Food acids

Food acids are ingredients added to change or maintain the acidity of a food. The federal food additive definitions place them among the pH control agents, which are substances added to change or maintain active acidity or basicity.

In baking and confectionery, several acids do separate jobs. Malic acid is an organic acid that occurs naturally in various foods and is allowed as a flavor enhancer, a flavoring agent and a pH control agent. Lactic acid also occurs naturally in several foods and is used as a flavor enhancer, a pH control agent and an antimicrobial agent. Citric acid and tartaric acid are other familiar examples.

Because acids give a sharp or tangy edge, bakers use them to brighten fruit fillings, sour candies and glazes.