Acidity regulator enhances the functional properties of food quality

- Jul 28, 2019-

The acidity regulator is a general term for acid, alkali and salt substances which enhance the acidity in foods and adjust the pH of the food or have a buffering effect. The acidity regulators that are allowed to be used are 17 kinds of citric acid, potassium citrate, lactic acid, tartaric acid, etc., and citric acid is a widely used acidulant. Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, potassium citrate, etc. can be used for various foods according to normal needs.

Acidity regulators, also known as pH regulators, are substances used to maintain or alter the pH of a food. It is mainly used to control the acidifiers, alkaline agents and buffering salts required for foods. Acidifiers have many functional properties that enhance the quality of foods, such as changing and maintaining the acidity of foods and improving their flavor; promoting antioxidants and preventing rancidity of foods; complexing with heavy metal ions, preventing oxidation or fading reactions, stabilizing color, and reducing Turbidity, enhanced gelling properties, etc. Acid has certain anti-microbial effect. Although acid is used alone to inhibit bacteria, the concentration required for antiseptic is too large, which affects the sensory properties of food, and is difficult to be practically applied. However, when sufficient concentration is used, certain acidifying agents and other preservation methods are selected. The combination of refrigeration, heating, etc. can effectively extend the shelf life of the food. As for the choice of different acids, it depends on the nature of the acid and its cost.

The acidity regulator has a large variety of acidity regulators. However, there is still a certain gap compared with the similar varieties used abroad, mainly due to the lack of various organic acid salts. However, what is important now is to strengthen application development. We should try to use existing varieties to develop processed foods with different flavor characteristics and popularized foods for different food ingredients. In addition to adjusting the pH of the food, controlling the acidity, and improving the flavor, the acidity regulator has many other functional properties. Its effective application is mainly controlled by the characteristics of the food, usually with organic acids and buffering salts. Since many organic acids are normal components of foods or participate in normal metabolism of the human body, they are safe and widely used.

Change and maintain the acidity of foods and improve their flavor; enhance anti-oxidation and prevent food from rancidity; complex with heavy metal ions, prevent oxidation or fading reaction, stabilize color, reduce turbidity, enhance gelation and so on. Acid has certain anti-microbial effect. Although acid is used alone to inhibit bacteria, the concentration required for antiseptic is too large, which affects the sensory properties of food, and is difficult to be practically applied. However, when sufficient concentration is used, certain acidifying agents and other preservation methods are selected. The combination of refrigeration, heating, etc. can effectively extend the shelf life of the food. As for the choice of different acids, depending on the nature of the acid and its cost.