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What foods commonly contain carboxylic acids?

Why are carboxylic acids soluble (miscible) in water


carboxylic acid:
C6H5COOH. Sodium benzoate, the sodium salt of benzoic acid is used as a food preservative

Oxalic acid containing foods
The root and leaves of rhubarb contain dangerously high concentrations of oxalic acid.

Foods that are edible, but still contain significant concentrations of oxalic acid (another carbolic acid) include - in decreasing order - buckwheat, star fruit (carambola), black pepper, parsley, poppy seed, rhubarb stalks, amaranth, spinach, chard, beets, cocoa, chocolate, most nuts, most berries, and beans. The gritty feel one gets in the mouth when drinking milk with rhubarb desserts is caused by precipitation of calcium oxalate. Thus even dilute amounts of oxalic acid can readily "crack" the casein found in various dairy products.

Leaves of the tea plant (Camellia sinensis) are known to contain among the greatest measured concentrations of oxalic acid relative to other plants. However the infusion beverage typically contains only low to moderate amounts of oxalic acid per serving, due to the small mass of leaves used for brewing.

Research is being done on methods to safely reduce oxalate in food.

Apples contain malic acid, which contributes to the sourness of a green apple. Malic acid can make a wine taste tart, although the amount decreases with increasing fruit ripeness. The process of malolactic fermentation converts malic acid to much milder lactic acid. Malic acid, when added to food products, is denoted by E number E296

Sources:

http://en.wikipedia.org

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