Food products contain many natural organic acids. They are formed by fermentation as well as in foods as a structural compound in their natural structure.

Some of the organic acids contained in foods play an important role in preserving the properties and quality of foods such as aroma, taste, color, brightness and stability. Inorganic acids are not present in foods or are present in very low amounts. In some cases, external acids are added to the food or sometimes acid is allowed to be formed in the food by fermentation.

Acidity determinations are made in food products for many reasons. For example, the determination of acidity in fruits and vegetables is determined whether they ripen. Or, acidity is determined to see the effect of acids on the formation of foods such as color, taste and aroma. In addition, acidity is determined in order to determine the functional properties of proteins in foods. In addition, acidity determinations are made to determine how resistant some food products are to storage.

The compatibility of certain foodstuffs with standards is determined by acidity determination. For example, in vegetable and animal fats, the proportion of free acids should not exceed 1 percent.

Determining what kinds of acids are present in some foods is also important for determining product quality. For example, when coffee and peanuts are roasted, the formation of formic acid increases. Citric acid in citrus fruits, tartaric acid in grapes and malic acid in apples are indicative. If the amount of butyric acid is high, it indicates that the butter is spoiled.

Fatty acid determinations are made to determine whether plant and animal foods are mixed.

In the laboratories, total acid determination in terms of acidity and citric, acetic, tartaric acid and similar acids are also carried out within the scope of chemical tests. During the studies, standards prepared by national and international organizations are followed.