Acidulants are chemical compounds that give a tart, sour or acidic flavours to foods or enhance the perceived sweetness of foods. Acidulants can also function as leavening agents and emulsifiers in some kinds of processed foods. Though acidulants can lower pH they do differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid.
Glacial Acetic Acid
Acetic acid has a variety of uses, ranging from food and medical to industrial. It is used as food additive (E number E260) for regulating acidity and as a preservative. It helps to stop bacterial growth in dressings, sauces, cheese, and pickles. Acetic acid/vinegar is used to pickle foods, which is a type of preservation method. When used with baking soda, acetic acid also works as a chemical leavening agent.
Glacial acetic acid is undiluted or anhydrous acetic acid. Glacial acetic acid contains a very low amount of water compared to regular acetic acid (less than 1% by volume). While acetic acid is considered a weak acid and is safe enough for use in food, glacial acetic acid is much more corrosive and requires special care and handling.
Propionic Acid inhibits the growth of mould and some bacteria at levels between 0.1 and 1% by weight. As a result, propionic acid is used as a preservative for animal feed and food for human consumption.
Propionic acid and its salts are active against moulds at pH values less than 6. They have limited activity against yeasts and bacteria. They are widely used in baked products and cheeses.
This is a clear, colourless liquid, with a strong pungent odour. Butyric acid is a naturally occurring short-chain fatty acid found in the human body, butter, and numerous other sources. Esters and salts of butyric acid are used in a variety of applications including perfumes and flavourings. We offer a variety of grades of butyric acid appropriate for these various end uses.