Use malic acid or citric acid to naturally enhance the flavours of a dish, or ascorbic acid (vitamin C) to prevent discolourisation or oxidation. Tartaric acid is added to pate de fruit or jams to activate the pectin. Buffer salt is an extract of citric acid which can be added to a recipe to help negate high acidity levels, which would otherwise prevent gels from forming and adversely affect flavour.
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