Acidulants tartaric acid

Cda.rhona.tedBeverages. Tartaric acid has been used like citric acid as an acidulant in carbonated beverages (qv). However, it has almost been completely replaced in the marketplace by less expensive acidulants like phosphoric, citric, mafic, and fumaric acids. 

Tartaric acid Acidulant, antioxidant, sequestering agent Soluble in water, glycerin and ethanol. Tartaric acid has a very tart taste... 

According to the food laws and regulations of the Food and Drug Administration (FDA), organic acids can be used as acidulants (e.g., citric, fumaric, malic, and sorbic acid), antimicrobial additives (e.g., propionic acid), and sequestrants (e.g., tartaric acid) (14). Most fatty acids of... 

Acidulants. The preferred acidulant for dilutable (and other) soft drinks is citric acid, which is readily available both as a crystalline solid (citric acid anhydrous) and as a 50% w/w solution in bulk. Other acidulants that are used in specific products include malic acid, lactic acid and tartaric acid. Phosphoric acid, until recently permitted only in cola drinks, is now available for use in the United Kingdom but has so far found little, if any, use in dilutable products. Acids other than citric are usually employed only where a slightly different taste profile is needed. Ascorbic acid is usually employed as an antioxidant rather than as a direct acidulant. 

In warmer vintages in the North Coast, grapes, especially riper grapes at 23°-24° Brix, may be low in titratable acidity. Desirable levels of acidity in white juice prior to fermentation range from 0.7 to 1.0 g/100 mL, depending on final wine composition and wine style desired. Tartaric acid is used most commonly for acidulation and often is added to juice prior to fermentation. Malic acid and citric acid also are used for acidulation. 

Bewsey, J A, Synthetic tartaric acid and the economics of food acidulants, Chem. Ind., 119-120, 1977. 

Tartaric acid is used in beverages, confectionery, food products, and pbarmaceutical formulations as an acidulant. It may also be used as a sequestering agent and as an antioxidant synergist. In pbarmaceutical formulations, it is widely used in combination with bicarbonates, as tbe acid component of effervescent granules, powders, and tablets. 

The baobab fruit pulp is dry, acidulous and mealy, and rich in mucilage, pectins, tartarate and free tartaric acids. The presence of the tartarate gives rise to the name cream of tartar tree ((77), (5) cited in (25)). Pulp sweetness is provided by fmctose, saccharose and glucose contents. Fruit pulp is also acidic and this is due to the presence of organic acids including citric, tartaric, malic, sncciitic as well as ascorbic acid (Airan and Desai, 1954, cited in (77)). 

The ether solution contains the active principle (or principles) of the ergot, but also contains some of the contaminants that were present in the liquid-ammonia solution. For further purification, I extract the ether solution with weakly acidulated water, desirably several times. While other acids may be used for acidulating the water, I prefer tartaric acid, about 10 grams of it in a liter of water for the first extraction and usually only about one or two grams of it in 200 to 500 cc. of water for the second and third extractions. The acid neutralizes the alkaloidal bases present in the ether solution, to form salts which are soluble in water but insoluble in ether so that these salts are taken up by the water. These salts include the active principle. On standing, the water and the ether separate and the water may be drawn off through a separatory funnel. 

Acidulant use. Acetic, citric and phosphoric acids are the most commonly used acidulants, although lactic, fumaric, adipic, succinic, malic, benzoic, tartaric, ferulic and gluconic acids are sometimes used. Lemon juice, 5% citric acid, and vinegar, 5% acetic acid, are the most commonly used natural acidulants. The acidity of fermented vinegars is often questionable, and should be determined prior to use as an acidifying agent. The acidity of juice from fresh lemons may vary from 4.0 to 8.0% expressed as citric acid, and should also be used carefully. 

Heptafluorobutyric acid Lactic acid Levulinic acid Trideceth-7 carboxylic acid acidulant, baby food Gluconolactone acidulant, baked goods Gluconolactone acidulant, baking powder L-Tartaric acid acidulant, beverages Citric acid Citric acid monohydrate acidulant, candies Citric acid monohydrate acidulant, canned goods Gluconolactone acidulant, confectionery Citric acid... 

Citric acid monohydrate Gluconolactone acidulant, desserts Citric acid monohydrate acidulant, effervescent beverages L-Tartaric acid acidulant, fish/meat prods. 

To minimize the potential for secondary growth, winemakers should consider racking, SO2 addition, and acidulation (where the pH has increased above 3.5) as soon after completion as possible. In this case, tartaric acid should be utilized rather than malic or citric acids, which may provide a continuing source of carbon for LAB. Despite its relative low cost, citric acid should not be used for wines except immediately prior to sterile botding. Its use as an acidulant in wines destined for continuing cellar aging may result in the formation of excess diacetyl, (see Sec 1.4.5). 

Determining optimal pH and titratable acidity for harvest is imprecise and difficult. If acidulation of a must is required, tartaric acid is normally the acid of choice. The amount of acid needed to correct acidity depends... 

To detect hydrocyanie acid, as in cases of poisoiut the suspected matter is acidulated with tartaric acid, and the prussio acid distilled off by means of a water bath. The distillate is made alkaline with caustic soda, and a mixture of a ferrous and ferric salt (a solution of ferrous sulphate oxidized by exposure to the dr) is added, and then an excess of hydrochloric acid. Prussian blue remains undissolved if prussic acid is present If the quantity oontained be very sm the solatiou appems... 

Taste has generally been thought of as a relatively simple sense being composed of salt, sweet, sour, bitter, and umami sensations (Chapter 1). This simplification is not justified since it is clear that each basic taste sensation has many nuances. Furthermore, it is worthwhile to note that each taste sensation supports a different overall flavor perception. For example, if one uses citric acid in a food system, the citrus notes of the flavor will be enhanced. Phosphoric acid is intimately associated with certain cola flavors. Tartaric acid supports grape flavors. Thus, while each acidulant gives a unique sensory character (taste), it also influences our overall flavor perception (interaction to give an overall flavor perception). 

Tartaric (2,3-dihydroxysuccinic) acid is an important representative of dihydroxydicarboxylic (aldaric) acids and the most prominent acid in wine. In nature it occurs almost exclusively as (-l-)-L-tartaric acid (8-66), also known as dextrotartaric acid or L-threaric acid, which is (2J ,3J )-isomer. Occasionally tartaric acid occurs as (-)-tartaric, laevotartaric acid, which is the (2S,3S)-isomer, also known as D-threaric acid (8-66). An optically inactive racemic mixture of both isomers, called racemic (uvic) acid, has been demonstrated in grape juice, the optically active symmetric (2J ,3S)-tartaric acid (8-66) called meso-tartaric or erythraric acid does not occur in nature. Synthetic racemic and meso-tartaric acids are used as acidulants. 

Tartaric acid 93, which is the main product in most of the processes discussed, has found use as a food and beverage acidulant. Its complexing ability is used for metal cleaning and finishing. ... 

To impart a sour taste to foods such as soft drinks, fruit products, pickles, salad dressings, mayonnaise and some fish products, acidulants are added. Most common is vinegar and acetic acid. - Citric acid, - tartaric acid, - lactic acid, - malic acid and - ftimaric acid are also used, some of them contributing a taste of their own (citric acid). - Quinine creates a bitter taste (tonic water). Flavor enhancers (umami) are the salts of - glutamic acid and the more modem - inosine 5 monophosphate and disodium guanylate, which are effective in lower concentrations than sodium glutamate. 

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