Acidity Regulator

Acidity Regulators, also known as Ph Regulators, are substances used to maintain or change the pH of food. The alkali noodles added to the acid face are acidity regulators. It is mainly used to control acidulants, alkalis and salts with buffering effects required for food. Each Acidity Regulator has different acidity characteristics of mild acidity and acidity.

Acidity regulator is a general term for acids, alkalis and salts that enhance the sour taste in food and adjust the pH in food or have a buffering effect. There are 17 kinds of acidity regulators that are allowed to be used, such as citric acid, potassium citrate, lactic acid, tartaric acid, etc., of which citric acid is a widely used sour agent. Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc. can be used for various types of food according to normal needs.
Acidity regulators, also known as pH regulators, are substances used to maintain or change the pH of food. It is mainly used to control the acidulants needed for food, alkali agents and salts with buffering effect. Acidifiers have many functional properties that enhance the quality of food, such as changing and maintaining the acidity of food and improving its flavor; Enhance antioxidant effect, prevent food rancidity; Complexed with heavy metal ions, it has the effect of preventing oxidation or fading reactions, stabilizing color, reducing turbidity, and enhancing gelling characteristics. Acids have a certain antimicrobial effect, although the use of acid alone to inhibit bacteria, the concentration required for antiseptics is too large, affecting the sensory characteristics of food, it is difficult to apply practically, but when at a sufficient concentration, a certain acidulant is selected and used with other preservation methods such as refrigeration, heating, etc., which can effectively extend the shelf life of food. As for the choice of different acids, it depends on the nature of the acid and its cost.