Acidity regulator

Acidity regulator

An acidity regulator, also known as a pH control agent, is an additive used to change or maintain the acidity or alkalinity of a food product. Acidity regulators are classified as food additives and are used to alter the pH of food and drink to improve their taste, color, texture, and shelf-life.

Function

Acidity regulators perform a variety of functions in food products. They can enhance the sensory properties of food, including its color, taste, and smell. They can also improve the texture of food by controlling the acidity level, which can affect the firmness or softness of food. In addition, acidity regulators can inhibit the growth of microorganisms, thereby extending the shelf-life of food products.

Types of Acidity Regulators

There are several types of acidity regulators, including acids, bases, and buffers. Acids, such as citric acid, malic acid, and phosphoric acid, are often used to provide a sour or tangy taste. Bases, such as sodium bicarbonate, are used to neutralize the acidity of food. Buffers, such as sodium citrate, are used to maintain the pH of food at a constant level.

Safety and Regulation

The use of acidity regulators in food is regulated by food safety authorities, such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in the European Union. These authorities set limits on the amount of acidity regulators that can be used in food and require that they be listed on the food label.

See Also

• Food chemistry
• Food preservation
• Food safety