A acidity regulator, also known as a pH regulator, is a substance used to maintain or change the pH of food.It is used to control all the acidifiers, alkalis and buffering salts needed for food.

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 the antioxidant effect to prevent food rancidity;

Complexation with heavy metal ions has the functions of preventing oxidation or Browning reaction, stabilizing color, reducing turbidity and enhancing gelation characteristics.

All acidifiers have definite antimicrobial effect. Although acid is used alone to inhibit bacteria, the concentration required for preservative is too high, which affects the sensory characteristics of food and is difficult to be applied in practice. However, when sufficient concentration is used, certain acidifiers can be used together with other preservation methods such as refrigeration and heating, etc. to effectively extend the preservation period of food.The choice of different acids depends on the properties of acids and their costs.

The stimulus threshold of acid was expressed by pH value, the threshold of inorganic acid was about 3.4 ~ 3.5, and the threshold of organic acid was 3.7 ~ 4.9.

The pH value of most foods is between 5 and 6.5. Although it is acidic, it does not have the sense of sour taste. If the pH value is below 3.0, it has a strong sense of sour taste and is difficult to taste.

The effective application of acidity regulator is mainly controlled by the characteristics required by food, usually organic acid and salt with buffering effect. Because a lot of organic acids are the normal composition of food, or participate in the normal metabolism of the human body, so the safety is high, widely used.There are many kinds of acidity regulators approved for use in China.However, there is still a gap with similar varieties licensed abroad.The main reason is the lack of salts of various organic acids.However, at present, it is important to strengthen the application of development, should try to use the existing varieties, according to different food raw materials, developed with their own different flavor characteristics and popular food.

To enhance the acidity of food and adjust the pH of food or buffer acid, alkali, salt substances in the general name.There are 17 kinds of acid regulator including citric acid, potassium citrate, lactic acid and tartaric acid, among which citric acid is widely used as an acid agent.Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate can be used in all kinds of food according to normal needs.

Also known as a pH regulator, is used to maintain or change the pH of food substances.It consists mainly of acidifiers, alkalis and buffering salts needed to control food.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 the antioxidant effect to prevent food rancidity;Complexation with heavy metal ions has the functions of preventing oxidation or melatonin reaction, stabilizing color, reducing turbidity and enhancing gelation characteristics.Acid has a certain anti-microbial effect. Although acid is used alone to inhibit bacteria, the concentration required for preservative is too high, which affects the sensory characteristics of food and makes it difficult to be applied in practice, the use of certain acidifier and other preservation methods, such as refrigeration and heating, can effectively extend the preservation period of food.The choice of different acids depends on the properties of acids and their costs.

Except for acidity regulator, there are many kinds of acidity regulator.However, there is still a gap with the similar varieties licensed abroad, mainly due to the lack of salts of various organic acids.However, at present, it is important to strengthen the application of development, should make the best use of existing varieties, according to different food raw materials, developed with their own different flavor characteristics, popular processed food.Besides adjusting pH, controlling acidity and improving flavor, acidity regulator has many other functional properties.Its effective application is mainly controlled by the characteristics required by food, usually organic acids and salts with buffering effect.Because a lot of organic acids are the normal composition of food, or participate in the normal metabolism of the human body, so the safety is high, widely used.

Food additives manufacturers through a brief introduction of compound acidity regulator, I hope to give you some help.