Acidulants & acidity regulators for taste, pH and preservation

Functions of acidulants in food & beverage

Acidulants can fulfil multiple roles at the same time:

• Taste & flavour balance: providing sourness and enhancing fruity and cola notes.
• pH adjustment & buffering: creating conditions where preservatives, colours and flavours perform optimally.
• Preservation support: working together with preservatives, sugar, salt and mild heat treatments to suppress microorganisms.
• Texture & gelling: contributing to gelling in pectin systems and affecting protein functionality.

Citric, lactic, malic and tartaric acids all have different acid strengths, solubility and flavour profiles. Citrate salts such as trisodium citrate and potassium citrate are widely used in buffering systems for beverages, dairy and processed cheese.

Why source acidulants from Atlas?

Atlas Food Additives, Inc. works with leading acidulant producers in China to ensure:

• Consistent quality that meets food-grade and, where relevant, beverage and confectionery-grade standards.
• Stable supply and competitive pricing for single plants and multi-country operations.
• Technical data, CoAs and regulatory documentation for export to the EU, Middle East, Africa and Asia.
• Flexible packaging options (bags, big bags, drums, IBCs) and logistics support from our base in Turkey.

For complex multi-acid systems and interactions with sweeteners, colours or preservatives, our team can coordinate laboratory samples and application guidance from partner manufacturers.

Beverages, juices & flavoured waters

Citric acid is the backbone of most soft drinks and juice drinks, often combined with malic and tartaric acids to create more natural fruit profiles. Citrate salts help maintain pH during storage and can stabilise colours and flavours.

We consider brix, sweetener system (sugar, HFCS, high-intensity sweeteners), packaging, carbonation and target shelf life when recommending acidulant systems for carbonated soft drinks, still drinks, energy drinks and flavoured waters.

Confectionery & gums

In hard candies, jellies and gums, acidulants must be compatible with high solids, high temperatures and specific crystallisation behaviour. Citric, malic and tartaric acids are combined to achieve the right sour profile, processing window and storage stability, while fumaric acid can support long-term sourness retention.

Bakery, dairy & savoury foods

In bakery, acidulants influence dough pH, yeast activity, colour development and flavour. Lactic, acetic and fumaric acids play roles in sourdough-style breads, tortillas, flatbreads and cakes. In dairy and dairy alternatives, acidulants affect protein stability, viscosity and sensory impact.

For savoury applications such as sauces, dressings, marinades and ready meals, mixtures of lactic, acetic and citric acids are commonly used to balance safety, flavour and labelling.

Regulatory & E-number labelling

Usage limits and permitted applications for each acidulant and salt are defined in regional regulations (for example, EU additive legislation or Codex standards). Atlas Food Additives provides product documentation to support your own regulatory checks and label declarations, including E-numbers and functional class (“acidity regulator”, “acidulant”).