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Natural Acidulants

Natural acidulants are derived from natural sources, typically fruits or fermented products, used to adjust food and beverages' acidity (pH). They play a vital role in food preservation, flavor enhancement, and maintaining food products' desired consistency and appearance.
These natural acidulants not only adjust the pH of food but also contribute to microbial stability, enhance the taste and aroma of products, and act as natural preservatives.

Synthetic Acidulants

Synthetic acidulants are man-made chemicals used in food processing to adjust acidity, enhance flavor, and preserve freshness. They are widely used due to their consistent quality, effectiveness, and often, cost-efficiency compared to natural alternatives.

Synthetic acidulants are chosen for specific applications based on their flavor profiles, solubility, and how they interact with other ingredients. These additives are essential for maintaining the safety, flavor, and texture of various processed food products.


Food Industry

Flavor Enhancement: Acidulants, such as citric acid and malic acid, are used to add a sour or tangy taste to foods and beverages, including soft drinks, candies, and fruit juices.
Preservation: Acetic acid, lactic acid, and others help preserve foods by lowering pH levels, which inhibits the growth of bacteria and extends shelf life. This is crucial in products like pickles, sauces, and dairy items.
PH Control: Acidulants are used to maintain or adjust the pH level in food processing, which can affect the color, taste, and texture of the product.
Gelling Agent: In jams, jellies, and gummy candies, acidulants like citric acid interact with other ingredients to achieve the desired consistency.

Beverage Industry

Carbonated Drinks: Phosphoric acid is frequently utilized as an acidulant in cola beverages and various other soft drinks due to its distinctive sharp taste.

Sports and Energy Drinks: To offset the sweetness, acidulants are employed to impart a refreshing and thirst-quenching flavor.


Medication Manufacturing: Acidulants can help stabilize active pharmaceutical ingredients, adjust pH levels for optimal drug performance, and improve taste in oral medications.

Dietary Supplements: Calcium citrate and other acidulants are used in supplements, particularly for calcium fortification.

Cosmetic Industry

Skincare Products: Lactic acid and citric acid are used for their exfoliating and pH-balancing properties in various skin care formulations.

Cleaning Products

Detergents and Soaps: Citric acid, for example, is used to adjust pH, improve cleaning efficiency, and as a water softener.

Agricultural Sector

Soil Conditioners and Fertilizers: Certain acidulants are employed to adjust soil pH, creating optimal environments for plant cultivation.



  • What are acidulants in food?
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    Acidulants are compounds incorporated into food and beverages to adjust or regulate acidity levels. They can enhance flavor, act as preservatives, and affect color and texture.

  • Why are acidulants used in food?
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    They are used to preserve food, enhance flavor, improve shelf life, and sometimes aid in food processing like gelling or stabilizing.

  • Are acidulants safe to consume?
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    Yes, when used within regulatory guidelines, acidulants are safe for consumption. They are approved by food safety authorities like the FDA and EFSA.

  • Can acidulants cause allergies?
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    Acidulants are not common allergens. However, individuals with specific sensitivities should check food labels for specific types of acidulants.

  • What are some examples of natural acidulants?
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    Natural acidulants like citric acid from citrus fruits, lactic acid from dairy products, and acetic acid from vinegar are commonly used in food processing.

  • What are synthetic acidulants?
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    These are man-made acidulants, like phosphoric acid and sodium citrate, used for consistency and efficiency in food processing.

  • Do acidulants affect the nutritional value of food?
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    Generally, they do not significantly alter the nutritional content. Their main role is in food preservation and flavor enhancement.

  • Are acidulants used in all processed foods?
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    While not all, a considerable number of processed foods incorporate acidulants to prolong shelf life and enhance flavor. They are common in beverages, baked goods, and canned products.

  • How are acidulants regulated?
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    Food authorities like the FDA (U.S.) and EFSA (Europe) set regulations for the safe use of acidulants, including maximum allowable amounts.

  • Is your product non-GMO? If so, could you provide any certificates?
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    Our product is certainly GMO-free. We gladly provide you with any certification upon request, such as our IP report. Furthermore, our monosodium citrate anhydrous meets all requirements of USP, FCC, European pH range, BP, JSFA, and JP.

  • Our requirements differ a little from your specifications. Could you produce a customized product for us?
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    Of course, we are more than willing to provide you with the exact product you need. Please contact us and let us know your detailed specifications, and we make sure NIRAN provides you with the exact product you requested.


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