The main functions of citric acid and the citrates in foods and beverages can be summarised as follows:
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as a flavour adjunct, to improve taste |
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as a pH control agent for example for gelation control, buffering and preservative enhancement |
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and as a chelating agent where it improves the action of antioxidants and prevents spoilage of foods such as seafood... |
Click here to view a table of citric acid purposes