acidulated

Acidulated is an adjective describing a substance that has had an acid added to it, resulting in increased acidity or a lower pH. The term is used across chemistry, food science, and everyday cooking to indicate that a solution, mixture, or ingredient has been treated with acid rather than remaining neutral or basic.

In culinary contexts, acidulated water or solutions are used to prevent enzymatic browning of cut fruits and vegetables. Dipping or rinsing items such as apples, pears, avocados, or potatoes in a solution containing lemon juice or vinegar slows oxidation and helps preserve color. Acidulation is also employed in marinades, dressings, and other preparations to balance flavors and influence texture.

In sugar chemistry and baking, treating sugar with an acid can invert sucrose into glucose and fructose, a process associated with what is sometimes called acidulating sugar. Inverted sugars have different sweetness, moisture retention, and crystallization properties, and are used to influence texture and shelf life in various confections and baked goods.

In laboratory and industrial contexts, acidulated solutions are prepared by adding a measured amount of acid—such as citric, acetic, or hydrochloric acid—to water or other solvents to achieve a desired pH or chemical reactivity. The term emphasizes the intentional introduction of acid and the resulting acidity of the mixture.

See also: acidification, acidified water, acidic solution.