citric acidby Morris L. Social Marketing Manager
Citric acid monohydrate occurs as colourless crystals or as white, crystalline powder with a strongly acidic taste. Recommended Features
- food additive
- an acid
Review on citric acidUses: Flavor Enhancer, Antioxidant, Preservative, Emulsifier
Found In: beverages, soda, ice cream, candy, fruit juice, wine, juice, jam, canned fruit and vegetables, frozen fruit, cheese spreads, dressings, preserves, cheese, mayonnaise
Citric acid, also known as E330, is one of the most widely used acids in the flavoring industry. It is an organic acid found in fruit, vegetables and household products. It is commercially as a preservative, used to add an acidic or sour taste to foods and drinks. Citric acid is a compound found in every living organism, as it is part of the key metabolic pathways in all body cells. Large concentrations are found in citrus fruits, kiwi, strawberries and many other fruits. It is commercially prepared by fermentation of molasses with the mould Aspergillus niger. First isolated in 1784 from lemon juice, by the Swedish chemist Carl Wilhelm Scheele, citric acid has been used as a food additive for over 100 years.
Applications in Food Industry
Citric acid has many functions it enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. It increases gel strength in marmalades and decreases enzymatic browning in fruits and fruit products. It has very wide applications as a food additive as a synergist to enhance the effectiveness of other antioxidants; as a sharp-tasting flavouring; as a sequestrant in foods it combines with the naturally occurring trace metals to prevent discolouration and in wine production it combines with free iron to prevent the formation of iron-tannin complexes which cause cloudiness; in brewing to reduce excess losses of sugars from the germinated barley; to create an acidic environment to discourage the growth of certain bacteria, yeasts and moulds and in cheese making it produces a faster and more consistent method of producing the necessary acidic environment for the enzyme activity than the traditional souring.
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Created on Feb 25th 2016 00:07. Viewed 666 times.
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