pH Regulators for Food 

pH Regulators for Food

Maintaining an appropriate pH balance in your diet is essential to maximize the benefits of the foods you consume. pH regulators for food are key allies in this process, contributing to optimal digestion and efficient nutrient absorption.

What are pH regulators?

pH regulators, also known as acidulants or alkalizers, are chemical substances used in the food industry to adjust and maintain the acidity or alkalinity level of food products. 

Highlighted Properties/Advantages

Food preservation: pH regulators play a vital role in food preservation, as controlled pH can prevent the growth of microorganisms and extend the shelf life of products. 

Taste and sensory perception: They contribute to the flavor profile of foods, as pH can significantly affect the perception of sweetness, acidity, and other tastes. 

Texture and structure: pH regulators influence the texture and structure of certain foods, enhancing the quality and consumer experience. 

Color stability: They help maintain the color stability of some foods, preserving their visually appealing appearance during storage and consumption. 

Common Uses

Beverages and juices: pH regulators are used to adjust the acidity in beverages and juices, improving flavor and extending shelf life. 

Meat products: In the meat processing industry, they are employed to improve texture, color stability, and shelf life of meat products. 

Canned and preserved foods: In canned and preserved foods, pH regulators contribute to long-term preservation. 

Benefits in Human Food Production

Food safety: They maintain food safety by preventing the growth of pathogenic microorganisms and improving food preservation. 

Sensory experience: They contribute to a pleasant sensory experience by adjusting the flavor, acidity, and texture of foods. 

Product variety: They allow for the production of a wide variety of foods with different flavor profiles and textures. 

Nutrient preservation: They help preserve nutrients in foods by preventing degradation caused by microorganisms. 

Process optimization: They facilitate efficient production and consistent food quality during industrial processes. 

Types of pH Regulators for Food

Acetic Acid 

Ammonium Bicarbonate 

Calcium Carbonate 

Calcium Citrate 

Calcium Phosphate 

Citric Acid 

Diammonium Phosphate 

Fumaric Acid 

Light Sodium Carbonate 

Magnesium Citrate 

Malic Acid 

Potassium Citrate 

Potassium Lactate 

Potassium Phosphate 

Pyrophosphate 

Pyrophosphates / SAPP 

Sodium Bicarbonate 

Sodium Carbonate 

Sodium Citrate 

Sodium Diacetate 

Sodium Lactate 

Sodium Phosphate 

Sodium Tripolyphosphate 

Tartaric Acid 

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