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FOOD & NUTRITION

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ACIDULANTS
Technical Bulletin

www.brenntag-food.eu
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Acidulants in food industry

– a practical guideline

INTRODUCTION

Acidulants are substances (organic or inorganic) which release hydrogen and

a salt part in water solution. When the concentration of hydrogen ions goes
up then the acidity of the whole system is increasing and the pH is decreasing.
Human saliva is slightly acid (pH approximately 6.8) and when we consume
sour food or drink, our taste receptors interact with the acids present in
the food or drink and this sensation is recognized by us as sourness.

Many foods, like most fruits, contain natural acids such as citric acid, malic acid
and tartaric acid and these are responsible for the authentic taste and flavor of
the specific fruit.

Many naturally preserved foods (fermented foods) also contain a composition

of various acids and the sour taste sensation is commonly a signal for good
quality food.

Acids are used by food producers in order to achieve the required pH, to
buffer, to influence taste and flavour, to keep colour and texture of foods.
Acids also play an important role in the natural preservation of foods.

There are several acids used by the food industry and this publication
describes their main characteristics and functionalities.
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DESCRIPTION OF MAIN ACIDULANTS IN FOOD

Acetic acid (E260) – the most commonly known Tartaric acid (E334) is a naturally occurring in
organic acid, naturally present in many fruits many fruits organic acid (first isolated from
and fermented foods, found in vinegar. Acetic cream of tartar “wine stone”), produced
acid is available in a liquid form and is in high commercially as a natural grade during wine
concentrations strongly corrosive. Presently can production. Tartaric acid is colourless and
be produced by fermentation (natural acetic acid) odourless crystal, it has strong and sharp acid
or by synthesis, in food mostly natural acetic taste. Tartaric acid is well soluble in water.
acid is used. Acetic acid has a very intensive
specific pungent smell and taste, commercially Succinic acid (E363) is a naturally-occurring
is used as 6-10% solution. Acetic acid is applied dicarboxylic acid found in most fruit and
in many food products as natural preservative. vegetables. Traditionally is produced by catalytic
hydrogenation of maleic acid & anhydride, can
Citric acid (E330) - is a naturally occurring in be also extracted from the fruits or recently
many fruits organic acid (first isolated from produced by bioconversion. Odourless, colourless,
lemon) , produced commercially by microbial white crystalline solid that has a slightly bitter
fermentation of carbohydrate substrates. Citric acid and acid taste, and is soluble in water.
is colourless and odourless and exist in crystal or
crystalline powder form, it has a sharp and well Phosphoric acid (E338) is an inorganic
pronounced acid taste. Citric acid is well soluble acidulant obtained by chemical reaction from
in water and alcohol and it is hygroscopic. phosphorus rock. It gives very strong acid
taste in low concentrations. Commercially is
Malic acid (E296) – is a naturally occurring in many available in liquid form and most commonly
fruits organic acid (first isolated from apples) 70-80% concentrations. Food grade
and present in human metabolism (Krebs cycle), phosphoric acid is a colourless clear liquid.
produced commercially by a synthesis. DL malic
acid is colourless and odourless and can exist in
crystal or granulated form, it has strong acid taste
very well boosting fruit flavours, specially citrus
taste. Malic acid is well soluble in water. Limited
volumes of L malic acid are commercially produced.

Fumaric acid (E297) – is a naturally present in

live cells chemical compound (various fungi),
produced also in human skin when exposed
to sunlight and also present in some fruits
and vegetables. Commercially produced by
chemical synthesis from malic acid. It is a
crystalline, odourless substance non hydroscopic
and with limited solubility in water.

Lactic acid (E270) is a naturally occurring in

many fermented foods and human body organic
acid (first isolated from sour milk), produced
commercially by microbial fermentation of
carbohydrate substrates. Lactic acid is commonly
available in liquid form (50-80% concentration),
clear colourless to pale yellow solution. It has
specific sour taste and no strong smell, giving well
balanced, less sharp and nice acidity in the final
product. Lactic acid is very well soluble in water.
Lactic acid is also available in a powder form.
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FUNCTIONALITY OF ACIDULANTS IN VARIOUS FOOD PRODUCTS

AVERAGE
TASTE AND pH OF 1%
PRODUCT E NUMBER FORM FLAVOUR SOLUTION SOLUBILITY NATURAL FUNCTIONALITY
Flavour enhancer, pH
Acetic acid E260 liquid Vinegar 2.7 High Yes
control, microbial control
Mild taste Flavour enhancer, pH
Lactic acid E270 liquid 2.4 High Yes
sour control, microbial control
Sour slightly Flavour enhancer, pH
Malic acid E296 solid 2.3 High No
sharp control, microbial control
Leavening agent, Flavour
Fumaric acid E297 solid Bitter to sour 2.1 Low No
enhancer, pH control,
Flavour enhancer, pH control,
Citric acid E330 solid Citrus strong 2.3 High Yes
microbial control, chelating agent
Leavening agent, dough
Sour with
Tartaric acid E334 solid 2.1 Low Yes conditioner, flavour
tartaric notes
enhancer, pH control
Flavour enhancer, pH
Phosphoric acid E338 liquid Sour 1.6 High No
control, microbial control
Flavour enhancer, pH
Succinic acid E363 solid Bitter to sour 2.6 Low Yes*
control, microbial control

Note: * bioconversion grade

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FORMULATING WITH ACIDULANTS

Generally majority of acidulants, with exception of fumaric, phosphoric and

succinic acids have no legal limitations towards applications in food and
beverage products. The dosage is adjusted to individual needs of the formula
and required pH value as well as taste profile (required sourness).

