Food Acids

Food Acids

 

carboxylic acids used in the food-processing industry to preserve foods and to impart to them a pleasant, slightly tart taste. Examples are citric, lactic, tartaric, acetic, malic, and sorbic acids, which are used in the manufacture of such food products as confectioneries, nonalcoholic beverages, food concentrates—for example jelly and kisel’ (a starch-thickened fruit jelly)—jams, compotes, and sauces.

References in periodicals archive ?
The pre-treatments included food acids, salts and the enzyme asparaginase.
It is an acid-set, curd cheese made by curdling heated milk with lemon juice, vinegar or any other food acids.
Maltodextrin's resistance to high temperature and its high solubility make it a preferred choice for encapsulation of various fats, oils, and food acids.
The only difference between the drinks is that Coke Zero contains less caffeine and uses slightly different food acids.
Both steel and aluminum (the two most common can materials) must be lined with a barrier material to prevent interactions between the metal and food acids, enzymes, vitamins, minerals, and other substances.
By maintaining consistency and lubrication in the presence of food acids, juices, by-products and high temperatures, the product helps plants maintain the highest level of safety while still preserving their competitive advantage.
Equally affecting are the physical signs of the plate's wear and tear over time, such as a hairline fracture, crackle pattern, chipped rim or misty brown staining caused by food acids.
It maintains consistency and lubrication in the presence of food acids, juices and byproducts; withstands higher temperatures; does not run from bearings under steam cleaning, as well as resists water washout, water jet spray and most sterilizing chemicals used in cleaning.
Apart from PAN, TCL also had capacities in Maleic Anhydride (MAN) at 12,000 MTPA, Food Acids at 17,000 MTPA and Phthalate Esters at 6,000 MTPA as on March 31, 2010.
Not only does chewing stimulate saliva, which helps to clear food particles from teeth, it can also reduce the number of plaque bacteria in the mouth and neutralise food acids that attack tooth enamel.
Traditional ways of ensuring shelf safety, such as balancing the lipid phase and aqueous phase with stable fats and sufficient sugar, salt and/or food acids, plus a dose of antimycotics, isn't acceptable for most new products anymore.
salt, flavours, raising agent (500), food acids (260, 262), gelling