Buffering agent can be defined as a chemical, such as lactic, citric, or acetic acid or the sodium salts of various acids, added to processed food to adjust and regulate its pH.
Most foods possess a chemical property called buffering capacity, which allows them to resist changes in pH. Greater amounts of acids must be added to the foods at certain pH levels to continue to achieve reductions in pH. Buffering agents can be a useful property to prevent changes of pH with minor variations in added acid.
Buffering agents in foods play role in maintaining specific pH values for optimum activity of enzymes, protein solubility, and functionality. Buffering agents 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.
Classic used buffering agents are mineral buffers e.g. phosphate, tris, borate, and citrate, but also several organic buffers such as glycine and diethanolamine. Many requirements should be met like buffering range, solubility, compatibility with spectrometric or immunometric or cell assays, and several other points considered such as habits, availability and price.
Buffering agent
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