Naturell AB

Citric acid occurs in the form of white, odorless crystals, has a rather distinct, sour taste. It is an acidity regulator – added to production, it is responsible for lowering the pH, thus also acting as a preservative, because acidification allows for extending the shelf life. Citric acid then allows for increasing the sour taste of food products, also making the products more sour. It is an antioxidant, has a whitening effect, affecting the color of fruit or vegetables. It has the ability to help stabilize emulsions and prevents fat separation.

Acid casein is a fine-grained, loose powder with a light color and neutral smell and taste. It is produced from pasteurized and skimmed milk coagulated with hydrochloric acid. After coagulation and formation of curd, it is separated and washed from whey proteins in order to purify the final product. The raw material is later concentrated, ground and dried.

Acetic acid is a clear, colorless liquid with a pungent odor. It is soluble in water and is characterized by high hygroscopicity. Ethanoic acid is highly corrosive, which is why it is usually used in diluted form. Different names are used for its solutions depending on the degree of dilution. A solution with a concentration of 70% – 80% is called acetic essence, while a solution containing 6% – 10% acetic acid is called food vinegar. Salsal Trading SA offers acetic acid in a concentration of 25% – 90%. Since this chemical reagent occurs in nature in acidic form, it has preservative properties used in food production, and is also a pH regulator and flavor enhancer.