Acidulants serve multiple functions in the food industry, including improving taste (such as enhancing umami and balancing sweetness), extending shelf life (through preservative action), and regulating pH (ensuring food stability). For example, citric acid (strong antioxidant properties and good solubility) is commonly used in beverages and confectionery, malic acid (mild tartness and natural fruit aroma) is suitable for juices and dried fruits, and lactic acid (rich flavor) is widely used in fermented foods such as yogurt and bread. These acidulants meet diverse needs through their different properties, such as enhancing the tenderness of meat or improving the flavor of desserts.
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