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Description
Food acids are the edible acids added to foods to act as preservatives and antioxidants. They are in the powder form and make the food flavour sharper. The most common food acids include citric acid, tartaric acid, malic acid, phosphoric acid, folic acid, vinegar, fumaric acid, and lactic acid. They are available from natural resources except phosphoric acid. Most of the are naturally occurring acids are sourced from fruits like pineapples, oranges, apples, grapefruit, peaches, and other seeded fruits. Tartaric acid is sourced from potatoes, grapes, and pineapples. Food acids are added to processed food items as flavour enhancers and preservatives.