1

Enhance quality
Palatability: flavor and
tartness
Nutritive value
Sensory appeal:
modify and smooth
out the sensory
qualities
Metal chelating:
synergist antioxidant
Prevent browning
reaction

Antimicrobial
agents
Buffering agents
Stabilize food color
Reduce turbidity
Modify melt
characteristics
Prevent splattering
Enhance gelling
Leavening agents
Emulsifiers
Inversion
2

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
3

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
4

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

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
6

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

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
8

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

Acetic acid, propionic acid,

lactic acid

Monocarboxylic
acid

Dicarboxylic acid Succinic acid, fumaric acid,

malicacid, tartaric acid
Tricarboxylic acid Citric acid
9

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
10

Phosphate Food Additives Recognized

as GRAS by the FDA

1.Miscellaneous and General Purpose

Food Additives

Phosphoric acid
Ammonium phosphate (mono, dibasic)
Sodium acid pyrophosphates
Calcium phosphate (mono, di, tribasic)
Sodium phosphate (mono, di, tribasic)
Sodium tripolyphosphates
11

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
12

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)
13

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

14

Ingredients of baking powder and

other leavening mixtures

Buffering agents

Emulsifying agents in pasteurized

process

Acidulant in crereal flours

Ingredients of self rising flour

15

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

16

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
17

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
18

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
19

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
20

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

21

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
22

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
23

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
24

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

25

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
26

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

27

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
28

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
29

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

30

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
31

For flavor purposes

32

Control of pH

33

For gellation

34

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
35

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
36

Refining
Rearrangement
Hydrogenation
Antioxidant systems

37

Inhibitors of microbiological spoilage

Stabilizer against oxidative rancidity
Stabilization of vitamin and color
Firming of tissue
Tenderization

38

Modify starch
Polyphosphates: improve protein
dispersion, whipping properties,
gelling properties, water holding
capacity

39

Refining

40

Thank You
41