Question:
Which one among the following is NOT a function of acidulants?
Which one among the following is NOT a function of acidulants?
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Citric acid is the most widely utilized commercial acidulant.
In addition to flavoring and preservation, it acts as a chelating agent, binding trace transition metals (like copper and iron) to prevent lipid oxidation and enzymatic browning.
In addition to flavoring and preservation, it acts as a chelating agent, binding trace transition metals (like copper and iron) to prevent lipid oxidation and enzymatic browning.
Updated On: Aug 20, 2026
- Flavouring agent
- Preservative
- Buffering agent
- Anticaking agent
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Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Acidulants (such as citric acid, malic acid, lactic acid, and phosphoric acid) are organic or inorganic food-grade acids added to foods to modify pH and impart specific properties.
Step 2: Detailed Explanation:
Let us analyze the functions of acidulants:
- Flavouring agent: They impart a pleasant, tart, sour taste to foods, masking off-flavors.
- Preservative: They lower the food pH below the growth limits of pathogenic and spoilage microorganisms, acting as natural preservatives.
- Buffering agent: Used alongside their conjugate salts to maintain a constant pH during processing.
- Anticaking agent: These are anhydrous chemical substances (such as silicon dioxide or tricalcium phosphate) added to powdered foods to prevent the formation of lumps (caking). Acidulants do not possess anticaking properties.
Step 3: Final Answer:
The function that is NOT performed by acidulants is anticaking, which corresponds to option (D).
Acidulants (such as citric acid, malic acid, lactic acid, and phosphoric acid) are organic or inorganic food-grade acids added to foods to modify pH and impart specific properties.
Step 2: Detailed Explanation:
Let us analyze the functions of acidulants:
- Flavouring agent: They impart a pleasant, tart, sour taste to foods, masking off-flavors.
- Preservative: They lower the food pH below the growth limits of pathogenic and spoilage microorganisms, acting as natural preservatives.
- Buffering agent: Used alongside their conjugate salts to maintain a constant pH during processing.
- Anticaking agent: These are anhydrous chemical substances (such as silicon dioxide or tricalcium phosphate) added to powdered foods to prevent the formation of lumps (caking). Acidulants do not possess anticaking properties.
Step 3: Final Answer:
The function that is NOT performed by acidulants is anticaking, which corresponds to option (D).
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