Lab Report 3 - FST 202 - As1164e2
Lab Report 3 - FST 202 - As1164e2
RESULTS
Table 5.3: Total Acidity of Food Samples
Titratable
Sample Predominant acid acidity(%)
Orange Juice
Apple Juice
Yogurt Drink
Coca Cola
Another three types of predominant acids found in beverage products were, fumaric,
tartaric and acetic acid.
Fumaric acids (E297) is a naturally exist in live cells chemical compound, produced also
in human skin when exposed to sunlight and also exist in some fruits and vegetables. It also a
food acidulant that has an intense taste, crystalline, odourless substance non hydroscopic and
with limited solubility in water. As it is not highly soluble, it only has some limited
applications in the food and beverage industry. Fumaric acids were used as leavening agent,
flavour enhancer, and pH control. It is popularly used in cheesecake mixes, dessert powders
that contain gelatin, and powdered drinks. The powerful flavor and reasonable price of
fumaric acid make it an magnificent alternative for making feeds for animals.
Next, for tartaric acid (E334), it was very regularly used in the past. Nevertheless, the
majority of its applications are now replaced with citric acid. Its most regular application is
its use as raw material to manufacture bread improver emulsifiers. Tartaric acid is frequently
used as an acidulant in grape- and lime-flavored beverages, gelatin desserts, jams, jellies, and
hard sour confectionery.
Lastly, for acetic acid (E260), it is generally used in pickling industry as the vinegar that
is fermented naturally has variable pH. Acetic acid is available in a liquid form and is in high
concentrations strongly corrosive. It is also used in flavourings, confectionary items and acts
as natural preservatives. Presently can be produced by fermentation (natural acetic acid) or by
synthesis, in food mostly natural acetic acid is used. Acetic acid has a very intensive specific
pungent smell and taste, commercially is used as 6-10% solution.
2. Describe the role of phosphoric acid in carbonated drink.
Phosphoric acid characteristic is colourless and odourless crystalline liquid. Its function to
gives soft drinks a tangy flavour and prevent the growth of mould and bacteria. Mould and
bacteria can multiply easily in sugar solution. Moreover, most of soda’s acidity also comes
from phosphoric acid. Phosphoric acid also goes under E338, orthophosphoric acid and
phosphoric (v) acid. Phosphoric acid is made from the mineral phosphorus. It can be found
naturally in our body. It work with calcium to form strong bones and teeth. It is also helps to
support kidney function and the way our body uses and stores energy. Phosphorus also helps
our muscles recover after a hard workout. The mineral plays a major role in the body’s
growth and it’s even needed for production of DNA and RNA, the genetic codes of living
things. Firstly phosphorus is turned to phosphorus pentoxide through a chemical
manufacturing process and it’s then treated again to become phosphoric acid. Phosphoric acid
mostly used in particular cola and root beer beverages. Its function as an acidulant and
provides the specific tart to the flavour of these product.
CONCLUSION
To sum up, titration method is a method that mostly used to demonstrate quantitation
of titratable acidity (TA) in food samples. In this experiment, the titratable acidity of samples
is different depends on samples itself. Result of TA using titration method for orange samples
is 0.402% and 0.384% for apples juice samples, 0.54% for yogurt drinks sample and lastly
0.294% for Coca-cola sample. Titratable acidity refers to the total concentration of free
protons and undissociated acids in a solution that can react with a strong base and be
neutralized. The result shown that yougurt drink sample have highest titratable acidity
(0.54%) and the predominant acid is lactic acid. Whereby Coca-cola sample have lowest
titratable acidity (0.294%) and the predominant acid is phosphoric acid. This is due to the
predominant acid in this beverage. Which is the acid is weak acid that ionized slightly in
aqueous solution and have undissociated acid in the sample solution. We can say that the
weaker the predominant acid in the sample or the more the undissociated acid in the sample
solution. The higher the titratable acidity in the food samples.
References
https://www.healthline.com/health/food-nutrition/is-phosphoric-acid-bad-for-me
https://chem.libretexts.org/Ancillary_Materials/Exemplars_and_Case_Studies/Exemplars/Fo
ods/Polyprotic_Acids_and_Bases_in_Cola_Drinks
pH and Titratable Acidity (slide 10). Barry H. Gump, Ph.D. Professor of Beverage
study/career-technical/viticulture-enology/downloads/conferences/technical-symposia/2014-
dec-wine-chemistry/2014-ts-3-ph-ta-n2.pdf
https://www.ck12.org/book/chemistry---intermediate/section/21.3/