Acidulants arechemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods.[1] Though acidulants can lowerpH they differ fromacidity regulators, which arefood additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants areacetic acid (e.g. inpickles) andcitric acid. Many beverages, such as colas, containphosphoric acid. Sour candies often are formulated withmalic acid.[2] Other acidulants used in food production include:fumaric acid,tartaric acid,lactic acid andgluconic acid.[1]
| Acid | Description | Formulation | pKa (when applicable, pKa1) |
|---|---|---|---|
| Acetic acid | Givesvinegar its sour taste and distinctive smell. | C 2H 4O 2 | 4.756 |
| Ascorbic acid | Found in various fruits, such asoranges andbell peppers, and gives a crisp, slightly sour taste; it is better known asvitamin C. | C 6H 8O 6 | 4.10 |
| Citric acid | Found incitrus fruits and gives them their sour taste. | C 6H 8O 7 | 3.13 |
| Fumaric acid | Found inboletemushrooms,Iceland moss andlichens. Not found in fruits, used as a substitute for citric and tartaric acid. Enhances flavor and sourness.[3] | C 4H 4O 4 | 3.03 |
| Lactic acid | Found in variousdairy and/orfermented products and gives them a rich tartness. | C 3H 6O 3 | 3.86 |
| Malic acid | Found inapples andrhubarb and gives them their sour/tart taste. | C 4H 6O 5 | 3.03 |
| Phosphoric acid | Used in somesoft drinks for a sour and tangy flavour, as well as to act as apreservative. | H 3PO 4 | 2.14 |
| Tartaric acid | Found ingrapes andwines and gives them a tart taste. Also calledracemic acid. | C 4H 6O 6 | 2.89 |