Citric acid

Citric acid is one of the most employed additives by the food industry. It is obtained by the fermentation of different raw materials, especially sugar cane molasses.

Citric acid is the most used as a sequestering agent. In the beverage industry, it is employed as preservative, flavoring and pH regulator. It is also applied in the manufacture of instant beverages, candies, jams, marmalades, and jellies. In the dairy industry, it is used as preservative and emulsifier. In oils, in the degumming process for the removal of phospholipids and metal traces.

Due to its sequestering power, it is applied in the chemical cleaning of metals, as well as in the detergent industry, where we take advantage of the formation of hydrosoluble chelates. In the pharmaceutical industry, it is used as a regulating agent of the stomach pH, in effervescent products and in syrups, as flavoring and stabilizer.

Malic Acid

Malic Acid is the main acid present in apples and some fruits and vegetables. Malic acid has the property to mask residual flavors after tasting, fixative properties of essential essences flavors and aromas, high solubility, low melting point for easier incorporation into the formula, and good coagulating properties with heavy materials.

Benefits

• Intensifies the impact of many flavors in foods or beverages, often reducing the required amount of flavor.
• Blends distinct flavors, resulting in a well-rounded flavor experience.
• Extends the impact of some flavors.
• Increases the flavor notes in certain beverage uses.
• Deepens and broadens the flavor profile of many products, resulting in a tastier, more natural flavor experience.

The applications given to this acidifier are several, among them:

Carbonated beverages, non-carbonated beverages, powder mixtures, low-calorie beverages, ciders and wines, calcium supplements and calcium-fortified beverages, confectionery, gums, desserts, baking products, medical and personal care products, acid-based facial products, among others.

Sodium citrate

It is the trisodium salt of citric acid and contains two molecules of water of crystallization. It is found in colorless crystal forms of different sizes (crystals, granular, fine and extra fine). Sodium citrate has a fresh, saline flavor and is odorless. It is also insoluble in alcohol and its aqueous solution is slightly alkaline with a pH around 8.2.

Sodium benzoate

Sodium benzoate is a salt obtained from benzoic acid. Due to its antiseptic properties, it is employed for preserving food, effectively killing most yeasts, bacteria and fungi.

It is effective in acidic media, therefore, it is used in the following products: canned products or preserves, soy sauces, mustard, beverages, marmalades.

Potassium sorbate

Potassium sorbate is a highly- effective and safe preservative and antiseptic, effectively inhibiting mold and bacteria activity; it can also prevent the growth and reproduction of harmful microbes such as clostridium botulinum, staphylococcus and salmonella, among others. It can prolong the preservation time and maintain the original food flavor. It is used in sausages, sauces and mayonnaises, beverages, juices, dressings and marmalades.

Fumaric acid

Because of its powerful antimicrobacterial action, fumaric acid is used for the preservation of food, as well as a pH regulator. It is an odorless product and is not hygroscopic; therefore, it is used for powder products such as beverages, jellies and baking powders.

Ascorbic acid (vitamin C)

It is used in many products as food supplement and antioxidant. It is widely used in beverages, jellies, marmalades, etc.

Sodium erythorbate

It is a sodium salt of the erythorbic acid that is used as antioxidant for sausages and other meat products.