Food acids are the only edible acids. The sharpness
in the taste of any food is due to the presence of these acids. All fruits
have these acids in some quantity and the result is that typical taste.
The naturally occurring food acids are citric acid, malic acid and tartaric
acid. They are also called wholesome acids. They are found in oranges,
grapefruits, pineapples, apples, peaches and other seeded fruits. Tartaric
acid is found in grapes, pineapples and potatoes. Without the presence of
these acids these fruits may taste bland.
These food acids are available from the natural resources except phosphoric
acid. The presence of acid in a fruit determines many things like food
preservation and jam and jelly setting etc. These acids have antioxidant and
preservation properties as well. The most commonly used food acid is citric
acid. Phosphoric acid is used in aerated drinks along with carbon dioxide.
||Citrus fruits- lemon, orange
||Grapes, pineapples, potatoes,
||Tea, cocoa, pepper
||Cranberries, prunes and plums
||decomposition of butter