Acidulants in foodFrom the root world, acid in acidulants, one can conclude that this class of compounds tends to lower the PH of any food in which the compounds are incorporated. They also enhance desirable flavors, and in many cases, such as in pickled products, are the major taste component. Vinegar (acetic cid) is added to relishes, chili sauce, ketchup and condiments as flavor component and to aid in the preservation of these products.
Since the microbial spoilage of food is inhibited as the PH of a food is lowered, acidulants are used for that purpose in many cases. Many acidulants occur naturally in foods (e.g., citric acid in citrus fruits, malic acid in apples, acetic acid – the major component of vinegars; figs contain all three acids). Tartaric acid is widely used to lend tartness and enhance flavor. Citric acid is widely used in carbonated soft drinks. Phosphoric acid is one of the very few inorganic acids used as an acidulants in food. It is widely used, comprising 25% of all the acidulants in foods. Citric acid accounts for 60% of all acidulants used in foods. 
In addition to their preservative and flavor enhancing effects, acidulants are used to improve gelling and texture. Acidulants are also used as cleaners of dairy equipment. Acidulants may be used in manufacture of processed cheese and cheese spreads for the purpose of emulsifications as well as to provide a desirable tartness. Acid salts may be added top soft drinks to provide a buffering action (buffers tend to prevent changes in PH) to prevent excess tartness. In some cases, acid salts are used to inhibit mold growth (e.g., calcium propionate is added to bread to prevent mold growth).
Acidulants in food
