Products

Acidity Regulators

Cat.No. Product Name CAS Inquiry
CDF4-0001 D-Tartaric acid 147-71-7 Inquiry
CDF4-0002 ALPHA-PINENE 2437-95-8 Inquiry
CDF4-0003 SODIUM SESQUICARBONATE DIHYDRATE 533-96-0 Inquiry
CDF4-0004 DL-Malic acid 617-48-1 Inquiry
CDF4-0005 Metatartaric acid 39469-81-3 Inquiry

Product Introduction

Acidity Regulators

Acidity regulators can increase the acidity of food or are used to improve the sensory quality of a product by giving it a sour taste. They are usually organic acids, such as ascorbic acid, citric acid or acetic acid. All acidifiers have definite anti-microbial effects. Although the concentration required for anti-corrosion with acid alone is too large, which will affect the sensory properties of food and make it difficult to be applied in practice, the storage life of food can be effectively extended if the acidifier is combined with other storage methods, such as refrigeration and heating, at sufficient concentration.

Functions of Acidity Regulators

  • To change and maintain the acidity of food and improve its flavor
  • Enhance antioxidant effect, prevent food rancidity
  • Complexing with heavy metal ions can prevent oxidation or Browning reaction, stabilize color, reduce turbidity and enhance cementification

Stimulation Threshold of Acidity

The acidity threshold of inorganic acids is around 3.4 to 3.5, and that of organic acids is between 3.7 and 4.9. The pH value of most foods is between 5 and 6.5, which is acidic but does not feel sour. If the pH value is below 3.0, the sourness is strong and difficult to taste.

Use Tips

  • Acidity regulators are used in foods to regulate the acidity and alkalinity of foods, which are important for taste and prevent the growth of microorganisms such as bacteria.
  • They are used to keep food stable for a long time.

Are Acidity Regulators Needed in Food?

It's perfectly understandable that manufacturers put acidity regulators in food to preserve them. Weather patterns and busy lifestyles require food recovery for future use. It makes food attractive and lowers production costs.

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