acidulant


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acidulant

[ə′sij·ə·lənt]
(food engineering)
One of a class of chemicals added to food to increase either tartness or acidity, such as malic or citric acids for tartness and phosphoric acid for acidity.
References in periodicals archive ?
As part of the CCP's crackdown on misleading advertisements by juice companies, the CCP also warned Six-B Food Industries for advertising "100 % fruit inside" their product VIVO Juice while the ingredients at the back of the bottle included sucrose, acidulant, vitamin C, Artificial Flavour and Food Colour.
monocytogenes is more acid tolerant than most food-borne pathogens, although the sensitivity of the organism to organic acids varies with the nature of the acidulant used [29] Listeria spp.
Although production has just begun, Berglund says "customers already want to buy it," particularly for use as a flavor enhancer, stabilizer, and acidulant for food production.
Purac has also introduced its all natural GDL (glucono-delta-lactone), a slow release acidulant that has a minimal effect on organoleptic properties, according to the company.
Acidulant materials included tomato juice, citric acid monohydrates, and hydrochloric acid.
GLUCON GDL is a slow-release acidulant that provides enhanced texture and flavor properties to baked goods, dairy products, and other food applications.
The wide applicability of citric acid as an acidulant, preservative, emulsifier, flavorant, sequestrant, and buffering agent in numerous products of food and non-food industries has led to its propelled growth, which is expected to continue in the forecast period.
It also enjoyed popularity as an ingredient in the 19th century when it became, and still is, the acidulant of choice in traditional Dijon mustard.
So, USDA-ARS scientists attempted to define the conditions that would be required to microbiologically stabilize fresh cucumbers with either sodium benzoate or potassium sorbate as preservatives in combination with acetic acid as the primary acidulant.
However, in the latter five cases, the acidulant of the foods was different from the acidulant used when developing the model.
Sodium benzoate and potassium sorbate were present as preservatives and phosphoric acid as an acidulant.