic acid,
butyric
Phenolic acids
Benzoic acid
Carboxyclic
acid
Monocarboxylic
acid
Acetic acid, propionic acid, lactic
acid
Dicarboxylic acid
Succinic acid, fumaric acid,
malicacid, tartaric acid
Tricarboxylic acid
Citric acid
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A. Phosphoric acid and
phosphates
B. Hydrochloric acid
C. Sulfuric acid
D. Acetic acid and its salts
E. Propionic acid and its
salts
F. Lactic acid and its
derivatives
G. Succinic acid and
succinic anhydride
H. Fumaric acid and its
salts
I.
J.
K.
L.
M.
N.
O.
P.
Q.
R.
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
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 Phosphate
Food Additives Recognized as
GRAS by the FDA
1. Miscellaneous and General Purpose
Food Additives
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Phosphoric acid
Ammonium phosphate (mono, dibasic)
Sodium acid pyrophosphates
Calcium phosphate (mono, di, tribasic)
Sodium phosphate (mono, di, tribasic)
Sodium tripolyphosphates
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 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
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 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)
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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
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 Ingredients
of baking powder and other
leavening mixtures
 Buffering
agents
 Emulsifying
agents in pasteurized
process
 Acidulant
in crereal flours
 Ingredients
of self rising flour
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 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
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 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
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 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
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Salt/derivative
Application
Sodium acetate
pH control agent, flavoring agent, adjuvant, boiler water,
additive for food grade steam, GRAS compound
Calcium acetate
Firming agent, pH control agent, processing aid,
sequestrant, texturizer, stabilizer, thickener, GRAS
compound
Ethyl acetate
Solvent for decafeination of tea and coffee
 Tocopheryl acetate
Dietary supplement
Vitamin A acetate
Dietary supplement
Polyvinyl acetate
Chewing gum base
Trisodium
nitriloacetate
Boiler feed water additive
Miscellaneous
Indirect food additives in adhesives, resinous, and
polymeric coating; plasticizer; paper board and paper
packaging material
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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
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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
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 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
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 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
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 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
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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
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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
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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
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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
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A. Beverages
B. Cereal and baked products
C. Candy making
D. Gelatin dessert
E. Jams, jellies, and preserves
F. Dairy products
G. Meat and seafood products
H. Fats and oils
I. Fruit and vegetable products
J. Protein and starch processing
K. Sugar processing
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 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
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 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
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 For
flavor purposes
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 Control
of pH
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 For
gellation
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 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
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 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
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 Refining
 Rearrangement
 Hydrogenation
 Antioxidant
systems
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 Inhibitors
of microbiological spoilage
 Stabilizer against oxidative rancidity
 Stabilization of vitamin and color
 Firming of tissue
 Tenderization
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 Modify
starch
 Polyphosphates: improve protein
dispersion, whipping properties, gelling
properties, water holding capacity
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 Refining
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Thank You
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