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- L-Malic Acid (Fermentation):L-Malic Acid is a naturally occurring organic acid derived through fermentation processes. This versatile food ingredient brings a delightful tartness and enhances flavor in a wide range of products, including beverages, candies, and gummies. Its mild and refreshing acidity makes it an ideal choice for creating a tangy twist in your formulations.
- Citric Acid: Citric Acid is a widely used food ingredient known for its sharp, tangy taste. From providing acidity and acting as a preservative to enhancing the sourness of your favorite sour candies. Used for pH adjustment, antioxidant preservative, flavor adjustment, flavor enhancement and mineral absorption.
- Tartaric Acid: Tartaric Acid is a natural acid found in grapes and other fruits. It’s a key ingredient in baking powder and cream of tartar, and it plays a crucial role in stabilizing egg whites and preventing sugar crystallization in desserts. This food-grade acid also lends a slightly tart flavor, making it a valuable choice for improving the texture and taste of baked goods.
- Fumaric Acid: Fumaric Acid is offers a unique combination of sourness and a fruity undertone. Its tartness enhances the taste of a variety of products, from beverages and fruit-flavored snacks to baked goods. Fumaric Acid is a versatile choice for achieving a well-balanced and refreshing acidity in your culinary endeavors.
- Lactic Acid: Lactic Acid is a natural acid produced during fermentation processes. It is known for its mild, slightly tangy flavor and is widely used as a pH regulator and preservative in various food and beverage items. Lactic Acid is also used in dairy products like yogurt to give them their characteristic tangy taste. It’s a valuable ingredient for enhancing food safety and flavor profiles.
- Trisodium Citrate: Trisodium Citrate is a versatile food ingredient with a range of applications. It has many uses, but is mainly applied in the food industry. It has similar applications as Citric Acid, so it is usually used as a flavor enhancer, acidity regulator in food and beverages. With its ability to control the acidity and prevent coagulation, Trisodium Citrate is a vital component in the production of processed cheeses used as “emulsifying salt”, and buffering agent with citric acid for precise pH control and as a curing accelerator in meat products. Odorless and soluble in water, insoluble in alcohol.