Food Acids

Food acids are organic acids that are used in food production to give them a sour taste. These acids are widely used in the food industry to improve the taste and texture of foods and to maintain freshness and prevent spoilage.

One of the most common types of food acids is acetic acid. It is used in the preparation of sauces, marinades, salads, desserts, meat and fish dishes. Acetic acid is also used to produce vinegar, which is one of the most popular drinks in the world.

Another popular food acid is citric acid. It is added to drinks, desserts, sauces and other foods to give them a sour taste. Citric acid is also used in the production of confectionery products such as marmalade, jellies and candies.

Tartaric acid is another popular food acid that is used to make wine. It gives the wine a characteristic sour taste and helps maintain its freshness.

In addition, food acids are used to produce other food products. For example, lactic acid is used in the production of yoghurts, and malic acid is used in the production of juices and drinks.

In general, food acids play an important role in food production and are an integral part of many recipes. They help improve the taste and texture of foods, maintain their freshness and prevent spoilage.

**Acids in the food industry**

Food acids are essential components of products created using food acids. There are different types of these compounds. The main chemical properties that make acids important components of the food industry include: hydrophilic properties; solubility in water; dissociation under the influence of temperature and pH; acidic properties.

From the perspective of the human body, food acids can be divided into two main categories: inorganic (mineral) acids and organic acids. Mineral acids consist of hydrogen ions and acid-forming metal cations. Organic acids are mainly in molecular form. Although both groups of acids have strong acidic abilities, there are fundamental differences between them. In the food industry, the most important and widespread are organic acids. Examples of organic acids include citric acid, malic acid, lactic acid, and amine-containing amino acids such as lactic acid and lactic acid.

**Acetic Acid** Foods such as marinara sauces, citric acid, tomato soups, vinegar, juices and desserts use acetic acids. In many cases, they play the role of natural preservatives, adding flavor to the product and protecting food from spoilage. Natural vinegar