What are the similarities and differences in performance between alternative substances such as tartaric acid and lactic acid and citric acid? In which scenarios can they replace citric acid?

Tartaric acid (found in grapes) is more acidic and used in baking and winemaking. Lactic acid (from dairy fermentation) has milder acidity and is used in food preservation and skincare. Citric acid is more versatile, with strong chelating properties.

In canning: Lemon juice (5% acidity).
In baking: Tartaric acid (use 75% of citric acid quantity).
In cleaning: Borax (for descaling).
Note substitutes alter flavor/texture: ascorbic acid is less sour, vinegar adds odor. Test small batches first.

In the household, citric acid has several uses. It is commonly used as a cleaning agent. For example, it can remove limescale from faucets and showerheads. It's also used in laundry to soften water and enhance the cleaning effect of detergents. In cooking, it is used to adjust the pH of food, add a sour taste, and act as a preservative. In the industrial field, citric acid is widely used in the food and beverage industry to add flavor and preserve products. In the pharmaceutical industry, it is used as an excipient in some medications. It is also used in the cosmetics industry to adjust the pH of products and as a chelating agent. Additionally, in the textile industry, it is used for dyeing and finishing processes to improve the color fastness of fabrics.

Tartaric acid and lactic acid are both organic acids that can be used as alternatives to citric acid in some applications. They share similarities with citric acid in terms of their acidity and ability to adjust pH. However, they differ in taste, solubility, and stability. For example, tartaric acid has a stronger, more astringent taste than citric acid, while lactic acid has a milder, more sour taste. In scenarios where the taste or stability of the final product is not critical, these alternative substances can be used to replace citric acid.