This range of products makes food acidic by lowering its pH. A food’s pH measures its acidity or alkalinity.
They can also serve purposes such as preventing oxidation and increasing shelf life. They also help to improve the flavour of food.
Regulating acidity also improves the characteristics of certain products such as gelling agents, enhancing or reducing their gelling capacity. They are used particularly often in confectionery, soft drinks, juices and other beverages, dairy products, canned products and bakery products.