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Acidulants & Citrates

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Cargill has a wide and diversified line of ingredients especially developed to meet the food and beverage industries. From the development of exclusive systems to the provision of technical resources and international know-how, the focus is to create solutions that meet the sensory, functional and nutritional expectations of consumers.

Acidulants and citrates are ingredients widely used in foods and beverages for the unique properties they give the final product. There is a great diversification of their functions, which can range from pH adjustment and flavor enhancement to prevention of enzymatic browning in fresh foods.

Regarded as “GRAS” (Generally Recognized as Safe) by the FDA (Food and Drug Administration) and safe by the committee of Experts from the FAO/WHO, without restriction of use within good manufacturing practices, they are added to carbonated and non-carbonated drinks, juices, soft drinks, drinks with low calories and isotonic drinks, because they have aromatizing, plugging properties and also increase the efficacy of antimicrobial preservatives.  In addition to being used widely in drinks, the acidulants are used in jams, conserves, candies, bubble gums, sauces, frozen foods, among them vegetables and fruits.

Cargill has a local production of acidulants and citrates, with operations located in Uberlândia (Minas Gerais State). This gives customers a close control and follow-up, assuring the production of safe foods that reach consumers everyday.

Our production has progressed in large scale to meet the demands of various applications around the globe.

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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.