... . 76 Gradient formation at high pressure . . . . . . . . . . . . . . . 77 Gradient formation at low pressure . . . . . . . . . . . . . . . 77 VIIPart TwoThe Equipment Basics HPLC for Food Analysis A ... used for various purposes in modern food processing. For example, citric acid adds a fresh, acidic flavor, whereassuccinic acid gives food a more salty, bitter taste. Inaddition to rendering foods ... for peak identification, make gaschromatography (GC) the most popular chromatographicmethod. HPLC separates and detects at ambient temperatures. For this reason, agencies such as the U.S. Food...