TERM PAPER

CARBOXYLIC ACID USAGE IN FOOD PRODUCTION

By:
BARRIOS JERALDINE T.
DUMAGIN JAZVER
NARIDO JUNARD
IGOT ELAIZA
PELAYO FRANCIS
REJUSO TWINKLE B.
GOMEZ HILARION
BARRUGA JOHN RICHARD
BAGALIHOD MARK JOHN
SOLMAYOR RICHARD

BS CRIMINOLOGY 10

APRIL 2024
 ACKNOWLEDGEMENT
First of all, the researchers would like to thank the Almighty God for His glory and guidance that
He bestowed upon us during this term paper project. We would also like to express our sincerest
gratitude to our instructor Sir jairick Cris Edong Rodrigo for his continuous support, guidance
and trust. His advice and knowledge help us throughout the completion of this project. To our
Parents who have continuously supported us financially to accomplish this project a very
SPECIAL THANK YOU for your parental presence and constant guidance And to my fellow
researcher Thank You for your hard work and sleepless night that you’ve sacrifice in order for us
to complete this projects
 DEDICATION
This research paper is sincerely dedicated to our supportive parents who encouraged and inspired
us in conducting this study. They have never left our side throughout the process and gave us
strength and hope when we thought of giving this up. They provided us a great. Sense of
enthusiasm and perseverance in continuing this. Without their love and assistance, this research
would not have been made possible.
Moreover, We dedicate this research paper to our subject teacher, Sir Jairick cris Econg Rodrigo,
who constantly guiding and teaching us to make this study even better, to our family for cheering
up for us, and to our friends who have helped us in finishing this project. We really appreciate
there words of advice and in continuously giving us moral, emotional, and financial support.
And lastly, we dedicate this research paper to the Almighty God who gives us strength, wisdom,
guidance, power of thinking, security, competence, and for giving us good health while doing
this. All of these, we offer to you.
 ABSTRACT
Carboxylic acids, characterized by the presence of a carboxyl functional group (–COOH),
are a diverse group of organic compounds that hold a pivotal role in food production. This
abstract aims to comprehensively explore the multifaceted applications of carboxylic acids in
various dimensions of food processing and culinary arts.
One notable contribution of carboxylic acids in food production is their role in flavor
enhancement. These compounds, whether natural or synthetic, play a crucial part in providing
the distinctive tanginess, sourness, and complexity of flavor observed in a wide range of food
products. From the acetic acid found in vinegar to the citric acid present in citrus fruits,
carboxylic acids contribute to the development of unique taste profiles that tantalize the palate
and elevate culinary experiences.
In addition to flavor enhancement, carboxylic acids are instrumental in food preservation. As
organic acids, they possess antimicrobial properties that effectively inhibit the growth of spoilage
microorganisms and foodborne pathogens. This antimicrobial activity makes them invaluable as
preservatives in various food products, including acidic sauces, dressings, and fermented foods
like pickles and kimchi.
Carboxylic acids also serve as essential agents for pH regulation in food processing. By
modulating acidity levels, these compounds influence enzymatic activity, protein denaturation,
and the overall stability of food systems. Whether adjusting the pH of dough in baking or
controlling the fermentation process in cheese-making, carboxylic acids contribute to the
development of desirable textures and structures in food products.
Moreover, carboxylic acids play a significant role in nutritional fortification. Certain
carboxylic acids, such as ascorbic acid (vitamin C) and folic acid, are essential nutrients that
contribute to the overall nutritional profile of foods. Through fortification strategies, these
compounds are incorporated into food products to address specific dietary deficiencies and
improve public health outcomes.
In conclusion, the utilization of carboxylic acids in food production is multifaceted,
encompassing flavor enhancement, preservation, pH regulation, and nutritional fortification.
Their versatile applications extend across various stages of food processing, from ingredient
selection and formulation to final product development. This abstract sheds light on the diverse
roles played by carboxylic acids in shaping the sensory attributes, safety, and nutritional quality
of foods, highlighting their significance in the culinary arts and food industry.
 I. INTRODUCTION

