Technical / White Paper

Acidulants, a practical guidelines

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This content is provided by Brenntag Holding GmbH, and any views and opinions expressed do not necessarily reflect those of

Brenntag Holding

Acidulants are commonly used in food formulations in order to achieve the required pH, to buffer, to influence taste and flavour, to keep colour and texture of foods. Acids also play an important role in the natural preservation of foods. This bulletin lists the most common acidulants, their origin, commercial grades and applications.

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