![]() ![]() The preserving power of vinegar is due to its high content of ethanoic acid. Lemon and lime juice, which contain citric acid, are used in products such as ceviche, some salad dressings and pickles, but traditional procedures to acidify foods and confer keeping quality and safety usually employ acids of microbial origin. Phosphoric acid, a relatively strong acid, is an important ingredient in soft drinks such as colas. Adipic, citric, ethanoic, fumaric, gluconic, lactic, malic, succinic and tartaric acids are available commercially and are permitted for use as food acidulants, and acid preservatives such as benzoic acid and sorbic acid can be added to a range of food products such as jams, bread and cakes. Lactic acid produced by endogenous enzymatic activity is responsible for the postmortem acidification of meat. Citric, malic and tartaric acid, among others, occur naturally in fruits and vegetables. Adams, in Food Safety Management, 2014 Acidity and FoodsĪcids are common components of food systems. ![]()
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