A Nutrient Synthesized In Good Amounts By From Animals Mostly Food Acids We Consume Regularly

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Food Acids We Consume Regularly

Food acids are the vital acids found in natural and synthetic food products that give them a particular flavor or hue. Many fruits, vegetables and dairy products contain some type of acid. The human body tends to react differently to different types of food acids. Some of these acids provide nutrients or help alleviate some diseases, while some have negative effects on health when not consumed in the right amounts.

Citric Acid: This is a natural preservative found mainly in citrus fruits. Lemons and limes are the best sources of citric acid, followed by other citrus fruits and strawberries, tomatoes and pineapple. A large amount of all citric acid produced is contained in soft drinks and other beverages, where it enhances flavors and adds a slightly sour taste. Citric acid also acts as a preservative and flavor enhancer in foods, including frozen foods, meat products, canned vegetables, jams, gelatins, candies.

Malic Acid: This is a component of many of the foods we eat every day; It is primarily found in candy, diet sodas, and other artificially sweetened beverages because of its ability to mask artificial flavors and alternative sweeteners. The most famous food for its high content of malic acid is the apple. Other fruits with a very high acid concentration are lychees, peach nectarines, cherries, tomatoes, bananas, mangoes and strawberries.

Tartaric Acid: This compound is found naturally in many plants, especially grapes, tamarinds, pineapples, potatoes, carrots and bananas. It is also one of the special acids found in wine. Tartaric acid can be added to food when a sour taste is desired. Tartaric acids have a dual role of an antioxidant and an anti-inflammatory that can help boost the immune system and promote overall well-being.

Acetic Acid: Acetic acid, also known as ethanoic acid, is a sour-tasting compound best known for its sour taste and pungent odor in vinegar, pickles, and sourdough bread. It is produced by the fermentation and oxidation of ethanol and the distillation of wood. Acetic acid has many functions, but it is mainly used as a chemical reagent, fungicide, herbicide and solvent in a variety of industries such as food, agriculture, cosmetics and cleaning.

Oxalic acid: Oxalates or oxalic acids are a compound found in many plants and vegetables. It is also produced in the body by the metabolism of glyoxylic acid or ascorbic acid and does not pass through metabolism, but is excreted in the urine. The body is known to absorb oxalic acid from only a handful of foods, including peanuts, walnuts, cocoa, guava, wheat bran, rhubarb, spinach, beets and beet greens, and chocolate.

Benzoic acid: A natural source of benzoic acid is gum benzoin, which comes from the bark of certain trees, but it can also be made synthetically. Benzoic acid is very useful as a preservative to make food products last longer, as well as to kill harmful yeast and bacteria. Benzoic acid is present in various products, including cranberry sauces, prunes and prunes, jams, jellies and candied fruits.

Butyric acid: Butyric acid, also known as butanoic acid, is a short-chain saturated fatty acid with a 4-carbon backbone found as esters in animal fats and vegetable oils. Butyrate is produced as an end product of a fermentation process such as the decomposition of butter carried out only by obligate anaerobic bacteria. It is found in milk, especially sheep’s and buffalo’s milk, goat’s milk, cheese and butter.

Lactic acid: This is an organic compound which is white and soluble in water in its solid state and colorless in its liquid state. It is produced both naturally and artificially, but is naturally present in many food products through natural fermentation in products such as cheese, yogurt, soy sauce, sourdough, meat products and pickled vegetables. Lactic acid in food products usually serves as either a pH adjuster or a preservative. It is also used as a flavoring agent.

Tannic acid: Tannic acid, or tannin, is a bitter-tasting compound derived from plants. It’s the ingredient in red wine or unripe fruit that makes the mouth want to puke. Grapes contain a high concentration of tannins that are critical to the art of winemaking. Other products that contain this acid are green tea, nettles, oak wood, berries, Chinese galls, dates.

Caffeo-tannic acid: This is a chlorogenic acid, from coffee, which produces caffeic acid by precipitation with baryta and lead salts. It is known for relatively lower toxicity and is widely used in many other fields such as food, food additives and cosmetics.

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