Importance and applications of food Acidulants

Acidulants is a type of food additives. Acidulants are chemical compounds that give a tart, sour, or acidic flavour to foods and it also enhances the perceived sweetness of foods. Acidulants plays important role as a leavening agents and emulsifiers in some kinds of processed foods (Berry, 2001). Though the acidulants, it can lower the pH value and they also differ from acidity regulators. The food additives specifically proposed to modify the food stability or enzymes within acidulants. The main purpose of food acidulants is to control the acidity or alkalinity of a food system. The important acidulants are acetic acid in pickles and citric acid. Many beverages such as colas, are also contain acidulants like phosphoric acid. Sour candies are formulated with some acidulants as a malic acid (Erich Lück et al., 2002). Other acidulants are also used in food production such as fumaric acid, tartaric acid, lactic acid and gluconic acid (Berry, 2001). The food constituents like fat, protein, carbohydrates, vitamins and minerals are strong interactions between food acidulants. The foods acidulants are used in the form of powder, granular and crystal. There are limitations for use of food acidulants as per food safety rules and also follows the good manufacturing practices. The classification, function and applications are discussed in this articl