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Organic acids are organic compounds that show acidic properties and are classified according to the food they are found in. While fumaric acid, lactic acid, acetic acid are organic acids formed as a result of fermentation, ascorbic acid, citric acid and malic acid are classified as fruit acids.
Fumaric acid can be found in some plants and mushroom varieties.
Lactic acid, also called milk acid. It plays an important role in lactic acid fermentation in milk.
Citric acid, also called citric acid. It is found in large quantities in currants and strawberries.
Malic acid, also called apple acid. It is an acid found in peaches, cranberries, apricots and cherries.
Acetic acid also called vinegar acid. It is present in juices of many fruits and herbs. It is formed as the exchange product of vinegar acid bacteria in acetic acid fermentation.
Ascorbic acid is known as vitamin C. It is commonly found in fresh fruits and vegetables, lemon, grapefruit, kiwi, pineapple and strawberry in nature.
Organic acids found in foods; Preserving the aroma, taste, color, gloss stability and quality is also effective. The matter of acidity determination in foods is very important. All operations to be carried out especially during the production period are carried out by considering the acidity of the food. It is not possible to determine the heat treatment conditions without knowing the acidity amount of a food. In addition, the amount of acidity affects the determination of the storage conditions of the food.
The acidity in foods is also important in terms of the creation of flavor balance, and this makes it necessary to measure the acidity. Since the sugar / acid ratio in fruits is the most important factor that creates the taste, the ripening of the fruits is monitored in this way. The amount of acidity affects the growth ability of microorganisms as well as affecting the taste. It affects the growth and reproduction of microorganisms such as bacteria and fungi. The higher the acidity of a food, the less likely it is to be spoiled by microorganisms.
