1. Citric Acid: Citric acid is the most common organic acid and is widely used in a variety of foods. It has a pleasant tartness, a clean, aromatic flavor, and enhances food preservation. It is widely used in beverages, jams, canned foods, and other foods.
2. Malic Acid: Malic acid is a key component of natural fruit juices and features a mild, long-lasting sourness. Compared to citric acid, it offers a more natural sourness and has certain health benefits, making it a common citric acid replacement.
3. Lactic Acid: Lactic acid is a colorless, transparent liquid with a moderate sourness that does not mask the original flavor of foods. It is widely used in dairy products, beverages, and meat processing.
4. Phosphoric Acid: Phosphoric acid has a strong sour and astringent taste and is commonly used in processed foods and beverages to adjust the pH and taste.
