Contents Chapter2 Nature and composition of organic acids 1 2 eneral racterization ...... Structural description. An overview of individual organic acids and their applications. 2.3.1 Acetic acid. .25 23.2 Ascorbic acid .26 23.3 Benzoic acid. .20 2.3.4 Cinnamic acid 28 )35 Citric acid. 236 Formic acid 20 027 Fumaric acid 21 22只 Gluconic acid 39 239 2.3.10 231 acid Propionic acid 2.3.12 Sorbic acic 2.3.13 Succinic acic 39 2.3.14 Tartaric acid .39 2.3.15 Other acids.. …40 2.4 General applications. .41 25 Food products naturally containing organic acids. .42 251 Fruit 47 252 .43 2.5.3 Wine and vinegar 43 254 44 4☑ Bakery products 25.9 Honey. AA References. .44 Chapter 3 Application of organic acids in food preservation.. 57 3.1 Introduction. .5 3.2 Foodstuffs. 3.2.1Mea 51 2)11 Cured meat .52 3.2.12 Poultry .52 3213 Seafood. 2 2)) Acidic foods 323 and vegetables ruit Salad 3.2.7 Vegetables .54 vi Contents Chapter Nature and composition of organic acids 2 ............................ 21 2.1 General characterization ...................................................................... 21 2.2 Structural description ........................................................................... 23 2.3 An overview of individual organic acids and their applications ................................................................................... 25 2.3.1 Acetic acid................................................................................. 25 2.3.2 Ascorbic acid ............................................................................ 26 2.3.3 Benzoic acid.............................................................................. 26 2.3.4 Cinnamic acid .......................................................................... 28 2.3.5 Citric acid.................................................................................. 29 2.3.6 Formic acid ............................................................................... 30 2.3.7 Fumaric acid............................................................................. 31 2.3.8 Gluconic acid............................................................................ 32 2.3.9 Lactic acid ................................................................................. 33 2.3.10 Malic acid.................................................................................. 35 2.3.11 Propionic acid........................................................................... 36 2.3.12 Sorbic acid................................................................................. 37 2.3.13 Succinic acid ............................................................................. 39 2.3.14 Tartaric acid.............................................................................. 39 2.3.15 Other acids................................................................................ 40 2.4 General applications.............................................................................. 41 2.5 Food products naturally containing organic acids........................... 42 2.5.1 Fruit ........................................................................................... 42 2.5.2 Juices.......................................................................................... 43 2.5.3 Wine and vinegar.................................................................... 43 2.5.4 Dairy.......................................................................................... 44 2.5.5 Coffee......................................................................................... 44 2.5.6 Bakery products....................................................................... 44 2.5.7 Honey ........................................................................................ 44 References ......................................................................................................... 44 Chapter Application of organic acids in food preservation 3 ............ 51 3.1 Introduction............................................................................................ 51 3.2 Foodstuffs ............................................................................................... 51 3.2.1 Meat ........................................................................................... 51 3.2.1.1 Cured meat............................................................... 52 3.2.1.2 Poultry ...................................................................... 52 3.2.1.3 Seafood..................................................................... 52 3.2.2 Acidic foods.............................................................................. 53 3.2.3 Confectionery........................................................................... 53 3.2.4 Fruits and vegetables .............................................................. 53 3.2.5 Fruit juices................................................................................. 53 3.2.6 Salads......................................................................................... 54 3.2.7 Vegetables ................................................................................. 54