‘Acids’ are substances which increase the acidity of a foodstuff and/or impart a sour taste to it. ‘Acidity regulators’ are substances which alter or control the acidity or alkalinity of a foodstuff.
Acidity regulators help to preserve the original taste and color of the food and contribute to its healthiness through the pH control as a guarantee for preventing the development of dangerous microorganisms. Inadequate control of the pH can result in the growth of undesirable bacteria in the product that could be a potential health hazard.
Types of acidity regulator
*acid
*acidifier
*acidity regulator
*alkali
*base
*buffer
*buffering agent
*pH adjusting agent
Citric acid (E330) enhances the activity of many antioxidants, but is no antioxidant by itself. It is mainly used as an acidity regulator as well as aroma compound. In addition it increases gel consistency in marmalades and decreases enzymatic browning in fruits and fruit products. The wide use ofcitric acid in food products is mainly related to its very low toxicity.
Acidity
regulator
