Products / Nutrition / Oils and Fats

Characterisctics:

"Citric acid is one of the most commonly used additives in the food industry. It is obtained by fermentation of various raw materials, particularly sugar cane molasses. Citric acid is an organic tricarboxylic acid that is present in most fruits, mainly in citrus fruits like lemon and orange.

It is a good natural preservative and antioxidant, which is added in industry to the packaging of many foods such as canned vegetables.

In biochemistry it appears as an intermediate molecule in the tricarboxylic acid cycle, a process performed by most living organisms.

In the human organism, ingested citric acid is incorporated into the normal metabolism, producing energy and completely deteriorating at a rate comparable to sugar. It is perfectly safe at any dose conceivably present in foods."

Aplications and uses:

"Citric acid and its salts can be used in virtually any type of prepared foods. Citric acid is an essential component of most soft drinks (except sodas, which contain phosphoric acid) to which it provides acidity in the same ways as it is present in fruits. Citric acid causes the acidity of the fruit juices, and at the same time enhances its fruit flavoring. For the same purpose it is used in the manufacturing of candy, confectionery, ice cream, etc.  It is also a particularly effective additive to prevent the darkening that rapidly occurs in cut fruits and vegetables.

It is also used in the preparation of pickles, bread, canned fish and fresh/frozen crustaceans, as well as other foods. Sodium or potassium citrates are used as stabilizers of sterilized milk or UHT.

• Beverage Flavoring and pH regulator; increases the effectiveness of antimicrobial preservatives

• Jams and preserves acidulant and pH regulator for optimal gelling

• Candy acidulant and pH regulator in order to achieve maximum hardness of the gels

• Vegetables processed in combination with ascorbic acid, prevents oxidation

• Frozen Foods, helps the action of antioxidants; inactivates enzymes to prevent unwanted browning; inhibits the deterioration of flavor and color

• Canned fruits and vegetables lowers the pH; by acting as a chelator; prevents enzymatic oxidation and the degradation of color, brings out the flavor.

• Oils and Fats Prevents oxidation

• Confectionery and pastry is used as acidulant, flavor enhancer and optimizer of the gel characteristics

• Pasteurized processed cheese in salt form, used as emulsifier and texturizer

• Dairy whipped cream stabilizer

• Fishery Products - to lower the pH in the presence of other preservatives or antioxidants

• Meat- is used as a processing aid and texture modifier