Citric acid is an important organic acid, colorless crystals, often containing one molecule of crystal water, odorless, has a strong sour taste, and is easily soluble in water. Natural citric acid is widely distributed in nature. Natural citric acid exists in the bones, muscles and blood of plants such as lemons, citrus, pineapples and other fruits and animals. Artificially synthesized citric acid is produced by fermentation of sugar-containing substances such as sugar, molasses, starch, and grapes.It is mainly used as an additive in food like jam. So why should citric acid be added in the production of jam? What role does citric acid play?
1. Citric acid has a bactericidal effect
The citric acid contained in lemon is a natural antiseptic and antiseptic. Adding an appropriate amount of lemon juice when making jam can remove some of the bacteria in the jam, so that the jam can be better preserved.
2. Citric acid can improve the gloss of jam
Adding citric acid to the jam can make the jam look more shiny, so that the jam will look more beautiful, and the unique aroma of citric acid can also make the jam smell more fragrant.
3. Citric acid can play a role in regulating taste
Citric acid can neutralize the sweetness of jam, thereby adjusting the taste of jam, making jam more sour, sweet and delicious
4. Citric acid helps the gel of jam
One reason for adding proper amount of citric acid during jam production is that citric acid helps the jam gel. Because pectin forms a network when it freezes. The formation of this network requires sufficient hydrogen ions, so the addition of citric acid can increase the acidity and improve the coagulation power of pectin. The lower the PH value, the same amount of pectin can form a harder gel
In summary, adding citric acid is very helpful to the production of jam. Therefore, more or less citric acid is present in the jam we eat in our lives.