The organic acid has some significant antioxidant characteristics that are advantageous for industrial uses. Acetic acid, formic acid, and citric acid are the three most significant subcategories of Organic Acids. Bio-organic acid is mostly used to improve food flavour by controlling its acidity concentration. In order to prevent their disassociation in the crop and in the gut, which extends deep into the digestive system where the majority of bacteria are situated, bio-organic acids are added to the feeds that need to be preserved.
Because Organic Acids are composed of organic components and have a variety of functional characteristics, they are frequently used in value addition. Increasing consumer knowledge of illnesses brought on by chemical preservatives and additives in cosmetic and food goods. An organic substance with acidic characteristics is known as an organic acid.