XploreMR has compiled a study on beverage acidulants, which offers an analysis and forecast of the beverage acidulants market, in its publication titled, Beverage Acidulants Market: Global Industry Analysis 2013–2017 and Opportunity Assessment 2018–2027. This report on the beverage acidulants market covers some of the vital facets that are key influencing factors on the demand and supply of beverage acidulants over the next several years. An in-depth review of the growth drivers, potential challenges, different trends, and opportunities for market participants equip readers to fully comprehend the overall landscape of the beverage acidulants market. The report on the beverage acidulants market also covers the analysis of key regions and countries of particular interest that are anticipated to become frontrunners or remain laggards over the forecast period. The report includes a historical analysis of the market from 2013 to 2017, and provides forecasts from 2018 to 2027 in terms of volume in metric tons and revenue in US$.
Beverage acidulants are additives that are added to give a sharp taste to finished products or beverages. Acids, in the form of acidulants, have been used for decades as important contributors to flavour, and the environment that is produced by the acid prohibits the growth of many harmful microorganisms.
Most beverages need the inclusion of an acidulant to give a sour or acidic taste.
Major beverage acidulants include acetic acid, fumaric acid, citric acid, malic acid, phosphoric acid, lactic acid, and tartaric acid. Each beverage acidulant has its own taste profiles. The most common, citric acid, has a lemony taste, while acetic acid possesses a familiar vinegar flavour. Also, tartaric acid gives a sharp taste that doesn't last for a long time, while malic acid possesses a sharp taste with a slower build up. Lactic acid has a flavour that lasts and is relatively mild.
Natural foods from which the acidulants are extracted include oranges, tomatoes, apples, lemons, and citrus fruits. Citric acid is derived from citrus fruits, and it is by far the most widely used acid in food and beverage products. Initially, it could only be extracted from citrus fruits, but now, most of it is prepared by fermentation. Around half of all citric acid in food and beverages is used as a beverage acidulant.
Beverage Acidulants Market: Global Industry Analysis 2013-2017 and Opportunity Assessment 2018-2028Buy Now
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