The Secret of Culinary Acids

Print Friendly, PDF & Email

Never Miss an Episode: Subscribe on YouTube

WTF Culinary Acids – Tartness Done Right!

Discover how to add balance with sour, and the technique behind faux-mentation … on this week’s WTF

Product Links:
Citric Acid
Lactic Acid
Malic Acid
Tartaric Acid
Ascorbic Acid

Recipe Links:
Quick Pickles
Instant Homemade Ricotta Cheese
Sour Patch Bears

Episodes and Links Referenced that you Might Like!
WTF – Fermentation Lids

Acidity Reference Chart:

  Ph in a 2% Solution Flavor Profile Color Dry Appearance Suggested Uses
Citric Acid 2.34ph Sharp, Fresh Clear White Crystalline Candies, Gummies, General Acidity Promotion
Description Citric acid (E330) is a weak organic acid. It is a natural preservative/conservative and is also used to add an acidic, or sour, taste to foods and soft drinks. Citric acid exists in a variety of fruits and vegetables, most notably citrus fruits like lemons and limes. It can be added to ice cream as an emulsifying agent to keep fats from separating, to caramels to prevent sucrose crystallization, or to recipes in place of fresh lemon juice. Citric acid is commonly employed in wine production as a substitute or improver where fruits containing little or no natural acidity are used. It is one of several acids used by home brewers to modify brewing water for making beer. Additionally, citric acid is used as the main ripening agent in the first steps of making mozzarella cheese
Malic Acid 2.19ph Sharp, Clean Clear White Crystalline Candies, Gummies, General Acidity Promotion
Description Malic acid (E 296) is an organic compound, which is the active ingredient in many sour or tart foods. Malic acid is found mostly in unripe fruits, notably apples. It is more tart than either ascorbic or citric acid.
Lactic Acid 3.00ph Mild, Lingering Clear White Crystalline Vegan Cheeses, Beer Making, Sour Dough Bread
Description Lactic acid, also known as milk acid, is found primarily in sour milk products, such as yogurt, kefir, koumiss, laban, and some cottage cheeses. The casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough breads. This acid is used in beer brewing to lower the pH and increase the body of the beer. It is also used in various beverages and cocktails to impart a sour taste. Our lactic acid is made from cane sugar or beet sugar and is vegan certified.
Tartaric Acid 2.17ph Sharp, Clean Clear White Crystalline Candies, Gummies, General Acidity Promotion
Description Tartaric acid (E334) is a white crystalline organic acid. It occurs naturally in many plants, particularly grapes, bananas, and tamarinds; is commonly combined with baking soda to function as a leavening agent in recipes, and is one of the main acids found in wine. It is added to other foods to give a sour taste, and is used as an antioxidant.
Ascorbic Acid 2.38ph Mild, Fresh Clear White Crystalline Promoting color in fruits and vegetables that oxidize.
Description Ascorbic Acid (E300) is a naturally occurring organic compound with antioxidant properties and a form of vitamin C. It is found in citrus fruits, melons and berries. Acorbic acid is used to prevent oxidation in green vegetables helping them to maintain their color. It is also used in acidulated water to prevent cut fruits and vegetables (like apples, potatoes and avocados) from browning.
GDL 2.68ph Mild Clear White Crystalline Tofu Making
Description Glucono delta-lactone [GDL] (E575) is a naturally-occurring food additive. It is used as a sequestrant, an acidifier, and a curing, pickling, or leavening agent. It is also the coagulant used to make silken tofu.

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.



Comments are closed.