Acids and their salts serve a variety of functions in food, Beverages and diaetary supplements 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.
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.

Aspartic acid, Citric acid, Gluconic acid, Malic acid, Tartaric acid