acidulant


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acidulant

A food additive used to impart a sharp flavour. The most common acidulant is citric acid, which is produced from fermentation of molasses or other sugars by Aspergillus niger; others include malic acid and fumaric acid.
References in periodicals archive ?
The company admitted to have used fruit pulp reconstituted with water sucrose, acidulants and vitamin C and it was held that the claim of "100 % pure juice" cannot be justified as it lacks reasonable basis and misleads consumers into thinking that Fresher Juice is "100% pure" when it is like any other packaged juice or nectar with additives.
monocytogenes is more acid tolerant than most food-borne pathogens, although the sensitivity of the organism to organic acids varies with the nature of the acidulant used [29] Listeria spp.
There was restricted growth of Bacillus strains associated with using either citric or hydrochloric acids as an acidulant.
Feedstuff SC-1, in accordance with STB 2111-2010 obligatory inclusion of adsorbent acidulant enzymes.
In this segment, lactic acid is mainly used as an acidulant, pH adjuster, and a preservative.
In the GCB sample, we added 10 g of Siber[R] (white chocolate), a mixture that includes dyes, starch, acidulant, acidity regulator and anti-wetting agent.
It also enjoyed popularity as an ingredient in the 19th century when it became, and still is, the acidulant of choice in traditional Dijon mustard.
So, USDA-ARS scientists attempted to define the conditions that would be required to microbiologically stabilize fresh cucumbers with either sodium benzoate or potassium sorbate as preservatives in combination with acetic acid as the primary acidulant.
However, in the latter five cases, the acidulant of the foods was different from the acidulant used when developing the model.
Sodium benzoate and potassium sorbate were present as preservatives and phosphoric acid as an acidulant.
I remember in my own product development days being amazed at how the buffering capacity of an acidulant system, more than the pH, would modulate the citrus flavor profile of a fruit dessert that I developed.
Acidulant, buffer, chelating agent, discoloration inhibitor, emulsifier, nutrient.