Solution:
Citric acid, tartaric acid, and ascorbic acid are used as organic acids in food ingredients.Organic acids are one of the most adaptable components in the food and beverage sectors. Common organic acids utilised in numerous industries include fumaric acid, acetic acid, lactic acid, tartaric acid, malic acid, gluconic acid, and tartaric acid. They are formed as byproducts of specific metabolic cycles or occasionally as intermediary parts of such cycles. Typically, fermentation or chemical synthesis creates organic acids for commercial use. However, fermentation techniques are the approach that is most frequently used.
