Usage of common Acidity Regulators

Introduction: Acidity regulator is a general term for acid, alkali and salt substances which can enhance the acidity and adjust the pH in food or have buffering effect So, do you know how to use commonly used Acidity Regulators? Acidity regulator is the general name of acid, alkali and salt substances which can enhance the acidity and adjust the pH in food or have buffering effect So, do you know how to use commonly used Acidity Regulators? 1、 There are two kinds of citric acid: anhydrous and monohydrate, with strong acid taste Compared with other acidizers, citric acid is soft and refreshing, and can reach the highest acidity at one entrance, but the duration of aftertaste is short Combined with sodium citrate, it can alleviate its sharp acid sense and better acid taste Attention shall be paid to the addition sequence of ingredients The preservative potassium sorbate, sodium benzoate, saccharin and other solutions shall be added after them to prevent the formation of sorbic acid, benzoic acid and saccharin crystals that are difficult to dissolve in water The anhydrous substance of citric acid is mostly used in powder products, with strong acidity, and the dosage can be 10% less than that of single water substance 2、 Malic acid is a kind of acid regulator with a special pleasant sour taste, which is about 20% stronger than citric acid It has a slow taste and a long retention time The sour taste is also very refreshing, but a little bitter Note: malic acid is mellow, slow but long-lasting, which is complementary to citric acid and can enhance the acidity Malic acid has a good anti browning effect in fruit At high concentration, it can stimulate the skin and mucous membrane 3、 Tartaric acid tartaric acid has the aroma of grape and white lemon Stable in air, no hygroscopicity The threshold value of taste is 0.0025%, the acidity is strong, and the intensity of acidity is 1.2-1.3 times of citric acid, which is the strongest among the acidizers The pH value of 0.3% aqueous solution is 2.4 It has the shortest retention time in the mouth It tastes delicious and sour, but a little astringent The range and dosage can be used as acidizing agent, pH value regulator, chelating agent, antioxidant synergist and compound bulking agent in various foods according to production needs Generally, 0.1% - 0.2% is added to cool drinks, which is mostly used with citric acid, malic acid and other organic acids 4、 Acetic acid exists naturally in animal and plant tissues and is a normal component of food It is involved in the metabolism of fatty acids and sugars and occurs in the form of acetyl coenzyme A It is reported that 1g acetic acid per person per day from vinegar or other sources has no bad effect, but long-term and large-scale consumption is considered to be the cause of Laennec type cirrhosis It should be noted that concentrated acetic acid is corrosive and irritant, which can irritate pain and burn the skin 5、 Lactic acid is a mixture of lactic acid and lactylic acid It is a colorless to light yellow solid or syrup like transparent liquid It has specific astringency, taste acid, threshold value of 40 ppm, hygroscopicity When boiling and concentrating, lactic acid condenses to lactylic acid, dilutes and hydrolyzes to lactic acid The pH value is 3.08 The concentration of lactate solution is about 80% Note: the normal use of lactate is L-lactate D DL lactic acid is harmful to infants, and it is forbidden in infant food under 3 months High concentration of lactic acid can be condensed into ester and in equilibrium state It should be diluted with water according to specifications 6、 Phosphoric acid is also called orthophosphate The concentration of food grade phosphoric acid is usually more than 85%, which belongs to colorless, odorless and transparent paste liquid Its dilute solution has pleasant sour taste, and its sour degree is 2.3-2.5 times of citric acid, with strong astringency and astringency Phosphoric acid can be used in compound seasoning, can, cola beverage, cheese and jelly according to the needs of production Due to its unique flavor and sour taste, it can be used as a pH regulator in the brewing industry, as an antioxidant in animal fat, as a clarifier of sucrose solution in the sugar production process and as a yeast nutrient in the yeast factory Phosphoric acid is the second largest acid used in the food industry in the United States after citric acid Attention should be paid to the addition sequence of ingredients, which should be added after the preservatives such as potassium sorbate, sodium benzoate, saccharin sodium and other solutions to prevent the formation of sorbic acid, benzoic acid and saccharin crystals that are difficult to dissolve in water The anhydrous substance of citric acid is mostly used in powder products, with strong acidity, and the dosage can be 10% less than that of single water substance The above is a small edition of Baibai safety net, which provides you with an answer about the use of commonly used Acidity Regulators If you want to know about the hazards of regulators and other small knowledge, please pay attention to the food safety knowledge of Baibai safety net, and hope the above content can help you Editor in charge: Wu Mengli