Food Acids And Their Effect On Product Quality
By: Sultonova Husnidakhan Hasanjon
Worth Noting:
- Orthophosphorus and phosphorus. Without these acids, it is impossible to produce carbonated drinks, sausages, ready-made baking mixes and processed cheese. They are used as an acidity regulator (additive E338) in all listed foods and beverages.
- Lemon and apple. These are popular acidity regulators (additives E330—e333), which are often used in the production of carbonated soft drinks and fruit flavors, many confectionery products, alcoholic beverages and wines.
- Oxalate and wine. These acids are also used as acidity regulators (additive e-334), which are added to concentrated fruit syrups and essences For the preparation of soft drinks, wine, biscuits and other confectionery products.
ABSTRACT
This article discusses food acids and their effect on product quality; substances that change the structure and physico-chemical properties of food products. This group of food additives may include the following substances that change the rheological properties (consistency) of food products: thickeners, jelly-forming and jelly-forming substances, nutrient surfactants, stabilizers of the physical condition of food products, dispensers. The chemical nature of the food additives included in this group is diverse. These include products created by nature and obtained artificially, including through chemical synthesis. These also include connections and individual connections.
Keywords: food additives, food structure, jelly, starch, modified starches, pectin substances, honey.
One of the main directions of economic and social policy is the stabilization of the country’s food market. An integral part of this work is to increase the volume of food production, the production of which, as a rule, is based on the use of modern technologies. In most cases, such technologies involve the use of food additives that perform various technological functions that form the consumer and organoleptic properties of products.
Food additives allow you to obtain products of a certain composition, create the desired taste, color, aroma, consistency and ensure the safety of finished products. All this is one of the qualitative characteristics of the food product in the complex.
In the last decade, the field of production and application of food additives has been rapidly developing. It should be noted that in recent years, the Institute’s research has gone beyond the limits indicated in the name of the institute and covered almost all functional classes of food additives. Nevertheless, the biggest work is related to the creation of new technologies for flavorings and aromatic additives and their application in the food industry.
When solving technological problems of regulating the level of food systems, priority for a number of reasons, including in connection with polyfunction, is given to food acids obtained by microbiological method – citric and lactic acids.
The sour taste of food is determined by hydrogen ions formed as a result of dissociation of the acids and acid salts contained in it. The activity of hydrogen ions (active acidity) is characterized by a pH value (negative decimal logarithm of the concentration of hydrogen ions).
Almost all food acids are weak and slightly dissociate in aqueous solutions. Therefore, food acids, together with salts, often form buffer systems that ensure a stable level (active acidity) of hydrogen ions in food. An example of such a system is milk, in which proteins and some mineral salts have pronounced buffering properties.
To reliably reflect the concentration of acidic substances in food, an indicator of total or titrated acidity is determined. For different products, this value is expressed in terms of different indicators. For example, in juices, the total acidity is determined in g per 1 liter, in milk – titrated acidity at the Turner level, in fat – titrated acidity at the Ketstopher level, etc.
Acids are involved in the formation of taste and aroma, being one of the main indicators of food quality. The main taste sensation caused by the presence of acids in the product is an acidic taste, which is usually proportional to the concentration of H+ ions. Since food acids have different degrees of dissociation, the maximum concentration (the minimum concentration of the taste substance perceived by the senses), which allows them to feel an acidic taste, is different for them and is, for example, 0.017% for citric acid and 0.030% for acetic acid.This applies to fruits, berries, vegetables and greens. They are also useful for the human body-they improve digestion, accelerate metabolism and “accelerate” metabolism.
Which acids are most common?
The most popular acids in the food industry:
Orthophosphorus and phosphorus. Without these acids, it is impossible to produce carbonated drinks, sausages, ready-made baking mixes and processed cheese. They are used as an acidity regulator (additive E338) in all listed foods and beverages.
Lemon and apple. These are popular acidity regulators (additives E330—e333), which are often used in the production of carbonated soft drinks and fruit flavors, many confectionery products, alcoholic beverages and wines.
Oxalate and wine. These acids are also used as acidity regulators (additive e-334), which are added to concentrated fruit syrups and essences For the preparation of soft drinks, wine, biscuits and other confectionery products.
Salt, sulfur and boron. Hydrochloric acid e507 is listed as a food additive. It is used in the production of soda water. Sulfur is a food additive E513 (emulsifier). And boric acid is an e284 additive. They are widely used in the food industry in the production of various products.
Pirovinograd. Most often, this acid is used in the production of wine, liqueurs, vodka and other alcoholic products. In the process of acid fermentation, finished products are formed from ethyl alcohol or lactic acid. It is most often used as a fat-burning supplement with anabolic properties.
Sulfamine. This acid is used in the food industry for washing and thorough processing of equipment, fast cleaning and removal of milk stones. It is most often used for dishes and stainless steel appliances. Sulfamic acid does not cause corrosion of this metal.Milk. With the help of this acid, it is possible to increase the shelf life of finished products and beverages by 3-4 times, as well as to save them from darkening during deep freezing, canning and packaging. In combination with ascorbic acid, it reduces the content of nitrates and nitrites in meat products by a third.
Vinegar. Another popular and safe preservative in the food industry. It is used in the production of various types of products, carbonated drinks, alcoholic beverages and confectionery. It allows you to preserve the taste, aroma and color of products, prolongs their shelf life.
The most common acids
Where is the best place to order acids?
It is important not only to use acids carefully in the food industry, but also to order them from trusted suppliers so as not to spoil or damage products.
The Belchimservice Group of companies, BELCHIMPEX LLC and Chemical Alliance LLC have been operating on the Belarusian market for 25 years. We offer various chemical products (solvents, trace elements, nutritional vitamins and premixes), including acids, for the food industry and other industries.
Nima uchun kislotalar bizdan sotib olinadi?
Over 25 years of work, we have gained our place in the market, we have a large list of partners in the production of acids and other chemical products that work without intermediaries. What does this give our customers? First of all, affordable prices. And there are other advantages:
You can order acids in any quantity -we have our own warehouse with a large number of products in the center of Minsk. You don’t have to wait-we will deliver your order quickly and directly to production.
There is no doubt about the quality of the products-we provide and guarantee all the necessary quality certificates. We understand that this is important when working with chemical products.
You can order special chemical products that are difficult to get. We work with special orders and are ready to quickly find the right acids.
It is not difficult to verify the quality of our chemical products – order a trial batch. If everything goes well, we will be able to arrange regular supplies of acids to your company on attractive terms.
Sultanova Husnidakhan Hasanjon’s daughter
2nd year student of Gulistan State University. Fergana region, Republic of Uzbekistan.
REFERENCES
- Ivanova T.N., Poznyakovsky V.M. Commodity science and expertise of food concentrates and food additives: Textbook for students. higher. studies. institutions. – M.: Publishing center “Academy”, 2004.
- N.I. Nazarov and others. General technology of food production.-M.: Light and food industry, 1981.-360 p.
- Kholdarov D.M., Shodiev D.A., Rayimberdieva G.G. Geochemistry of trace elements in elementary landscapes of the desert zone //Actual problems of modern science. – 2018. – No. 3. – pp. 77-81.
- Shodiev D. A. U., Nazhmitdinova G.K. K. A. Specific aspects of food production // Universum: technical sciences. – 2021. – №. 3-2 (84). – Pp. 91-94.
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