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Beverage Acidulants
IRD-00001
Last updated:
August 2003
Acidulants are essential to the flavor profile and refreshing characteristics of most beverages. They also improve the microbial stability of beverages and beverage syrups. This manual describes selection of acidulants for beverage applications. It lists, compares, and describes the seven most commonly used beverage acidulants: Citric Acid, Fumaric Acid, Lactic Acid, Malic Acid, Phosphoric Acid, Sodium Acid Sulfate, and L-Tartaric Acid. This manual will guide you through physical and chemical properties, specific gravity, stability, solubility, temperatures, and other useful information.
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