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.