Acidity regulators

Acidity regulators increase the acidity of a food or product and add a sour taste . They also act as preservatives. Some acidifiers also act as stabilizers, others help as antioxidants or emulsifiers or help to preserve color.

These are often organic acids , such as ascorbic, citric or acetic acid. Acidity regulators also include phosphates and phosphoric acid . Citric acid leads the acidity regulator market with more than 57% market share , as it is increasingly used in beverages, processed foods and confectionery. The citric acid market is also experiencing high demand as it is increasingly used as a cleaning agent in countries that have banned phosphates.

What acidity regulators do we know?

What is the function of acidity regulators in the food industry and what is the significance of pH?

The pH of a food is a measure of the acidity or alkalinity of a given product. The pH scale ranges from 0 to 14 . A pH below 7 is acidic , a pH of 7 is neutral , and a pH above 7 is basic (alkaline) . Our taste buds can only detect large differences in pH within complex food systems. An acidic product would taste sour, while a basic product would taste bitter. Some examples of acidic foods are citrus fruits (eg orange, lemon, grapefruit), juices or yogurt. We have prepared a detailed article for you about lemons , where you will learn everything important. Examples of alkaline foods include egg whites and baking soda.

Acidity regulators are used to alter and control acidity or alkalinity at a specific level important to food processing, taste and safety.

It may seem like a negligible parameter, but maintaining the appropriate pH is the first step to ensure food safety and longer shelf life . Insufficient pH control can lead to the growth of unwanted bacteria in the product, which could pose a potential health risk.

Cucumbers, artichokes, cauliflower, peppers, and fish are examples of low-acid foods that are commonly acidified. If acidification is not adequately controlled at a pH of 4.6 or below , Clostridium botulinum, a dangerous toxin-producing microorganism, can grow in certain foods.

For example, yogurt is fermented until its pH reaches 4.4 to 4.6 . Bread must have a pH of 4.0 to 5.8 to ensure that pathogens do not multiply. Otherwise, it must be stored below 5°C, which is not practical in some countries. Mayonnaise and other sauces are kept at a pH of around 4.1 to extend their shelf life.

In which foods can we find acidity regulators?

  • canned vegetables
  • fruit pastes
  • jams
  • sweets
  • ketchup

Are acidity regulators safe?

Within reason, acidity regulators are not harmful. However, in excessive amounts, they can cause tooth erosion and upset stomach . Allergies to acidity regulators, such as citric acid, are also known.

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