Food Processing Uses Organic Acids Because Of Their Low Antibacterial Properties
 |
| Organic Acids |
When compared to mineral acids, Organic Acids are weak acids that do not fully dissociate in water. Higher molecular mass organic acids, such benzoic acid, are fully insoluble in neutral state, whereas organic acids like formic acid and lactic acid are miscible in water. Historically, the production of lactic acid and formic acid used fermentation; however, this method has been supplanted by biotechnology and breakthroughs in chemical synthesis.
Additionally,
many agro-industrial waste products are being used to make Organic
Acids, including cassava bagasse, coffee husk, apple pomace, soybean,
sugarcane, corn cobs, press mud, citric pulp, wheat bran, and kiwi fruit peel. Food
is frequently acidulated with organic acids as preservatives, antioxidants, and
antibacterial agents to prevent the growth of microorganisms that cause food
degradation.
Organic Acids are frequently used in the food
processing industry since they have a low antibacterial action and are highly
effective against fungi like yeast. It helps to maintain dietary acidification,
which is the pH of the food that is consumed.
Animal,
plant, and microbial components all contain significant amounts of organic
acids. They are covalently joined by one or more carboxylic acid groups and are
made up of groups of amides, esters, and peptides. On a big industrial scale, Organic Acids with microbial origins
are frequently produced. It is thought that using organic acid made by microbes
is a practical technique to obtain building blocks from sustainable carbon sources.
In order to increase sales, organic acid companies are concentrating on
creating novel, efficient procedures.
Because they
are environmentally benign, biocompatible, and sustainable, organic acids are
becoming more and more popular. These acids are widely used in a variety of
end-use industries, including the food & beverage, textile, and
pharmaceutical sectors.
Comments
Post a Comment