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
What are food additives? Food additives can be defined as chemical substances deliberately added in foods, directly or indirectly, in known and regulated quantities, for purposes of assisting in the processing of foods, preservation of foods, or in improving the flavor, texture, or appearance of foods.
The most popular articles
-
Flavoring Agents Flavoring agents are the largest single group of food additives. Food and beverage applications of flavors include dairy, f...
-
The term does not include chance contaminants. An additive may be reactive or inactive; it may be nutritive or nonnutritive; it should be ne...
-
At the turn of the century, changes in population from agriculture to industrial had resulted in a need to establish distribution systems to...
-
Texturing agent Texturing agents are used to add or modify the overall texture or mouthfeel of food products. Emulsifiers and stabilizers ar...
-
History of Food Additive Before the Civil War, people raised most of what they ate and processed it themselves and food additives were limit...
-
Buffering agent can be defined as a chemical, such as lactic, citric, or acetic acid or the sodium salts of various acids, added to processe...
-
Alkaline Compounds as Food Additive Alkaline compounds are compounds that raise the pH. Alkaline compounds, such as sodium hydroxide or pota...
-
Food additives are substances added to food to preserve flavor or enhance its taste and appearance. Some additives have been used for cent...
