It may just be acids. Cf Eurodicautom:

"Subject Agriculture - Food Industry - Livestock Industry - Fisheries - Bio-industry (AG)



Definition las sustancias que incrementan la acidez de un alimento o le confieren un sabor ácido

Reference Directiva 95/2/CE del Parlamento Europeo y del Consejo relativa a aditivos alimentarios distintos de los colorantes y edulcorantes , DOCE 61/1995, 2
(1)
TERM acidulante

Reference Directiva 95/2/CE del Parlamento Europeo y del Consejo relativa a aditivos alimentarios distintos de los colorantes y edulcorantes , DOCE 61/1995, 2


Definition substances which increase the acidity of a foodstuff and/or impart a sour taste to it

Reference European Parliament and Council Directive N° 95/2/EC on food additives other than colours and sweeteners
(1)
TERM acid

Reference European Parliament and Council Directive N° 95/2/EC on food additives other than colours and sweeteners;OJ 1995 L 61/2"

Precisamente ahora estoy traduciendo una página de fabricantes de acidulantes, edulcorantes, emulsificantes, etc. del inglés al español.

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Note added at 8 mins (2003-09-05 11:15:36 GMT)
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ACIDULANTS

Acids and their salts serve a variety of functions in foods that include the following:

1. Flavoring to provide a desired taste and serve to intensify, enhance, blend of modify the overall flavor of the product.
2.Reduction of the pH to prevent or retard the growth of microorganisms and the germination of spores; and top increase the lethality of the process.
3.Maintence or establishment of pH by serving as buffering agents. Usually a combination of free acids and salts are used.
4.Chelation of metal ions to assist in minimizing lipid oxidation (Cu, Fe), reducing color changes and controlling texture in some fruits and vegetables.
5.Alteration of the structure of foods including gels made from gums (pectin, carrageenan), and proteins.
6.Interaction with proteins and emulsifiers to modify the structure of foods such as doughs, alter the heat stability of proteins, and to serve as an emulsifier in processed cheese.
7. Modification of sugar crystallization in hard candy manufacturing.

http://class.fst.ohio-state.edu/fst621/Lectures/ACIDU.htm

I think that's what it is.

HTH

Sheila


Danlac :: Providing cheesemaking supplies to the food processing ... - [ Traduzca esta página ]
... Lactose 4.5-5% 5. Minerals 0.7% It is these components in Cheesemaking which are ... additive
to lower the pH, either by culture or just acidifier (citric, lactic ...
www.danlac.com/archive/arc9-2002.shtml - 42k - En caché - Páginas similares

[PDF]A taste for
Formato de archivo: PDF/Adobe Acrobat - Versión en HTML
... Cheesemaking technology Dairy Industries International July 01 31 cheese Modern day
cultures are ... A taste for Figure 1. The acidifier selected (MT-53) showed a ...
www.dsm.com/dfs/dairy/publications/ ~down/art_bob_savage_dii_2001.pdf - Páginas similares