Basic secondary products: locut. In food, the basic secondary products are numerous and very varied. They include:
- acids: citric acid (lemon extract). It enhances the taste of fruit jellies. Ascorbic acid (extracted from mountain ash) is a preservative and anti-mould. Tartaric acid (in wine lees). Combined with sulfuric acid, it is used as an acidifier and acidity corrector
- leavening agents: baking powder (or baking powder)
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