Prepared Foods - October 2008 - (Page 70)

ingredient challenges @ISTOCKPHOTO/DARREN FISHER Besides sweetness, sweeteners also influence other product attributes, such as viscosity, flavor intensity and aftertaste. by an interaction between acids and saliva. In most cases, inorganic acids are perceived as more astringent than organic acids. However, there is little consensus in scientific literature on the relative sourness of different food acids. Although scientists initially theorized that sour taste was solely a function of the number of hydrogen ions in a food or beverage, this simplified view of sourness is no longer considered accurate. Instead, scientists now believe sour taste is a function of pH (-log [H+]), as well as several factors associated with the acids used in a formula, such as concentration and quantity of undissociated acid. To illustrate this point, sensory scientists performed studies on the perceived sourness of acetic acid and citric acid, as compared to hydrochloric acid. Although all of these solutions were maintained at the same pH, sourness ratings for acetic acid and citric acid were higher than those for hydrochloric acid. Although scientists do not know pH’s exact role in the perception of sourness, changes in the concentration of free hydrogen ions in solution influence sour taste and intensity. To compare the rela- tive sourness of different acids in a food or beverage, all products must be evaluated at the same pH. Without this control, one acid perceived as less sour at a higher pH may actually be more sour at a lower target pH. Eggs… at Every Age Highest quality protein Aids fetal brain development Provides sustained energy Helps prevent loss of lean muscle tissue Common Acid Choices Citric acid is probably the most common organic acid used in foods and beverages. Containing three ionizable hydrogens per molecule, this triprotic acid is known for a bright, tart flavor that dissipates quickly. This acid pairs well with fruit flavors, especially citrus. Acetic acid, a monoprotic organic acid, is another popular acidulant imparting both tart and sour tastes. Lactic acid, another monoprotic organic acid, is a fairly weak acid with an acrid flavor that works well in dairy products. Malic acid, a less common organic acid known for its smooth tartness and lingering sourness, works well with high-intensity sweeteners, as its lingering sourness balances prolonged sweet tastes. Both tartaric acid and fumaric acid are organic acids known for strong tart tastes and for the ability to enhance fruit flavors. Both acids are more astringent than other organic acids. Fumaric acid is one of the few food acidulants that does not readily dissolve in water. For more information visit: www.aeb.org/food_manufacturers/ nutrition/lifestages.html October 2008 ● www.PreparedFoods.com http://www.aeb.org/food_manufacturers/nutrition/lifestages.html http://www.aeb.org http://www.PreparedFoods.com

Table of Contents Feed for the Digital Edition of Prepared Foods - October 2008

Prepared Foods - October 2008 Contents Hitting the Shelves Winning Way—Spirit of Innovation Award Winners—Foodservice and Retail MarketWatch Novel Ingredients for Sports Nutrition Products NutraNews The Flavors of Cooking On the National Menu A Matter of Balancing Taste Solving Problems with Dairy Ingredients Colorings: Will I Be Blue? Coloring with Confidence: Inclusions R&D Applications Seminar: Answers for Dairy and Confectionery Applications R&D Applications: Naturally Vibrant Colors R&D Applications: Healthy Foods with Flavor Abstracts

Prepared Foods - October 2008

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