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Citric acid is used as an additive in rinse water before deep freezing and in fruit syrups . Adding citric acid to stored fruits and vegetables positively affects color retention and organoleptic quality and extends their shelf life.
5 lut 2020 · Uses: Ascorbic acid is a vitamin mainly used as a nutritional supplement, antioxidant and color protection agent in food while citric acid is an acidulant used as PH control, preservative, antioxidant and chelating agent.
EPA registered the first citric acid-containing products in the early 1970’s. The currently registered products are used as fungicides and bactericides sanitizers, virucides, and algicides. Citric acid is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration for use in food.
Based on its unique chemistry with three carboxyl groups, citric acid is the most widely used acid in food applications. In the food and beverage industry, citric acid is the preferred acidulant due to its high solubility, pleasantly tart taste and excellent flavour-blending characteristics.
Assessment. According to the applicant, the active substances, citric acid (C6H8O7) and sodium hydrogen carbonate (NaHCO3), are intended to be used as a carbon dioxide (CO2) generator in trays for fresh poultry meat at refrigeration temperature for a period of up to 2 weeks.
DEFINITION Citric acid may be produced by recovery from sources such as lemon or pineapple juice or fermentation of carbohydrate solutions or other suitable media using Candida spp. or non-toxicogenic strains of Aspergillus niger
1 sty 2022 · For packaged food products, citric acid, along with other ingredients, can act as an antioxidant preservative and helps in maintaining quality, enhance taste, masking effect, texture improver, color, and freshens of industrially produced packed food.
