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... the addition of one per cent citric acid to rice flour prior to extrusion cooking may reduce the amount of colourant needed by 25 per cent, according to new research ... they added that the addition of one per cent citric acid increased retention of anthocyanin by 20 per cent, but sodium bicarbonates decreased retention by 50 per cent

... for example, a decision to change from using citric acid to another acidulant in a sports drink can be a major decision for a manufacturer, they said ... the new research tested this by determining whether repeated exposure to a sports drink with different acidulants (including malic acid, tartaric acid, fumaric acid and fruitaric acid) would lead to changes in long-term acceptance and preference – referred to as hedonic adjustment ... “the question asked during this investigation was whether consumers will notice a difference in a sports drink if citric acid was replaced with another acidulant and if they do, whether it would affect preference,” explained the researchers ... an initial sensory group of 10 trained panellists compared the sports drink containing the different acidulants to the original drink containing citric acid ... the trained panel reported no differences in the respective ratings for malic, tartaric, fumaric and fruitaric acid sports drinks compared with the drink containing citric acid

... the objective of this study then was to determine the effect of adding acidic food additives with different properties - acetic acid, lactic acid, citric acid and monosodium phosphate – on the properties of dough and quality attributes of the free gluten system, said the spanish team ... 2 per cent (flour basis) of the acid additive tested, with acetic acid added at half concentrations (0

... the objective of this study then was to determine the effect of adding acidic food additives with different properties - acetic acid, lactic acid, citric acid and monosodium phosphate – on the properties of dough and quality attributes of the free gluten system, said the spanish team ... 2 per cent (flour basis) of the acid additive tested, with acetic acid added at half concentrations (0 ... results the researchers findings show there was a large alveolus size and consequently large volume - around 950 cm3 - obtained in the loaf of bread when phosphate was added, suggesting that “phosphate has a greater effect on the dough’s characteristics than any other organic acid tested

... the study, published in the journal of agricultural and food chemistry, shows that acetic and citric acid treatments, adding calcium lactate, or applying asparaginase did not affect acrylamide formation under par-frying conditions ... enzymes such as dsm’s preventase and novozyme's acrylaway, work by converting asparagine into aspartic acid, thereby preventing it from being converted into acrylamide ... results showed that, for the production of frozen partially-fried (par-fried) french fries, acetic and citric acid, calcium lactate (puracal pp fcc, purac) and asparaginase (acrylaway, novozymes) were ineffective at reducing acrylamide, despite earlier promising results from laboratory tests

... a method involving rapid baking at lower temperatures coupled with the addition of acidulents could increase residual natural source antioxidants in baked foods, new research has found the authors, who published their findings in the journal of the science of food and agriculture , found that blue corn-containing cookie s baked with citric acid in a convection oven retained the maximum total anthocyanin content (tac) ... method a cookie formula with a high level of blue corn was developed with added acidulents including citric acid, lactic acid and glucono- δ -lactone (gdl) and baked in ovens with different heat transfer coefficients ... they added that gdl, citric acid and lactic acid all increased residual tac in both the cookie dough and the final cookies but citric acid, with three replaceable hydrogen ions, retained the highest level of anthocyanin content in the cookies

... beck said:“traditional cereal bars use emulsifiers, sorbitol, citric acid, glycerin, all of which have to be declared on product packaging with an e-number

... working with dr guillermo hough at the university of argentina, beeren is examining different versions of juice-based citrus drinks, with varying levels of citric acid and sugar, using scientific analysis, consumer groups and an expert panel

... in a joint statement, the companies explained that, in may 2009, antidumping duty (ad) and countervailing duty (cvd) orders were imposed on imports of citric acid products from china ... these orders require that importers of chinese citric acid products to post cvd duties of between 3 ... "by transshipping the citric acid products and declaring the intermediate country as the country of origin, chinese producers and exporters avoid payments of these duties ... "at least one official of a major chinese citric acid producer has made public statements confirming this practice", they added ... the us citric acid companies then highlighted a disclosure from the july 2010 edition of corn products china news: 'in order to avoid anti-dumping duty and cvd in the us, chinese citric acid producers usually make use of overseas traders with no anti-dumping or cvd cases in the us to export citric acid to the us, disclosed by mr ... (anhui bbca), one of the leading citric acid producers in china' ... adm, cargill and tate & lyle went on to say: "the request to investigate possible circumvention by chinese citric acid products through thailand is only the first of several possible anti-circumvention actions to be filed by the american citric acid industry ... producers continue actively to monitor and collect information on global chinese shipments and are gathering evidence regarding possible transshipment of chinese citric acid products through a number of other countries, including israel, indonesia, india, the dominican republic, japan, 2 korea, and taiwan" ... citric acid industry is monitoring imports for possible product mislabeling, including the practice of blending chinese citric acid products with other ingredients in order to avoid duty payments

... concern around stock levels of commodities such as sugar, wheat and corn, is claimed by ingredients group jungbunzlauer as the rationale behind its 10 per cent hike in the price of its xanthan gum, erythritol and citric acid products ... it said that the price increase will apply across its citric acid and citrate range, as well as its xanthan gum, gluconates and specialty products and erythritol ... the swiss group operates production sites in austria, canada, france and germany and has been increasing capacity in recent years to extend the volumes of xanthan gum, citric acid, calcium citrate, and gluci-delta-lactone ingredients range