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The Acidulant Properties of L‐aspartic Acid
Author(s) -
STONE HERBERT
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb01888.x
Subject(s) - aspartic acid , citric acid , chemistry , amino acid , biochemistry , food science
SUMMARY Preliminary studies suggest L‐aspartic acid possesses acidulant properties of potential use in foods. Present costs are not competitive with citric acid, though special application may exist. The concept of using amino acids as flavoring materials is suggested, with a second role in improving nutritional quality.