Sour Sweets - An Intriguing Dilemma
By: Palak Bafna
Have you ever noticed that children usually crave sour sweets more than adults? The reason behind
this is simple. Some argue that children's taste for excessive sourness is secondary to their appetite
for fun, thrills, and excitement, which these items supposedly offer.
But have you ever wondered what makes sweets sour? The answer is acids. Acids are any hydrogen-
containing materials capable of donating a proton (hydrogen ion) to another substance. In other
words, they are substances with chemical properties that include turning litmus red, neutralizing
alkalis, and dissolving some metals; typically, they are corrosive or sour-tasting liquids. Acidic
compounds are characterized by a sour flavor. Numerous acids are involved in creating sour sweets,
but the four most common ones are citric, malic, tartaric, and fumaric acids.
Citric acid, derived from lemons, grapefruits, and other citrus fruits, provides a burst of tartness and
plays various roles in the body beyond its use in candies. It contributes to the production of energy
and aids in the prevention of kidney stones.
Malic acid offers a mellow tartness reminiscent of biting into an apple. It is found in apples, apricots,
cherries, and tomatoes, and it intensifies sour flavors while enhancing fruit flavors in candy. Like citric
acid, malic acid is generated in the body and assists in energy production and kidney stone
prevention.
Fumaric acid is the most potent and sourest of the organic acids. Its slower dissolution compared to
other acids leaves a long-lasting sour taste in sweets. It can be found in apples, beans, carrots, and
tomatoes.
Tartaric acid, with a mildly acidic flavor, is more astringent than citric and malic acids. It is also a key
component in baking powder and cream of tartar.
The acidity of sour sweets is measured using the pH level indicator. The pH of water or any substance
determines its acidity or basicity on a scale ranging from 0 to 14, with 7 being neutral. A pH below 7
indicates acidity, while a pH above 7 indicates a base. Sour sweets typically have a pH level of 2 to 3,
making them acidic enough to erode tooth enamel. While consuming a lot of sour candy in a short
time can temporarily irritate your tongue and mouth, damage from acids can be reduced by limiting
the time the candy is in your mouth and rinsing with water afterwards. It's best to avoid brushing
your teeth immediately after consuming sour sweets to prevent further damage.
Despite the drawbacks associated with sour sweets, they also offer some benefits. When you eat
sour foods, your taste buds release chemical compounds that send messages to your brain,
triggering the release of serotonin, a mood-regulating chemical that also aids with appetite and
sleep.
Taking an economic perspective, the sour sweets trend is on the rise because customers love the
sour taste, often without considering the benefits or limitations. As sour sweets companies produce
more products and customers continue to buy them, the economic trend sees financial growth.
However, excessive consumption of sour sweets may lead to negative health consequences,
especially for children.
From a social standpoint, people connect with each other through sharing and spreading information
about these sour treats, making them a topic of conversation and curiosity.
Ethically and culturally, sour candies derive their sourness from acids, as mentioned before.
Understanding the chemistry behind these sweets can foster a greater appreciation for the science
behind the flavors we enjoy.
In conclusion, while sweets can certainly be sour and provide moments of enjoyment, it's important
not to indulge excessively. By considering both the advantages and disadvantages, we can find a
balance in enjoying these treats responsibly. Despite the limitations, the benefits can still be savored
in moderation. So, yes, sweets can be sour, and with mindfulness, we can continue to enjoy them
without compromising our health and well-being.
