Acidity Regulators

Acidity regulators have many functional properties that enhance the quality of foods. Acidity regulators applied to nutrition or beverages can extend the shelf life of foods and promote the sustainability of foods or drinks. By regulating and controlling the composition of pH, they enhance antioxidant effects and prevent food rancidity. The regulations allow the use of acidity regulators: citric acid, sodium citrate, lactic acid, malic acid and 17 other kinds of acidity regulators.
Acidity regulators are used as flavouring agents in confectionery, snack and pickle juices, cheesecake mixes, powdered beverages, and bakery products.


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Factors Affecting Acidity


The temperature has a relatively small effect on sourness. Sourness was minimally affected by temperature compared to sweet, salty and bitter flavours. The sourness threshold at room temperature was reduced by 17% for citric acid sourness compared to the threshold at 0°C.

Anion of acidity regulator

The anions dissociated by acidulants have an effect on the taste sensation. Therefore, the strength of acidity of various acids with different anions at the same concentration varies. The acidity of one acid cannot replace the acidity of another acid by exactly the same weight or concentration.

Other taste sensory influences

Taste and other taste sensations can affect each other. Sweet and sour taste can easily cancel each other, and have the effect of elimination, so generally in the food processing to control the appropriate ratio of sugar and acid. While acidity and bitterness, saltiness is difficult to cancel each other, generally no elimination phenomenon. Acidity regulators mixed with astringent substances or astringent substances, will make the acidity enhanced.

The Role Of Acidity Regulators In Food Processing

Regulating the acidity and alkalinity of food

The acidity regulator regulates the acidity and alkalinity in the food system to maintain the best form and toughness of the food, while lowering the pH value of the system for the purpose of bacterial inhibition.
Microorganisms need a certain PH value to reproduce and survive, most bacteria survive at PH value 6.5-7.5. below PH 4.5 can inhibit most bacteria reproduction, so adjusting the acidity with acidity regulators can play a role in preserving and reducing the adverse effects of high temperature on food structure and flavor.

As a fragrance adjuvant

The addition of malic acid to food processing can help flavor fruits and jams; the acidity of citric acid can mask or reduce certain off-flavors. In addition, acidity regulators can balance the taste and alter the sweetness of sucrose or sweeteners. Without the addition of acidity regulator candy, jam, juice, drinks, etc. taste bland, sweet taste is also very monotonous, adding the right amount of acidity regulator to adjust the ratio of sugar and acid can make the taste of food significantly improved, and will make the masked taste successfully reproduced, making the product more palatable.

Has a buffering effect

Food processing and preservation processes require a stable pH, requiring a narrow range of pH variation. Simple acid-base adjustments tend to be out of balance, forming a buffer system with organic acids and their salts, independent of ingredient mixing and processing. Changes in the acid-base content of the medium can lead to excessive pH fluctuations. It can be used, for example, in confectionery production to convert sucrose and inhibit browning.