Nutrition · g per 100 g
Organic Acids
Organic acids (citric, malic, lactic, acetic) sharpen flavour, preserve foods, and influence pH for canning and fermentation. They contribute little energy but define vinegar, yoghurt, and citrus.
Components
Highest in Organic Acids
Top 10 ingredients (per 100 g edible portion).
- Malic Acid 99.6 g
- Citric Acid 99.5 g
- Lactic Acid 80 g
- Encapsulated Ascorbic Acid 75 g
- High Acid DATEM 8 g
- Smoke Flavour 5 g
Lowest in Organic Acids
Bottom 10 among ingredients with a recorded amount.
- Smoke Flavour 5 g
- High Acid DATEM 8 g
- Encapsulated Ascorbic Acid 75 g
- Lactic Acid 80 g
- Citric Acid 99.5 g
- Malic Acid 99.6 g