Acidulants and acidity regulators

Acidulants give tartness to beverages and confectionery, help preserve food by lowering pH, act as leavening acids, chelate metals that would otherwise speed oxidation, and work as buffers in dairy and meat products. Citric acid is the most widely used and is produced by fermentation in large volumes. Malic acid gives a longer lasting sourness, and phosphoric acid is typical of cola drinks.

Ask for the food grade specification, assay, anhydrous or monohydrate form, particle size or mesh, heavy metals, oxalate limits for citric acid and caking behaviour. Encapsulated acids are available for confectionery and meat products to control release. Many acidulants are also used in pharmaceuticals, cleaning products and water treatment in other grades.