Acidity regulators

Citric acid (E-330)

As an intermediate product of energy-producing metabolism, citric acid is a component of all living cells. The human body converts one kilogram of it per day.

It is the most common acidulant in the food industry, but it is also used in many other areas: as it is able to bind heavy metals, it preserves the fat color, aroma and vitamin content of many foods as an antioxidant. It prevents the precipitation of proteins when sterilizing milk and cream, as well as when bulking cheese. Citric acid helps meat products turn red and improves the baking properties of pasta and flour.

Citric acid anhydrate: the anhydrous form of the substance.

Citric acid monohydrate: a form containing one molecule of crystal water.

Malic Acid ( E296 )

Trisodium citrate (E331) (iii)