Monday, June 22, 2020

pH adjusting agent

The pH of a food is the measure of that product's acidity or alkalinity. The pH-scale ranges from 0 to 14. A pH less than 7 is acidic, a pH of 7 is neutral and a pH greater than 7 is alkaline or basic.

pH is the term used universally to express the intensity of the acidity of a solution. pH is defined as the negative logarithm of the hydrogen ion concentration.

More precisely, acids are defined as those compounds that release a proton (H+, hydrogen ion) whereas bases are those compounds that accept protons. Thus, pH is the measurement of hydrogen ion (H+) activity.

pH adjusting agent, acid-reacting material or water correcting agent means a food additive that is used to alter or control the acidity or alkalinity of a food or to prevent a food from drying out. 

Example of permitted pH adjusting agents, acid-reacting materials and water correcting agents:
Acetic Acid
Adipic acid
Calcium Acetate
Ammonium Bicarbonate
Calcium Carbonate
Carbon Dioxide
Ammonium citrate, monobasic
Ammonium hydroxide
Citric Acid
Lactic Acid
pH adjusting agent
Related Posts Plugin for WordPress, Blogger...

The most popular articles