Abstract
This chapter gives an overview of the most frequently used acidulants in the food industry. Tables describing the use of a typical acidulant (ascorbic acid) as a food-processing agent are included. The emphasis of the chapter has been given to processing and formulation with these pH-adjusting agents.
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Further reading
Confidine, D. M. and Confidence, G. D. (1982) Food and Food Production Encyclopedia. Van Nostrand Reinhold, New York.
Dziezak, Judie D. (1990) Ingredients that do more than meet the acid test. Food Technology 44 (1), 76–83.
Food Acidulants: Allied-Signal, Inc.
Food Chemical Codex.
Merck Index (1983) 10th edition. Merck and Co. Inc., Rahway, NJ, USA. Takeda Technical Literature, Takeda, Osaka, Tokyo, Japan:
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© 1991 Springer Science+Business Media New York
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de la Teja, P. (1991). pH control agents. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_10
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_10
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5249-6
Online ISBN: 978-1-4757-5247-2
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