Acidulator

An acidulator, more commonly called an acidulant, is any ingredient used to add acidity to a dish, which helps balance flavor, enhance other ingredients, and preserve food.

Common acidulants include citrus juices, vinegars, yogurt, buttermilk, wine, and beer. They brighten savory dishes, offset sweetness in desserts, and help tenderize meat and other proteins.

Beyond flavor, acidulants serve practical purposes: they help preserve the color and texture of cut fruit and vegetables by slowing enzymatic browning, aid in curdling dairy for fresh cheese, and support pickling and fermentation.

Cooks generally start with a small amount of an acidulant and adjust to taste, since too much overwhelms a dish while too little leaves it flat; in baking, an acidulant can also react with baking soda or baking powder to leaven batters.