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organic acids Acids occurring naturally in foods that contain, as do all organic compounds, carbon; e.g. acetic, citric, fumaric, lactic, malic acids. As distinct from the inorganic (mineral) acids such as hydrochloric and sulphuric acids, they can be metabolized in the body to provide 10.3–15 kJ (2.4–3.6 kcal)/g for the various acids; for labelling purposes a value of 8 kJ (2 kcal)/g is used for all organic acids.
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