A. Background of the study

Carboxylic acid is a class of organic compounds that are characterized by the presence of
the carboxyl group (-COOH) in them. The general formula for carboxylic acids is R – COOH
where R refers to the rest of the molecule. The acidity of carboxylic acids is generally higher
compared to simple phenols as they react with weak bases like carbonates and bicarbonates to
liberate carbon dioxide gas
Carboxylic acids, characterized by the presence of a carboxyl functional group (-COOH),
constitute a diverse class of organic compounds with wide-ranging applications in food
production. From enhancing flavor profiles to extending shelf life and ensuring food safety,
carboxylic acids play indispensable roles at various stages of food processing. This introduction
provides an overview of the significance of carboxylic acid usage in food production, elucidating
their multifaceted contributions to the sensory attributes, preservation, pH regulation, and
nutritional fortification of food products. By exploring both natural sources and synthesized
forms, this introduction sets the stage for a comprehensive examination of the pivotal role played
by carboxylic acids in shaping the modern culinary landscape
Moreover Carboxylic acids primarily play a positive role. They contribute to flavor
enhancement, preservation, pH regulation, and nutritional fortification, among other functions.
For example, carboxylic acids like citric acid and acetic acid impart desirable tanginess and
sourness to foods, enhancing their flavor profiles. Additionally, carboxylic acids exhibit
antimicrobial properties, helping to preserve food products by inhibiting the growth of spoilage
microorganisms and foodborne pathogens. They also assist in regulating acidity levels, which is
crucial for achieving desired textures and stability in food products. Furthermore, certain
carboxylic acids serve as essential nutrients when fortified into food products, contributing to
improved nutritional value. Overall, carboxylic acids play predominantly positive roles in food
production, contributing to the quality, safety, and nutritional aspects of various food products.
In addition Carboxylic acid Make up a series of fatty acids which are excellent for human
health. Omega-6, as well as omega-3 fatty acids, are two examples. They help in maintaining the
cell membrane and control nutrient use along with metabolism. If we consume a meal with
unsaturated fat, the glucose and other nutrients will directly rush into the bloodstream without
being absorbed. Whereas if there is an intake of saturated fat, digestion will slow down and the
body will get more time to absorb the energy and nutrients from the meal. The food industry uses
many organic acids for the production of soft drinks, food products etc. For example, acetic acid
is used in making vinegar. Sodium salts of organic acids find application in preservatives.
B. Focus Question

1. How are carboxylic acids commonly used to enhance the flavor of food products?
2. What is the significant common use of carboxylic acid in agriculture?
3. What kind of foods and products can carboxylic acid be found in?
C. Significant Of The Study
The results of this research can benefit the following:
1. Students: our study has the potential to offer valuable insights or solutions to issues that are
relevant to students. This could include enhancing their learning experiences, addressing their
specific needs, or providing them with new strategies or resources. By addressing these aspects,
our research could contribute to improving educational outcomes and the overall educational
experience for students.
2. Teachers: Educators in food science or related fields can benefit from our study by
incorporating its findings into their curriculum. By understanding the role of carboxylic acids in
food production, teachers can better educate students on the principles of food chemistry and
safety regulations. Additionally, they can use our research to highlight the practical applications
of carboxylic acids in various food processes, preparing students for careers in the food industry.
3. School: our study on the usage of carboxylic acids in food production is significant for the
school as it contributes to the advancement of knowledge in the field of food science. The
findings can be integrated into the school’s curriculum to enrich students’ understanding of food
chemistry and its applications in food processing. Additionally, it can enhance the school’s
reputation as a center for research and innovation in the field of food science.
4. Future Researchers: our research serves as a valuable foundation for future studies in food
science and related disciplines. It provides insights into the potential uses of carboxylic acids in
food production and opens avenues for further exploration and experimentation. Future
researchers can build upon your findings to delve deeper into specific aspects of carboxylic acid
usage, such as their effects on food flavor, shelf life, or nutritional properties, contributing to the
continued advancement of knowledge in the field.
D. Methods of data gathering
Our research methodology includes two primary methods:
1. Literature Review: our research involved conducting a literature review on carboxylic acids
in food production. This review highlighted the vital role of carboxylic acids as preservatives,
flavor enhancers, and pH regulators. The research also demonstrated the efficacy of these acids
in inhibiting microbial growth, enhancing flavor, and maintaining pH levels in food products.
While generally considered safe, the literature review identified the need for further research to
fully understand their impact on food quality, safety, and consumer perception.
2. Online Databases: To gather relevant scholarly literature on carboxylic acids, we utilized
online databases such as PubMed, Google Scholar, and Scopus. These databases provided access
to a wide range of research studies covering various aspects of carboxylic acid usage, including
preservative properties and health implications. Additionally, platforms like Research Gate and
Science Direct were utilized for accessing additional resources and facilitating collaboration and
knowledge exchange within the research community.
 II. BODY/DISCUSSION

