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beverages, confections, jams, jellies, gelatine desserts, preserves, processed fruits, processed vegetables, wine

Citric acid, malic acid and fumaric acid are acidulants, used to add a ‘sour’ taste to foods and soft drinks and as preservatives. Citric acid is a naturally occurring organic acid, common to all living things, and is produced commercially through fermentation. Malic and fumaric acids are synthetic acidulants.

Cleaning products

An excellent buffer  

Understanding the chemistry of citric acid is as easy as ABC.  It is an acid and reduces the pH of a system thereby imparting a sour flavor.  It is an excellent buffer which allows a system to remain pH stable.  It is an very good complexing agent (chelant) and ties up metal ions which can affect the stability of the end product.

Acidulant properties 

Product Key food / beverage properties Flavour profile
Citric acid pH reduction, buffer component, metal complexing, high solubility Immediate citrus-sour type
Malic Acid pH reduction, buffer component, high solubility Slightly delayed apple-sour type
Fumaric acid pH reduction, buffer component, limited solubility Intense acidic sour
Sodium citrate Buffer component, emulsifying salt slightly saline
Potassium citrate Buffer component, sodium substitute Slightly saline
Calcium citrate Calcium supplement neutral
Zinc citrate Zinc supplement neutral

The information contained on this site should not be construed as recommending the use of our product in violation of any patent, or as warranties (expressed or implied) of non infringement or its fitness for any particular purpose.  Prospective purchasers are advised to conduct their own tests, studies and regulatory review to determine the fitness of Tate & Lyle products for their particular purposes, product claims or specific applications.

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