The addition of functional acidulants, the removal of fat, or the use of alternative sweeteners in a food product can result in an undesirable tartness. The wish to market unconventionally flavored foods, such as chocolate yogurt, makes sourness a problem in otherwise traditional products.
Astringency, aftertaste and mouthfeel complicate the perception of an acid. Though there are few rules of thumb, a checklist of options offers suggestions to control sourness.