Chemical synthesis method: This is one of the commonly used processing methods for acidulants. The main principle involves allowing chemical substances to react under conditions of high temperature and pressure to produce acidulants. For example, specific chemical reactions can be used to produce organic acids such as citric acid and lactic acid as acidulants. The advantages of the chemical synthesis method are relatively low production costs, but it also has issues such as environmental pollution and the production of by-products. Fermentation method: This is a method of producing acidulants using microorganisms. By culturing specific microbial strains under appropriate environmental conditions, acidic substances produced by their metabolism are used to prepare acidulants. For example, certain bacteria or yeast strains produce organic acids such as lactic acid and acetic acid during the fermentation process, which can be used as acidulants. The advantages of the fermentation method are that it does not require high temperatures or pressures during production, and it also does not pose environmental pollution issues.

Chemical synthesis method: This is one of the commonly used processing methods for acidulants. The main principle involves allowing chemical substances to react under conditions of high temperature and pressure to produce acidulants. For example, specific chemical reactions can be used to produce organic acids such as citric acid and lactic acid as acidulants. The advantages of the chemical synthesis method are relatively low production costs, but it also has issues such as environmental pollution and the production of by-products. Fermentation method: This is a method of producing acidulants using microorganisms. By culturing specific microbial strains under appropriate environmental conditions, acidic substances produced by their metabolism are used to prepare acidulants. For example, certain bacteria or yeast strains produce organic acids such as lactic acid and acetic acid during the fermentation process, which can be used as acidulants. The advantages of the fermentation method are that it does not require high temperatures or pressures during production, and it also does not pose environmental pollution issues.

Strictly adhere to relevant national standards and regulations in the use of acidulants to ensure the safety and stability of food products. Control the amount and timing of the addition of acidulants to avoid over-acidification of the food or affecting the functionality of other food ingredients. Pay attention to the interactions between acidulants and other food additives to avoid adverse chemical reactions or compromising the quality of the food. When using acidulants, be mindful of the corrosive nature of the material to equipment and ensure the safety of operators.

Flavor Enhancement: Acidulants add a pleasant sour taste to foods, making them more refreshing and appetizing. Preservation: By lowering the pH level of foods, acidulants can inhibit the growth of bacteria, mold, and other microorganisms, thereby extending the shelf life of foods. Improving Stability: Some acidulants can react with certain components in foods to improve their stability, preventing discoloration, deterioration, and other quality issues. Flavor Adjustment: Acidulants can also be used to balance and adjust the flavor of foods when used in combination with other food additives such as sweeteners and flavors.

Under normal conditions, acidulants are generally safe for humans, but excessive consumption or improper use may have adverse effects. Some individuals may experience allergic reactions to acidulants, including skin rashes, hives, shortness of breath, and throat swelling. Furthermore, certain acidulants may lower the acidity of gastric juices, potentially interfering with the normal digestion and absorption of food. They may also disrupt the endocrine system, posing potential health risks, particularly for infants, children, and those who are hormone-sensitive. Therefore, it is crucial to adhere to relevant regulations and restrictions when using acidulants to ensure their safety.