1. How are carboxylic acids commonly used to enhance the flavor of food products?
Carboxylic acids, such as acetic acid (found in vinegar) and citric acid (found in citrus
fruits), are often used to add sourness and enhance flavor in food products.
Carboxylic acids play a pivotal role in enhancing the flavor of food products through a variety of
mechanisms. Their sour taste profile serves as a fundamental component in creating well-
rounded and complex flavor experiences.
Research in food science and flavor chemistry has demonstrated that carboxylic acids contribute
significantly to the sensory perception of acidity in foods. Acetic acid, for instance, is commonly
found in vinegar and imparts a distinct sourness that can elevate the overall taste profile of
dishes. Its presence not only adds tanginess but also acts as a flavor enhancer, intensifying other
flavor notes present in the food.
One of the key ways carboxylic acids enhance flavor is by stimulating taste receptors on the
tongue, particularly those sensitive to sourness. This interaction triggers a physiological
response, leading to increased salivation and heightened perception of flavors. Furthermore,
carboxylic acids can interact with other compounds in food through chemical reactions, resulting
in the formation of new flavor compounds that contribute to the overall complexity and depth of
taste.
2. What is the significant common use of carboxylic acid in agriculture?
One significant common use of carboxylic acids in agriculture is as organic acids in plant
growth regulators. These compounds, such as auxins and gibberellins, play essential roles in
regulating plant growth and development, including seed germination, root growth, and
flowering. Additionally, carboxylic acids like acetic acid are used in herbicides to control weed
growth, while others serve as preservatives for agricultural products. Overall, carboxylic acids
contribute to enhancing crop yield, quality, and overall agricultural productivity. Carboxylic
acids play diverse and essential roles in modern agricultural practices, contributing to soil health,
plant nutrition, pest management, and overall crop productivity.

3. What kind of foods and products can carboxylic acid be found in?
Carboxylic acids can be found in a variety of foods and products, including:
1. Food and Beverages
- Citric acid: Found naturally in citrus fruits like lemons, oranges, and limes. It’s used
as a flavor enhancer and preservative in beverages, candies, and processed foods.
- Acetic acid: Commonly found in vinegar, used for flavoring and preserving foods.
- Lactic acid: Present in fermented foods like yogurt, cheese, sauerkraut, and pickles. It
contributes to the tangy flavor and acts as a preservative.
- Tartaric acid: Found in grapes and used as an acidulate in wines, candies, and soft
drinks.
- Malic acid: Present in fruits like apples and grapes. It’s used as a flavor enhancer and
acidulate in beverages and candies.
2. Cosmetics and Personal Care Products
- Salicylic acid: Used in skincare products for its exfoliating and acne-fighting
properties.
- Glycolic acid: Found in skincare products as an exfoliate and to improve skin texture
and appearance.
- Citric acid: Used in skincare products as a pH adjuster and to promote skin
exfoliation.
- Lactic acid: Used in skincare products for its exfoliating and moisturizing properties.
3. Cleaning Products
- Acetic acid: Commonly found in household vinegar-based cleaners for its
antimicrobial and grease-cutting properties.
- Citric acid: Used in household cleaners as a chelating agent and to remove mineral
deposits and stains.
- Formic acid: Found in some cleaning products as a disinfectant and antibacterial
agent.
4. Pharmaceuticals
- Acetylsalicylic acid (aspirin): Used as a pain reliever, anti-inflammatory, and fever
reducer.
- Benzoic acid: Used as a preservative in pharmaceutical formulations.
- Folic acid: A synthetic form of folate, used as a dietary supplement and in the
prevention of birth defects.
 III. CONCLUSION
We conclude carboxylic acid plays an important role in many aspects since they affect the
taste, aroma and color and the stability of food items. It can also be present as the natural food
components, according to ( Badea&Radu 2018) the level and nature of organic acids present in
foods and drinks provide relevant information for the fermentation process. The successful
resulys of this studies have had a positive economic impact in the food industry, where it
maintains the quality and extends the product shelf-life.
Carboxylic acid can also be useful in agricultural fields for it contribute as the plants growth
regulators and serve as the preservative for other agricultural products. It used as herbicides,
pesticides, and formutation to regulate soil pH. And contributing in terms of enhancing the crop
quality in agricultural production.
In overall carboxylic acid serve as a multifaceted role in food industry for which it enhances
flavors, preservation and extention of shelf-life of one product. It is also useful in other fields
such as;Pharmaceutical industry for which it serves as intermediate in the production of
antibiotics and anti-inflammatory drugs;Cosmetics and Personal Care Products for it used in
making antimicrobial agents.
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