RAJIV GANDHI UNIVERSITY OF HEALTH SCIENCES,

Effervescence is the reaction (in water) of acids and bases producing carbon dioxide. Typical acids used in this reaction are Citric, Malic, Tartaric, Adipic, and Fumaric. Citric acid is the most commonly used, and it imparts a citrus-like taste to the product. Malic acid can be used in effervescent formulas for a smoother aftertaste. ................
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