Acidulants are substances (organic or inorganic) which release hydrogen and a salt part in water solution. When the concentration of hydrogen ions goes up then the acidity of the whole system is increasing and the pH is decreasing. Human saliva is slightly acid (pH approximately 6.8) and when we consume sour food or drinks, our taste receptors interact with the acids present in the food or drink and this sensation is recognized by us as sourness.
Many foods, like most fruits, contain natural acids such as citric acid, malic acid and tartaric acid and these are responsible for the authentic taste and flavor of the specific fruit. Many naturally preserved foods (fermented foods) also contain a composition of various acids and the sour taste sensation is commonly a signal for good quality food. Acids are used by food producers in order to achieve the required pH, to buffer, to influence taste and flavor, to keep color and texture of foods. Acids also play an important role in the natural preservation of foods.
Please check carefully the laws and regulations applicable for you. Please keep in mind that you are responsible for compliance with any applicable legal and regulatory requirements.
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