What are the uses of citric acid as a food additive

• Flavor correctors

Citric acid is widely used in beverages, fruit juice, canned fruit, jam, candy, etc. In these products, the ratio of sugar to acid can be adjusted by citric acid and sugar to make the sour taste fresh and delicious.

• Sucrose conversion agent

Adding a proper amount of citric acid to the sucrose solution can transform it into invert sugar, improve the saturation and brightness of sucrose, and increase the osmotic pressure. It can also increase the preservation of sugar products and improve the texture of sugar products.

• Color-protecting agent for fruits and vegetables

Soaking fruits and vegetables in a mixture of 1% – 2% salt and 0.1% citric acid can inhibit the discoloration caused by enzymatic browning of fruits and vegetables.

• PH regulator

Citric acid in canned, jam, jelly and other products can reduce the pH value and inhibit the propagation of spoilage microorganisms. When the pH value is less than 5.5, most spoilage bacteria can be inhibited.

• Improverof loosening agent

When baking soda loosening agent is used in pasta products, the alkalinity of the products tends to increase and the taste becomes worse. If citric acid and baking soda are used at the same time, the carbon dioxide produced by baking soda molecules in the reaction process can be absorbed, and sodium carbonate will not accumulate, thus reducing the alkalinity of the pasta products and improving the taste.