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Food Acids We Consume Regularly
Food acids are essential acids found in natural and synthetic food products that give them a specific flavor or tinge. Many fruits, vegetables and dairy products contain some type of acid. The human body reacts differently to different food acids. Some of these acids provide nutrients or help reduce some diseases while some have negative effects on health when they are not consumed in the appropriate amount.
Citric Acid: This is a natural preservative found primarily in citrus fruits. Limes and Lemons are the best sources of citric acid, followed by other citrus fruits and strawberries, tomatoes and pineapples. A large amount of all citric acid produced is found in soft drinks and other beverages, where it enhances flavors and adds a slightly sour taste. Citric acid also acts as a preservative and flavor enhancer in foods, including frozen foods, meat products, canned vegetables, jams, gelatins, candies.
Malic Acid: This is a component of many foods that we eat every day; mainly found in candies, diet sodas and artificially sweetened beverages because of its ability to mask artificial flavors and other sweeteners. The food most famous for its high malic acid content is the apple. Other fruits that have a high concentration of acid are lychees, nectarines, peaches, cherries, tomatoes, bananas, mangoes, and strawberries.
Tartric Acid: This compound occurs naturally in many plants, especially in grapes, tamarinds, pineapples, potatoes, carrots and bananas. It is also one of the main acids found in wine. Tartaric acid can be added to food when a sour taste is desired. Tartaric acids have a dual effect of antioxidant and anti-inflammatory which can help boost the immune system and promote overall health.
Acetic Acid: Acetic acid, also known as ethanoic acid, is a sour flavor compound best known for its sour taste and sweet aroma in vinegar, pickles, and sourdough bread. Produced by fermenting and oxidizing ethanol and distillation of wood. Acetic acid has many uses, but it is mostly used as a chemical reagent, fungicide, herbicide, and fuel in many industries such as food, agriculture, cosmetics and cleaning.
Oxalic Acid: Oxalates or Oxalic acids are compounds that occur in many plants and vegetables. It is also produced in the body through the production of glyoxylic acid or ascorbic acid and does not go through metabolism but is excreted in the urine. Our bodies are known to absorb oxalic acid from a few foods, including peanuts, pecans, cocoa, guava, rhubarb, wheat bran, spinach, beets and beet greens and chocolate.
Benzoic acid: The natural source of benzoic acid is benzoin gum, which comes from certain trees, but, it can also be produced by synthetic means. Benzoic acid is very useful as a preservative to make food products last longer, and also kills harmful yeast and bacteria. Benzoic acid is found in many products, including cranberries, prunes and plums sauces, jams, jellies and candied fruits.
Butyric acid: Butyric acid also known as butanoic acid, is a short fatty acid filled with a 4 carbon backbone that occurs in the form of esters in animal fats and vegetable oils. Butyrate is produced as a by-product of a fermentation process such as, the digestion of only butter produced by obligate anaerobic bacteria. It is found in milk, especially sheep and buffalo milk, goat, cheese and butter.
Lactic acid: This is an organic compound which is white and water-soluble in its solid state and colorless in its liquid state. It is produced both naturally and artificially but naturally there are many nutrients through natural fermentation in products such as cheese, milk, soy sauce, pickles, meat products and pickled vegetables. Lactic acid in food products often acts as either a pH regulator or as a preservative. It is also used as a flavoring agent.
Tannic Acid: Tannic acid, or tannin, is a bitter tasting compound derived from seeds. It is the component of red wine or fruit that does not have it that makes your mouth want to draw. Grapes have a high concentration of tannins which are important to the art of winemaking. Other products that contain this acid are green tea, nettle, oakwood, berries, Kannada galls, persimmons.
Caffeo-tannic Acid: This is Chlorogenic acid, from coffee, yielding caffeic acid by precipitation with baryta and salts of lead. It is known for its very low toxicity and is widely used in many other fields such as food, feed additives and cosmetics.
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