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 ?
Request TOC of this Report- https://www.factmr.com/connectus/sample?flag=T&rep_id=3682 Food-grade Monopotassium Phosphate is a white granular product which is used as a PH control agent, buffering agent, acidulant and a rich source of nutrition.
Kilara, "Properties of Gels Induced by Heat, Protease, Calcium Salt, and Acidulant from Calcium IonAggregated Whey Protein Isolate," Journal of Dairy Science, vol.
Beverages: phosphoric acid in colas for acidulant, pyrophosphate in chocolate milk to suspend cocoa, pyrophosphate in buttermilk for protein dispersion, tricalcium phosphate in orange juice for fortification, tetrasodium phospahte in strawberry flavored milk to bind iron to pink color
Beverages- phosphoric acid in colas for acidulant, pyrophosphate in chocolate milk to suspend cocoa, pyrophosphate in buttermilk for protein dispersion, tricalcium phosphate in orange juice for fortification, tetra-sodium phospahte in strawberry flavor milk to bind iron to pink color
The Commission had earlier issued a show cause notice to Al-Hilal industries for advertising its product Fresher Juice to be "100% pure" while the ingredients printed at the reverse side of the pack included added sucrose and acidulant.
Citric acid may be considered as "Nature's acidulant. It is found in the tissues of almost all plants and animals, as well as many yeasts and moulds.Commercially citric acid is manufactured under controlled fermentation conditions that produce citric acid as a metabolic intermediate from naturally-occurring yeasts, moulds and nutrients.
monocytogenes has been reported to possess variable heat resistance depending on conditions of medium such as pH, acidulant, fatty acid composition, storage temperature and lysozyme content [15].
It is used as a food acidulant and also as an intermediate in the synthesis of certain polyester resins, quick-setting inks, furniture lacquers, paper sizing chemicals and aspartic acid.
Acidulant, buffer, chelating agent, color stabilizer, emulsifier, nutrient: Baked goods, breakfast cereal, cheese, cured meat, dehydrated potatoes, powdered food, soda.
The application of weak organic acids as an acidulant for pressure-processed foods may be advantageous in terms of their microbial destruction capabilities, when compared to strong inorganic acids.
Citric acid is the most widely used acidulant and preservative in the world.