Organic acids are largely used in food preservatives because of their effects on bacteria as non- iodized organic acid penetrates the bacteria cell wall and could also disrupt the normal psychology of certain types of bacteria's. In biological terms organic acid are those acids which result in the synthetic activities of plants and animals in the form of uric acid which is termed as distinct from decomposition acids. Also these organic acids are found in all types of fruits and vegetables as these have a very pleasing flavor and also are relished by everyone. Citric acid one of the types of organic acid is very much found in fruits like oranges, lemon, lime, tangerine, tomatoes and cranberries etc. Another type of organic acid is called as oxalic acid which is found in both fruits as well as in vegetables. Especially food items like cocoa, coffee, chocolate and tea are known to be a rich source of it.

Acetic acid is very commonly found in plants as it contains sodium, potassium, ammonium and other alkalies which form salts and is found in juices of many vegetables. The other type includes tartaric acid which is found in grapes, mangoes and tamarind as this acid is converted into sugar and starches. Another one is the lactic acid which is produced by the fermentation of milk which contains sugar commonly known as lactose especially when the milk is sour. Another type includes mallic acid which is found in apples, cherries, apricots, peaches, pears and plums as these are in the combination with alkaline base.