Acidifier agents used in food

Abstract

In this paper, there is made a study of the scientific literature concerning the toxicity of the citric, tartaric, maleic, lactic, fumarie, gluconic, glycollic and phosphoric acids. The chronic toxicity of these acids encreases in the following order: citric, malic, lactic, tartaric, fumaric, gluconic, glycollic and phosphoric. All the mentioned acids are proper to be used in food and drinks.