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An acid common to apples, cherries, grapes, and other fruit - it also occurs in rhubarb; and is the acid that gives white wines their sharpness.
It"s used to produce tartness in processed foods and soft drinks; the fact that it"s less hygroscopic (the tendency to absorb moisture from the air) than citric acid, has also led to its increased use. See 'Acidulants'
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