The acids used in feeding have two main functions:

· Microbiologic preservation.
· Flavour featuring.

Subsequently the most important acids used in the elaboration of foods are mentioned.


ACETIC ACID

It is a natural acid that is formed by means of the action of the Acetobacteria in the vinegar.

Function
Antibacterial. It can be germicide to 5%. It is also used to stabilise the foods acidity and as diluter for certain colouring substances.

Uses and Dosage
Pickles, sauces or condiments, cheeses, sauce for salads, preserves etc.
Dose: 0.1 - 5%


CITRIC ACID

It is in natural state in lemons and other citric juices.

Function
It acts as suppressive of the brownish of fruits and vegetables and as sinergic agent for the antioxidants. It can be also used as acidity stabiliser for nutritious substances, abductor and flavoring.

Uses and Dosage
Candies, fruit juices, ice creams, marmalades, jellies, preserves of vegetables, sauces in can, cookies, bakery products and sweet shop, products milky etc.
Dose: 0.3 - 4%


LACTIC ACID

Natural substance produced by the organisms that make the milk cut.

Function
Foods preserver, acts as sinergic agent of the antioxidants, acidulating and flavoring.

Uses and Dosage
Margarine, carbonic drinks, sweet shop products, salads, seasonings for salads, sauce Tartar etc. Dose: 0.05 - 2%


SORBIC ACID

The sorbic sour is in natural form in some fruits. Commonly the potassium sorbate is used (potassium salt of sorbic acid), which is more soluble than the acid.

Function
It is a preserver (fungicide and germicide).

Uses and Dosage
Frozen Pre-pizzas, pizzas, tomato sauce, margarine, cheeses to anoint, fillers, yoghurt etc. This compound should not be used in products in whose elaboration the fermentation occurs, since it inhibits the action of the yeast. It is generally used 1 gr. of Potassium sorbate for kg of product. In case of using a 50% Potassium sorbate solution, it has to be added for example, 2 cm3 for litre of tomato sauce.
Dose: 0.05 - 0.2% The Potassium sorbate is used directly incorporated to the products or for treatment of surfaces (pulverisation or submerged).


TARTARIC ACID

It is present in the grapes. Formerly it was obtained like crystalline silt in the wine.

Function
Foods preserver, fungicidal agent.
It acts as sinergic agent of the antioxidants, acidulating - flavoring (indispensable for the aromaticity of sweet shop products - fruit-bearing notice) and colouring diluter in foods.

Uses and Dosage
Products of Sweet shop, Marmalades, Jellies, gassy Drinks. Dose: 0.05 - 2%.


PROPIONIC ACID

Fatty acid presented in natural state, one of the products of bacteria's cellulose digestion that inhabit the bowels of the herbivorous animals.

Function
Foods preserver, fungicidal agent.

Uses and Dosage
Milky products, products of Bakery and Pastry, Pizzas, Sweet Bread. Dose: according to GMP


BENZOIC ACID

It is in natural state in many eatable berries. Commonly their alkaline salts (e.g. Sodium Benzoate) are used since the benzoic acid is not very soluble.

Function
Preserver - germicide and fungicide - Effective only in lightly acid set. It is used in many cases in combination with other preserver.

Uses and Dosage
Carbonic drinks, fruit salads, marmalades, jellies, caviar, margarine, candies, fruit pastries, sauces etc.
Dose: 0.05 - 0.1%