pH control agents

  • P. de la Teja

Abstract

This chapter gives an overview of the most frequently used acidulants in the food industry. Tables describing the use of a typical acidulant (ascorbic acid) as a food-processing agent are included. The emphasis of the chapter has been given to processing and formulation with these pH-adjusting agents.

Keywords

Oxalic Acid Succinic Acid Malic Acid Fumaric Acid Quinic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Further reading

  1. Confidine, D. M. and Confidence, G. D. (1982) Food and Food Production Encyclopedia. Van Nostrand Reinhold, New York.Google Scholar
  2. Dziezak, Judie D. (1990) Ingredients that do more than meet the acid test. Food Technology 44 (1), 76–83.Google Scholar
  3. Food Acidulants: Allied-Signal, Inc.Google Scholar
  4. Food Chemical Codex. Google Scholar
  5. Merck Index (1983) 10th edition. Merck and Co. Inc., Rahway, NJ, USA. Takeda Technical Literature, Takeda, Osaka, Tokyo, Japan:Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • P. de la Teja

There are no affiliations available

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