acidulantes

Acidulantes are additives used in foods and beverages to impart acidity, lower pH, and provide a tart or sour flavor. They include organic acids such as citric, malic, lactic, tartaric, and ascorbic acids, as well as inorganic acids such as phosphoric; they can also be used in salt forms, like sodium citrate, to act as buffering agents.

Their main functions are to adjust taste and texture, stabilize color, prevent undesirable enzymatic reactions, and extend shelf life by inhibiting certain microorganisms. Ascorbic acid also offers antioxidant benefits.

Common uses and examples include citric acid in beverages and candies; phosphoric acid in soft drinks; acetic acid in vinegar; lactic acid in dairy and fermented products; malic and tartaric acids in fruit-flavored products and wines; and ascorbic acid as an antioxidant and nutrient supplement. Acidulants are frequently blended to achieve specific acidity profiles and flavor balance.

Regulatory and safety aspects: Acidulants are regulated food additives with defined limits on usage in many jurisdictions. When consumed in excess, highly acidic products can contribute to dental erosion or gastrointestinal discomfort, and some individuals may have sensitivities to certain acids. Proper labeling and adherence to permitted levels are standard industry practices.