What makes candy sour?

Here's a breakdown:

* Types of Acids: Candy makers use a variety of acids, often in combination, to achieve the desired sourness. Common ones include:

* Citric Acid: Found naturally in citrus fruits, it provides a tart, sharp sourness.

* Malic Acid: Found in apples and other fruits, it has a balanced sourness.

* Tartaric Acid: From grapes, it has a strong, tart taste.

* Lactic Acid: Produced through fermentation, it has a slightly milder sourness.

* Phosphoric Acid: A strong acid used in some candies, often in combination with other acids.

* pH Levels: The level of acidity in candy is measured by its pH. The lower the pH, the more acidic and sour the candy.

* Other Factors: The type of acid, its concentration, and the presence of other ingredients all contribute to the overall sourness of a candy. For example, sugar can help balance out the sourness, while other flavorings can enhance or modify it.

* Taste Perception: Our taste buds are designed to detect acidity, and the sour taste is our body's way of alerting us to potentially dangerous substances. However, we also enjoy the sensation of sourness in small doses, making it a popular flavor in candy.