b is right
because citric acid is a acid
Citric acid is used both as a natural flavor enhancer and preservative in a variety of foods, such as jams and jellies, and canned fruits and vegetables. It's also used in ice cream, fruit drinks, candy, and carbonated beverages. It helps to regulate acidity, functions as an antioxidant and helps retain color.
Citric acid is used to preserve Food due to it's property of antioxidants will discuss in this answer.☞ Citric Acid ☜Citric Acid (CA) is an important organic acid. Its molecular formula is C6H8O7.
It is a colorless crystal. It often contains a molecule of crystal water. ,soluble in water. Its calcium salt is more soluble in cold water than hot water. This property is often used to identify and isolate citric acid. Anhydrous citric acid can be obtained by controlling the appropriate temperature during crystallization . It has many uses in industry, food industry, makeup industry, etc.
Acid nameCitric acid
English nameCitric Acid
Melting point153 ℃ (loss of water)
Boiling pointDecomposition at 175 ℃
Water solubleSoluble in water
Density1.542g / cm 3
ExteriorWhite crystal powder
Chemical Name3-hydroxy-1,3,5-pentanetricarboxylic acid or 2-hydroxypropane-1,2,3-tricarboxylic acid.☞ Introduction to Citric acid ☜
Citric acid is the largest organic acid produced by biochemical methods in the world. Citric acid and salts are one of the pillar products of the fermentation industry, mainly used in the food industry, such as sour agents, solubilizers, buffers, antioxidants Deodorizing deodorant, flavor enhancer, gelling agent, toner, etc.
In terms of food additives, it is mainly used for carbonated beverages, fruit juice beverages, lactic acid beverages and other refreshing beverages and pickled products, and its demand varies depending on the seasonal climate. Citric acid accounts for about 2/3 of the total consumption of sour agents.
Adding citric acid to canned fruits can maintain or improve the flavor of the fruits in the collection, increase the acidity (lower pH value) of some fruits with lower acidity during storage (reduce the pH value), weaken the heat resistance of microorganisms and inhibit their growth, and prevent low acidity Bacterial swelling and destruction of canned fruits often occur.
Adding citric acid as a sour agent to sweets is easy to coordinate with fruity taste. The use of citric acid in gel foods such as sauces and jellies can effectively reduce the negative charge of pectin, so that hydrogen bonds between pectin molecules can be combined to gel. When processing canned vegetables, some vegetables react in an alkaline manner. Using citric acid as a pH adjuster can not only play a seasoning role, but also maintain its quality. Citric acid has the characteristics of chelation and pH adjustment so that it can increase the performance of antioxidants in the processing of quick-frozen food, inhibit enzyme activity, and extend the shelf life of food.
b option is correct
Hey friend, The world market of citric acid (CA) is one of the largest and fastest growing markets in the biotechnological industry. Microbiological processes for CA production have usually used the mycelial fungi Aspergillus Niger as a producer and molasses as a carbon source. In this paper, we propose methods for CA production from renewable carbon substrates (rapeseed oil, glucose, glycerol, ethanol, glycerol-containing waste of biodiesel industry and glucose-containing aspen waste) by the mutant strain Yarrowia lipolytica NG40/UV5. It was revealed that Y. lipolytica grew and synthesized CA using all tested raw materials. The obtained results are sufficient for industrial use of most of the raw materials studied for CA production. Using rapeseed oil, ethanol and raw glycerol (which is an important feedstock of biodiesel production), a high CA production (100-140 g L ⁻¹ ) was achieved.
It is a natural and organic acid found in especially citrus fruits and vegetables. It has sour flavor,preservative quality and acts as an acidic pH buffer. The acidic pH buffer makes it useful for preserving the foods such as jams,jellies,pickles,canned foods and meat products
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Preservatives, or food additives, prevent bacteria from growing in food. They’re key in maintaining freshness in food that must last long enough to get from the source to the grocery store, and ultimately to your dinner table.
They also contribute to taste, texture, and improve appearance. In some cases, they improve nutritional value and the FDA asserts that the additives decreased malnutrition rates across the United States.
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