What are the uses of citric acid as a food additive
Citric acid is an important food additive widely used in the food and beverage industry. So, what specific roles does citric acid play in these industries?
Flavor correctors
Citric acid is widely used as an acidity agent in beverages, fruit juices, canned fruits, jams, candies, and more. In these products, citric acid and sugar can be used to adjust the sugar to acid ratio, making the sour taste of the products refreshing and delicious.
Sucrose conversion agent
Adding an appropriate amount of citric acid to sucrose solution can convert it into inverting sugar, increase the saturation and viscosity of sucrose, and increase osmotic pressure. Preventing sugar from returning to the sand can also increase the shelf life of sugar products and improve their texture.
Color protectants for fruits and vegetables
Soaking fruits and vegetables in a mixture of 1% -2% salt and 0.1% citric acid can inhibit the discoloration caused by fruit and vegetable enzyme browning.
PH regulator
Citric acid in canned, jam, jelly and other products can reduce the pH value and inhibit the propagation of spoilage microorganisms. When the pH value is less than 5.5, most spoilage bacteria can be inhibited.
Antioxidant synergists
Soaking peeled fruits and vegetables in a 0.1% ascorbic acid solution can prevent oxidation and browning. Citric acid is generally used as an enhancer to control the activity of phenolic enzymes and prevent enzyme browning.
Improvers for loosening agents
When baking soda loosening agent is used in pasta products, the alkalinity of the products tends to increase and the taste becomes worse. If citric acid and baking soda are used at the same time, the carbon dioxide produced by baking soda molecules in the reaction process can be absorbed, and sodium carbonate will not accumulate, thus reducing the alkalinity of the pasta products and improving the taste.