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Food acidulants are substances added to food and drinks to enhance sour taste, assist in gel formation, and act as preservatives by altering pH levels. Common acidulants include citric acid, phosphoric acid, and lactic acid, which serve various functions such as flavor enhancement, pH control, and antimicrobial activity. The choice of acidulants is influenced by factors like acidity, solubility, flavor, and chelating activity.

Author

belindaayunurrohmah

Language

EN