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Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
The Food Protection Committee started in 1961 to provide objective quality standards for food-grade chemicals. Parts of the first edition were published in loose-leaf form between 1963 and 1966. The scope of the first edition is limited to substances amenable to chemical characterization or biological standardization which are added directly to ...
The International Numbering System for Food Additives (INS) is an international naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name. [1] It is defined by Codex Alimentarius , the international food standards organisation of the World Health Organization (WHO) and Food and Agriculture ...
The acid itself is added to foods as an antioxidant E334 and to impart its distinctive sour taste. Naturally occurring tartaric acid is a useful raw material in organic synthesis. Tartaric acid, an alpha-hydroxy-carboxylic acid, is diprotic and aldaric in acid characteristics and is a dihydroxyl derivative of succinic acid.
Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH C4:0 Valeric acid: Pentanoic acid CH 3 (CH 2) 3 COOH C5:0 Caproic acid: Hexanoic acid CH 3 (CH 2) 4 COOH C6:0 Enanthic acid: Heptanoic acid CH 3 (CH 2) 5 COOH C7:0 Caprylic acid: Octanoic acid CH 3 (CH 2) 6 COOH C8 ...
Malic acid is added to some confectionaries to confer sour flavor. Acidulants are chemical compounds that give a tart, sour, or acidic flavor to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods. [ 1 ]
It can be prepared by treating a potassium-containing base such as potassium hydroxide or potassium carbonate with acetic acid: CH 3 COOH + KOH → CH 3 COOK + H 2 O. This sort of reaction is known as an acid-base neutralization reaction. At saturation, the sesquihydrate in water solution (CH 3 COOK·1½H 2 O) begins to form semihydrate at 41.3 ...
Anhydrous citric acid. Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). [1] They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and ...