Organic acids that are edible are used widely in foods. In general, they control pH, act as preservatives, help adjust taste and prevent oxidation. Preventing oxidation helps avoid undesirable browning in fruit products. Many edible acids are on the FDA's Generally Recognized as Safe, or GRAS, list.
Lactic Acid
Lactic acid is one of the first types of edible acid to be used in foods. In fact, as of 2011 it has been used for more than a century. It occurs widely in nature, and is produced by living tissues during metabolism. It's found naturally in microorganisms, animals and plants and also can be produced artificially. It is extremely soluble in water. Lactic acid occurs naturally in some foods, such as fermented foods. Lactic acid may be used to add clarity, to inhibit spoilage, to add an acidic or tart flavor, adjust pH, and in wine and beer production. Though it is a byproduct of metabolism, the level you consume in processed food as calcium lactate or as free acid is unlikely to alter your metabolic processes, according to the U.S. Food and Drug administration. It is on the FDA's GRAS list.
Citric Acid
Citric acid often is used as an acidulant, or flavoring agent. It also works as a preservative in soda and other products. Some 65 percent of the citric acid consumed is used in beverages, from soda to iced tea to wine coolers, according to "Processing Fruits," by Diane M. Barrett, et al. However, it's also used as an acidulant for other products, such as canned vegetables, dried fruit snacks and hard candy. Citric acid is used to adjust pH and flavor in many products including jams and jellies. Citric acid also is commonly found in dairy products like buttermilk, cottage cheese and cheese spreads. Citric acid is another GRAS substance. It occurs naturally in fruits like lemons and limes but most citric acid used in foods is derived artificially, Barrett notes.
Malic Acid
Malic acid occurs naturally in vegetables and fruits like apples and tomatoes or is made by synthesizing other acids. It may be used to inhibit bacteria, yeast and mold. It is not as good at preventing bacterial growth as lactic acid, however. It's also used as a flavoring agent, or acidulant. Its taste resembles that of citric acid though it is stronger so less is needed to gain taste effects. It gives food a lingering tart and smooth taste and is useful for lessening undesirable aftertastes. You will often find this acid in hard candy, nonalcoholic beverages, fruit pie fillings and canned tomatoes. You'll also see it in sherbets, jelly and fruit butters. It is on the FDA's GRAS list.
Other Acids
Acetic acid is the agent that gives vinegar its taste and characteristic smell. Acetic acid often is used as a pickling or curing agent. You will find it in cheese as well. This acid also is on the FDA's GRAS list. Other common edible acids include benzoic and ascorbic acid. These frequently are used to prevent browning, such as in sliced apples or in juice. Benzoic acid is one of the most effective acids for maintaining proper pH in foods, according to the "Handbook of Food Preservation," by Shafiur Rahman. Both of these are GRAS substances.
References
- "Emerging Technologies for Food Processing"; Da-Wen Sun; 2005
- "CRC Handbook of Food Additives"; Thomas E. Furia; 1972
- "Encyclopedia of Agricultural, Food and Biological Engineering"; Dennis R. Heldman; 2003
- U.S. Food and Drug Administration: Lactic Acid; October 2006
- U.S. Food and Drug Administration: L-Malic Acid; October 2006
- U.S. Food and Drug Administration: Listing of Food Additives Status; June 2011
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