PRODUCT E NUMBER POPULAR APPLICATIONS TYPICAL DOSSAGE

Pickled vegetables, fish salads,
Acetic acid E260 sauces and salad dressings, quantum satis
processed meats
Processed meats, snacks, confectionery, soups
Lactic acid E270 quantum satis
and sauces, dairy, bakery, salad dressings
Beverages, low alcoholic coolers and
Malic acid E296 quantum satis
flavoured beers, confectionery

Fumaric acid E297 Tortillas, bakery, confectionery, desserts limited

Citric acid E330 All type of foods and beverages quantum satis

Tartaric acid E334 Bakery, confectionery, beverages quantum satis

”Cola“ type beverages, sauces and

Phosphoric acid E338 limited
salad dressings, food processing
Instant beverages, dairy and desserts, bouillons
Succinic acid E363 limited
and stocks, flavours and flavourings
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HOW TO CHOOSE THE RIGHT ACIDULANT APPLICATIONS

In general acidulants play a very similar role in Beverages

food formulations and choosing the right acid or In most of beverages, citric acid is the first choice to be used
their combinations is subject to some important as acidulant. The main reason is the specific, relatively mild to
factors and differences between acidulants. slightly sharp sourness and refreshing effect on most of fruit
flavours. Malic acid is used when strong flavour enhancement
■■ Form of the acid: solid or liquid – does the is expected and mostly in combination with citric acid.
application limit the form of acidulant. For Phosphoric acid is commonly used in “cola” type beverages to
example for most of the food applications bring specific taste profile and strong effect on pH. In alcoholic
which are aqueous systems do not need to beverages, mostly in fruity coolers and low alcohol drinks
use solid form of acids but some of them like malic acid is commonly used. Succinic acid is used due to the
tablets, instant beverages, powder blends, legislation only in instant beverages for home preparation.
etc. strictly require solid form of acidulant.
Confectionery
■■ Solubility – it is important to understand Malic acid as well as fumaric acid provide more persistent
how much of acid is required to achieve sourness than other food acids at the same concentration.
expected pH level (acidity), when Malic acid enhances fruit flavours and boosts the impact of
playing with low soluble acids. high intense sweeteners. Buffered systems of various acids can
be used to control sugar inversion and crystallization as well
■■ Taste profile and interaction with flavours – as gel texture of hydrocolloids (special impact on pectin).
most of acidulants have a great role in creating
the overall taste profile and have synergies Savoury foods
with flavours and sweetening systems. Acidulants play mostly role as a shelf life regulators (pickled fish,
processed meat) and can improve processing efficiency as well as
help to stabilise quality of fermented meat and cheese product.
Acidulant combinations are widely used in spice blends that are
dusted on snack foods and used in variety of processed meat,
fish and seafood. Succinic acid is used as a typical umami taste
enhancer providing at low concentrations required taste impact.
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REGULATORY

Acidulants are food additives and their use is subject to several laws and regulations.
For the member states of the European Union, their use is inter alia subject to
Regulation (EC) No 1333/2008 on food additives published in December 2008.

Annex I of this Regulation describes the functional classes of food additives:

‘acids’ are substances which increase the acidity of a foodstuff and/or
impart a sour taste to it.

‘acidity regulators’ are substances which alter or control the acidity or

alkalinity of a foodstuff.

Annex II provides the community list of food additives approved for use in foods
The list is published in November 2011, in Commission Regulation (EU)
No 1129/2011 amending Annex II to Regulation (EC) No 1333/2008.

The list includes:

■■ The name of the food additives and the E numbers (part B)
■■ Definitions of groups of additives (part C)
■■ The foods to which the food additives may be added, food categories (part D)
■■ The conditions under which the food additives may be used (part E)

Specifications of food additives

Commission Regulation (EU) No 231/2012 published in March 2012, provides the
specifications, such as purity criteria, origin and other necessary information,
for food additives.

For a complete overview of approved acidulants and the exact approved

applications, dosage and conditions of use in the European Union, the most
current Regulations and directives as well as any other applicable national laws and
regulations must be checked. The complete texts as well as consolidated versions
of the European Regulations and directives with last updates can be viewed and
downloaded from the following website: http://eur-lex.europa.eu/en/index.htm

For any use outside the European Union, please check carefully the laws and
regulations applicable for you. Please keep in mind that you are responsible
for compliance with any applicable legal and regulatory requirements.
|8 FOOD & NUTRITION

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Information Sources:
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The data contained within this publication is intended for information Brenntag Holding GmbH
purposes only and is correct to the best of our knowledge. Any Messeallee 11
recommendations or suggestions are made without any warranty or 45131 Essen
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In addition, nothing contained within this publication should be
construed as a recommendation to use any product in conflict with
existing intellectual property rights.