Phosphoric Acid as pH adjustor

Phosphoric acid is a colorless ( or light yellowish in high purity) and odorless liquid, widely used in softdrink production as pH adjustor to prevent the growth of mold and bacteria, which can easily grow up in a sugary solution.

Moreover, phosphoric acid also as important acidity source in production of cheese, pickled and canned food.

Information about pH adjustor or Acidifier

Acidity regulator, also known as pH regulator, is a substance used to maintain or change the pH of food. Acidity regulator. It is mainly used to control all the acidulants, alkalis and salts with buffering effect required by food. Acidulants have many functional characteristics to improve food quality, such as changing and maintaining the acidity of foods and improving their flavor; enhancing antioxidant effect and preventing food rancidity; complexing with heavy metal ions to prevent oxidation or browning reaction, stabilize color, and reduce Turbidity, enhanced gelling properties, etc.

Acidifiers have a certain antimicrobial effect. Although acid is used alone to inhibit bacteria, the concentration required for preservative is too large, which affects the sensory characteristics of food and is difficult to practically apply. However, when the concentration is sufficient, a certain acidifier should be selected and other preservation Methods such as refrigeration and heating 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.

The irritation threshold of sourness is represented by pH value, the sourness threshold of inorganic acids is around 3.4-3.5, and the sourness threshold of organic acids is between 3.7-4.9. Most foods have a pH between 5 and 6.5. Although they are acidic, they do not have a sour taste. If the pH is below 3.0, the sour taste is strong and it is difficult to taste.

The effective application of acidity regulators is mainly controlled by the required characteristics of foods, usually organic acids and buffering salts. In addition, since many organic acids are normal components of food or participate in normal human metabolism, they are highly safe and widely used. There are many varieties of acidity regulators approved for use in my country. However, there is still a certain gap compared with similar varieties licensed for use abroad. The main reason is the lack of various organic acid salts. However, the current important thing is to strengthen application development. We should make full use of existing varieties and develop popular foods with different flavor characteristics for different food materials.