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Tomato acid is mostly Citric acid and Malic acid at a 1 to 0.6 ratio respectively in the ripe red fruit. In the green fruit the ratio is 1 to 1.3.
Therefore the acid in Tomato sauce contributed by the Tomatoes is Citric acid and Malic acid.
Tomato sauce may however have other acidic ingredients that substantially contribute to its finished acidity.
All Vinegars are principally Acetic acid. Some may also contain smaller amounts of other acids from their original ingredients. For example Tartaric acid from Grapes in Wine vinegars and Malic acid in Apple vinegars.
Lemon & Lime juice contribute Citric acid.
Wine contributes mostly Tartaric acid.
Tamarind contributes mostly Tartaric acid.
Sour Milk, Cream and Yoghurts contribute Lactic acid.
Acids can also be added during food processing to act as acidity regulators. These may be listed by reference (E) numbers; the most common of which are which are as follows:
E260 - Acetic acid
E270 - Lactic acid
E296 - Malic acid
E300 - Ascorbic acid (Vitamin C)
E330 - Citric acid
E334 - Tartaric acid
There are also many more acids and acidity regulators used in food processing, all of which can be found via their E numbers, although most likely not in the amounts or as commonly as those listed above in Tomato sauce.
See:
http://books.Google.com.au/books?id=vpbu54ttIlIC&pg=PA250&lpg=PA250&dq=citric+acid+and+malic+acid+in+tomatos&source=web&ots=wPccsgsirZ&sig=AlImJbJ2EJbwYRjnU28cqoANJnc&hl=en
http://en.wikipedia.org/wiki/E_number
Wiki User
∙ 16y ago
Wiki User
∙ 12y agoWiki User
∙ 11y agoCitric acid is highest. Also are malic, oxalic, succinic, glycolic, tartaric, phosphoric, hydrochloric, sulphuric, fumaric, pyrrolidinonecarboxylic and galacturonic acids.
Wiki User
∙ 13y agoacetic acid is present in tomato
Wiki User
∙ 15y agoascorbic acid or vitamin c
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