Citric Acid

• An antioxidant agent which enhances dough cohension, strength and consistency. It is a weak organic acid that has antioxidant properties. It is mainly used as an acidity regulator and as an odor/flavour enhancer. It is, also, used as a preservative in fruit, bakery, vegetable products etc., thus, preventing the spoilage of food products caused by enzymatic reactions. It also, prevents some kinds of fresh-cut produce, like sliced apples, from turning brown. Finally, it helps in making the texture of foods such as jam, dough, cheese and creams more consistent and thicker.

1kg

Kenfood

Bakery