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An organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO 2 OH, are relatively stronger acids. Alcohols, with –OH, can act as acids but they are usually very weak.
Acetic acid / ə ˈ s iː t ɪ k /, systematically named ethanoic acid / ˌ ɛ θ ə ˈ n oʊ ɪ k /, is an acidic, colourless liquid and organic compound with the chemical formula CH 3 COOH (also written as CH 3 CO 2 H, C 2 H 4 O 2, or HC 2 H 3 O 2).
Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods. [1] Though acidulants can lower pH they differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid.
Acetic acid: an organic acid; is one of the simplest carboxylic acids: Acetone: an organic compound; simplest example of the ketones: Acetylene: a hydrocarbon and the simplest alkyne; widely used as a fuel and chemical building block Ammonia: inorganic; the precursor to most nitrogen-containing compounds; used to make fertilizer Ammonium hydroxide
Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid. [2] Acidity regulators are indicated by their E number, such as E260 (acetic acid), or simply listed as "food acid". Acidity regulators differ from acidulants, which are often acidic but are added to confer sour flavors ...
The study of the properties, reactions, and syntheses of organic compounds comprise the discipline known as organic chemistry. For historical reasons, a few classes of carbon-containing compounds (e.g., carbonate salts and cyanide salts), along with a few other exceptions (e.g., carbon dioxide , and even hydrogen cyanide despite the fact it ...
Acetic acid is equally a co-metabolite of the organic substrates fermentation (sugars, glycerol, lactic acid, etc.) by diverse groups of microorganisms which produce different acids: Propionic bacteria (propionate + acetate); Clostridium (butyrate + acetate); Enterobacteria (acetate + lactate); and
Acidulants confer sour or acid taste. Common acidulants include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid. Acidity regulators are used for controlling the pH of foods for stability or to affect activity of enzymes. Anticaking agents keep powders such as milk powder from caking or sticking.