Flavor enhancers tartaric acid

Effervescents comprise a soluble organic acid and an alkali metal carbonate salt. Citric acid is most commonly used for its flavor-enhancing properties. Malic acid imparts a smoother after taste and fumaric, ascorbic, adipic, and tartaric acids are less commonly used [14], Sodium bicarbonate is the most common alkali, but potassium bicarbonate can be used if sodium levels are a potential issue with the formulation. Both sodium and potassium carbonate can also be employed. Other excipients include water-soluble binders such as dextrose or lactose, and binder levels are kept to a minimum to avoid retardation of disintegration. All ingredients must be anhydrous to prevent the components within the formulation reacting with each other during storage. 

Flavor enhancers are used imiversally in the food and pharmaceutical industries. Sugar, carboxylic acids (e.g., citric, malic, and tartaric), common salt (NaCl), amino acids, some amino acid derivatives (e.g., monosodium glutamate—MSG), and spices (e.g., peppers) are most often employed. Although extremely effective with proteins and vegetables, MSG has limited use in pharmaceuticals because it is not a sweetener. Citric acid is most frequently used to enhance taste performance of both liquid and solid pharmaceutical products, as well as a variety of foods. Other acidic agents, such as malic and tartaric acids, are also used for flavor enhancement. In oral liquids, these acids contribute unique and complex organoleptic effects, increasing overall flavor quality. Common salt provides similar effects at its taste threshold level in liquid pharmaceuticals. Vanilla, for example, has a delicate bland flavor, which is effectively enhanced by salt. 

Potassium citrate Sucralose flavor enhancer, cheeses Ammonium citrate dibasic Esterase-lipase flavor enhancer, chewing gum Aspartame Licorice (Glycyrrhiza glabra) root extract Thaumatin Zinc acetate flavor enhancer, confectionery Glycyrrhizic acid flavor enhancer, cream of tartar L-Tartaric acid... 

Potassium inosinate Potassium lactate Propenylguaethol Protease Sodium chloride Sodium fumarate Sodium lactate Succinic acid L-Tartaric acid Thaumatin Trisodium citrate flavor enhancer, herbs Licorice (Glycyrrhiza glabra) root extract flavor enhancer, mouth care prods. 

The citrus flavor in wine is due to citric acid, the same acid found in lemons, limes, and oranges. An apple flavor is found in wines that contain malic acid. The buttery flavor, often desired in chardonnays, is due to lactic acid. The buttery flavor is often enhanced by using a strain of bacteria that converts the grape s malic acid into lactic acid, a process called malolactic fermentation. Wines also contain tartaric acid, a particularly sour acid, and acetic acid, the acid in vinegar. Too much acetic acid is considered a serious fardt in most wines. 

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). 

As a group, the organic acids impart a sharp, sour taste to a product. The di-and tri-carboxyhc acids are of particular value in this respect as they occur naturally in many fruits. These compounds are odorless and are not used directly in flavoring formulations, but citric, malic, and tartaric acids are often used in end products to improve and even enhance added fruit flavorings which would otherwise be atypical of the natural finit... 

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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