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    Materi 4 ACIDULANT 2

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    Siti Azizah Munara
    Acidulants provide several key functions in beverages and foods. In beverages, they provide flavor balance and tartness, extend shelf life through microbiological inhibition, and chelate metals that are harmful to color and flavor. In candy making, citric acid prevents sugar crystallization by converting sucrose to invert sugar, decreasing available moisture. In dairy products, phosphates and citrates are commonly used acidulants that control viscosity, stabilize flavor, and improve properties. Acidulants also increase tenderness of meats, improve color and flavor, and prevent spoilage of fruits and vegetables.

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    Materi 4 ACIDULANT 2

    Uploaded by

    Siti Azizah Munara
    54 views13 pages
    Acidulants provide several key functions in beverages and foods. In beverages, they provide flavor balance and tartness, extend shelf life through microbiological inhibition, and chelate metals that are harmful to color and flavor. In candy making, citric acid prevents sugar crystallization by converting sucrose to invert sugar, decreasing available moisture. In dairy products, phosphates and citrates are commonly used acidulants that control viscosity, stabilize flavor, and improve properties. Acidulants also increase tenderness of meats, improve color and flavor, and prevent spoilage of fruits and vegetables.

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    Acidulants provide several key functions in beverages and foods. In beverages, they provide flavor balance and tartness, extend shelf life through microbiological inhibition, and chelate metals that are harmful to color and flavor. In candy making, citric acid prevents sugar crystallization by converting sucrose to invert sugar, decreasing available moisture. In dairy products, phosphates and citrates are commonly used acidulants that control viscosity, stabilize flavor, and improve properties. Acidulants also increase tenderness of meats, improve color and flavor, and prevent spoilage of fruits and vegetables.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    54 views13 pages

    Materi 4 ACIDULANT 2

    Uploaded by

    Siti Azizah Munara
    Acidulants provide several key functions in beverages and foods. In beverages, they provide flavor balance and tartness, extend shelf life through microbiological inhibition, and chelate metals that are harmful to color and flavor. In candy making, citric acid prevents sugar crystallization by converting sucrose to invert sugar, decreasing available moisture. In dairy products, phosphates and citrates are commonly used acidulants that control viscosity, stabilize flavor, and improve properties. Acidulants also increase tenderness of meats, improve color and flavor, and prevent spoilage of fruits and vegetables.

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    of 13

    Acidulants

    KULIAH KE 4
    A Beverages

     Flavor balance and tartness


     Extend shelf life through microbiological inhibition
     Chelate metal harmful to color and flavor
     Powder beverages: used crystalline phosphate salts for
    flowing properties (anticaking)
    Acid Naturally Present in Fruits

    3
    Intensity Food Acids Flavor Profile

    Lasting Time

    4
    Organoleptic Sensory Taste Profiles

    4,50
    CITRIC ACID
    4,0
    3,50
    3,0 MALIC ACID
    Tartness

    2,50
    2,0
    1,50
    1,0
    ,50
    ,0
    1 2 3 4 5 6 7 8 9 10 11 12 13
    Taste Retention
    Masking Effect Of Malic vs Citric when Used with
    High Intensity Sweeteners

    Saccharin

    Malic Acid
    Citric Acid
    Taste Strength

    Time
    Bitter After Taste

    Reference: Riken Kagaku Co. Ltd, Japan

    The lingering tartness of malic acid outlasts and masks the bitter after taste
    (or intense sweetness) of many high intensity sweeteners.
    B Candy Making
    Selection of Acidulant in Hard Candies

    Primary
    Functions

    Flavoring Specific

    Citric Acid
    Agent Function

    Impart Fruity Prevent Sugar


    Flavours Crystallization

    Citrus and
    Berries
    B Candy Making
    How does citric acid prevent sugar crystallization?

     Convert sucrose to invert sugar (glucose +fructose)


     Decreases available moisture by 5%
     Additional advantage: Invert sugar 1.3 times sweeter than
    sucrose
    C Dairy Products

     Phosphates and citrates are the most major food acidulants


    used in dairy processing
     Phosphates are added to milk liquid to control viscosity, and
    stabilize flavor
     Phosphates improve the properties of dried and liquid milk
    through their interaction with milk protein
     Citric acid : precursor of diacetyl (flavor & aroma dairy
    products)
    D Meats And Seafood Products
     Increase tenderness of meat through interaction with water
    and salt soluble meat proteins
     Improve color and flavor
     Prevent off flavor and microbiological spoilage

    E Fruits And Vegetables


     Inhibitors of microbiological spoilage
     Stabilizer against oxidative rancidity
     Stabilization of vitamin and color
     Firming of tissue
     Tenderization
    F Fruits And Vegetables
    Primary Functions

    Canned Pickled Foods


    Flavoring Agent pH Control Agent
    Acetic Acid
    Buffer (in sodium
    Impart sourness
    acetate form)

    Vinegar

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