What are the Acidity Regulators

Introduction: we know that there are many kinds of Acidity Regulators in our life Our country also allows some Acidity Regulators to be used in food So, what are the Acidity Regulators? What are the functions of Acidity Regulators? Let's learn more about them together with the small edition of Baibai safety net There are many kinds of Acidity Regulators besides the ones that can be used However, there is still a certain gap compared with the same kind of foreign licensed varieties, mainly the lack of salts of various organic acids However, at present, it is important to strengthen the application and development We should try our best to make use of the existing varieties and develop the popular processed food with different flavor characteristics according to different food raw materials What are the Acidity Regulators? China has approved the use of Acidity Regulators: citric acid, lactic acid, tartaric acid, malic acid, metatartaric acid, phosphoric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium citrate, potassium citrate, sodium bicarbonate, sodium citrate and other 17 kinds There are many kinds of Acidity Regulators besides the ones that can be used However, there is still a certain gap compared with the same kind of foreign licensed varieties, mainly the lack of salts of various organic acids However, at present, it is important to strengthen the application and development We should try our best to make use of the existing varieties and develop the popular processed food with different flavor characteristics according to different food raw materials What's the function of acidity regulator? Let's summarize the function of acidity regulator Citric acid has the function of acidant, acidity agent, chelating agent, antioxidant and flavor enhancer Lactic acid exists in pickles, fruit wine, soy sauce and lactobacillus beverage, which has a special astringent sour taste, so its use range is limited Lactic acid also has a strong bactericidal effect, which can prevent the growth of miscellaneous bacteria and inhibit abnormal fermentation Tartaric acid has a strong acid taste, which is 1.2 - 1.3 times of citric acid The acidity of malic acid is about 20% stronger than that of citric acid The taste is slow in the mouth, and the time to maintain the sour taste is significantly longer than that of citric acid It has a stable effect on water in oil emulsifier There are also many Acidity Regulators with their own unique functions, which will not be listed in this article If you are interested in this, you can learn more about food additives through Baibai safety net, and know more about the functions of Acidity Regulators We should learn to use food safety detector to detect food safety problems Editor in charge: he xianrob