Why is one of the acid in foods should be used on another?
Citric acid, lactic acid, phosphoric acid, and many more are Acids used, used as ingredients in foods, but i dont know why one form would be more than the other? Please Help!
It depends depends on why the acid is added. Citric acid is used to keep fruit from Browning, stopping the enzyme reaction. Ascorbic acid will do the same, is but sometimes only add vitamin C. Some reactions of an acid, such as the use of baking soda should. Vinegar is acetic acid (5%). Some ingredients be supported by an acidic milieu. Some food is obtained by acid. Lactic acid is found in the milk spoiled, because it produces milk sugar lactose is formed. It is added to help make yogurt.Tartaric acid is produced from grapes and cream of tartar is used in baking. It sets a meringue and is in Angel Food Cake used .. Acetic acid helps to poaching an egg. It all depends on what is necessary for, ni.
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