Which acid is used as a souring agent in vinegar, pickled vegetables, sauces, and as a raw material for seasoning?
Show answer & explanation
Correct answer: B
Explanation
The correct answer is option 2 i.e. Acetic acid.
The acid used as a souring agent in vinegar, pickled vegetables, sauces, and seasoning is acetic acid (CH₃COOH).
Key Roles:
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Vinegar: Comprises 4-8% acetic acid, providing its characteristic tangy flavor.
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Food Preservation: Acts as a natural preservative in pickles and fermented foods by inhibiting bacterial growth.
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Industrial Use: Produced via fermentation, it’s a versatile food additive (E260) and flavor enhancer.
Other Options:
- Citric Acid – Found in citrus fruits, it’s used as a preservative/flavoring in beverages and candies (not typical for pickles or vinegar).
- Tartaric Acid – Primarily used in baking (e.g., baking powder) and wine production to stabilize taste.
- Formic Acid – A harsh acid found in ant venom; unsuitable for food due to toxicity (used industrially in textiles/leather).