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- ½Å¸À
- º¸Á¸¼º:  ¹Ì»ý¹° »ýÀ°Á¶°Ç
- pH´Â ¿ëÇصµ¸¦ ¹Ù²Û´Ù
- »êµµÁ¶Àý

- Enhance quality
- Palatability: flavor and tartness
- Nutritive value
- Sensory appeal: modify and smooth out the sensory qualities
- Metal chelating: synergist antioxidant
- Prevent browning reaction
- Antimicrobial agents
- Buffering agents
- Stabilize food color
- Reduce turbidity
- Modify melt characteristics
- Prevent splattering
- Enhance gelling
- Leavening agents
- Emulsifiers
- Inversion

a. pH Control Agents
- Optimum pH is essential for processing or stabilizing a food system
- Important for gel-type products such as gelatin desserts, jams, jellies, pectin gels, and jellied candy
- Determining factor is the amount of acid required
- Consideration must be given to the rate of sucrose inversion
- Maintain acidic pH and function of leavening agents

b. Preservatives
- A proper pH control is extremely important in foods where benzoates, sorbates, and propionate are used as preservatives
- The microbial action requires pH 3-5 to produce acids
- An acidic pH often shorten the sterilization time
- As antibrowning aids in preserving the quality of fruits and vegetables
- Acidulant perform a bacteriostatic function in processed food
»ê¹Ì·áÀÇ º¸Á¸·Â
 

c. Chelating agents/antioxidant synergist
- The presence of trace metal in any food products produce undesirable reaction such as discoloration, rancidity, and instability of nutrients
- The sequestering ability of acidulants prevents such types of undesirable reactions

d. Flavor adjuncts
- Enhance food flavors
- Foods such as hard candies, gelatin desserts, carbonated and non carbonated beverages, jellies, preserves, toppings, and many other products would taste flat
- Acidulants add the tartness required to balance the excessive sweetness of these products
- The characteristics flavor of some acids make them particularly useful  with certain flavor
- For examples: tartaric acid in combination with grape flavor; phosphoric acid with cola flavor; citric, fumaric, and malic acids are compatible with most fruit flavor
- The degree of tartness has marked effects on flavors.  Citric acid as clean, malic as smooth, fumaric as metallic, adipic as chalky, vinegar as astringent, tartaric as bitter or sharp, and lactic acid as sour

e. Fortification
- The nutritive value of certain foods is enhanced by the addition of acidulants
- For example: ascorbic acid
- The addition of acids tends to preserve
- Certain dietary essential nutrients such as Fe, Ca, vitamin D, choline are often used as salts or esters of various acidulants

f. Viscosity and Melting Modifiers
- Acidulants influence the rheological properties of dough
- Succinates and acetates react with gluten and modifiy their plastic behavior
- Acidulants affect  softening point, melt properties, and texture for cheese, margarine, and hard candy




»ê¹Ì·á ¿ªÇÒ

A. Beverages
Flavor balance and tartness
Extend shelf life through microbiological inhibition
Chelate metal harmful to color and flavor
Powder beverages: used crystalline phosphate salts for flowing properties

B. Cereals and Baked Goods
Primarily as leavening acids
pH adjustment
Buffering
Dough conditioning: improve gluten characteristics
Mineral enrichment
Retarding microbial deterioration of refrigerated dough
Inhibits lipoxidase enzyme activity
Inhibits oxidative rancidity
Decreases cereal cooking time

C. Candy Making
For flavor purposes

D. Gelatin Dessert
Control of pH

E. Jams, Jellies, and Preserves
For gellation

F. Dairy Products
Phosphates and citrates are the most major food acidulants used in dairy processing
Phosphates are added to milk liquid to control viscosity, and stabilize flavor
Phosphates  improve the properties of dried and liquid milk through their interaction with milk protein

G. Meat and Seafood Products
Increase tenderness of meat through interaction with water and salt soluble meat proteins
Improve binding of proteins in comminuted meat
Improve moisture retention
Improve color and flavor
Prevent off flavor and microbiological spoilage

H. Fats and Oils
Refining
Rearrangement
Hydrogenation
Antioxidant systems

I. Fruit and Vegetable Products
Inhibitors of microbiological spoilage
Stabilizer against oxidative rancidity
Stabilization of vitamin and color
Firming of tissue
Tenderization

J. Protein and Starch Processing
Modify starch
Polyphosphates: improve protein dispersion, whipping properties, gelling properties, water holding capacity

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