Discussion Board

Your help please.

The ingredient of some of the condiments that I use contain Acidity Regulator (330).

I have always been wary of additives, preservatives, colouring and flavouring,... but they are everywhere. I guess some of them are less harmfull than others.

What about 330 ? Why is it used ?

Does it overtax the body ? It is better to avoid any food with Acidity Regulator ? After all, alkaline is better to the body than acidity ? Right ? Is is obsorbed into the body ? Is it a natural compound or engineered ?...

Thanks in advance.

Just another name for citric acid.
Kate

Thanks katydid. What about critic acid ? Apology I never studied food technology. What is it used for ? How does it impact our body ? Am I better off avoiding it ? What purpose does it serve ? What direct and indirect harms does it cause ?

Citric acid is found in lemons and other fruit. It's a natural antioxidant. If you don't want your bananas to turn brown in a fruit salad, you dip them in lemon juice. The citric acid stops the browning reaction. It can also be added to things like artificial lemonade to give it the bite of natural lemons. I use a dilute citric acid solution on my sprouts to keep them fresh. The only hazard I could find was in the following:

Citric Acid (Acid Regulator 330): Food acid, naturally derived from citrus fruit, although commercial synthesis is by fermentation of molasses. It is used in food as an antioxidant as well as enhancing the effect of other antioxidants, and also as an acidity regulator. Present in virtually all plants, it was first isolated in 1784 from lemon juice, by the Swedish chemist Carl Wilhelm Scheele, and has been used as a food additive for over 100 years. Used in biscuits, canned fish, cheese and processed cheese products, infant formulas, cake and soup mixes, rye bread, soft drinks, fermented meat products.  Damages tooth enamel.  When citric acid is produced from corn, manufacturers do not always take out the protein which can be hydrolysed and create MSG (621) causing reactions in MSG-sensitive people.

I wouldn't worry about it.

Kate

Thanks Kate. Your response & your time are appreciated.

Good to know.