What Is The Role of Acidity Regulators in Food Processing

The effective application of acidity regulators is mainly controlled by the required characteristics of food, usually organic acids and salts with buffering effects. And because many organic acids are normal components of food, or participate in the normal metabolism of the human body, they are highly safe and widely used.

1. Adjust the acidity and alkalinity in the food system

By adjusting the acidity and alkalinity in the food system to maintain the best shape and toughness of the food, while reducing the pH value of the system to achieve the purpose of antibacterial.

In products such as gel, pectin, jelly, fudge, jam, etc., in order to obtain the best shape and toughness of the product, the pH value must be adjusted correctly, especially for the gelation of pectin and the solidification of cheese. The sour agent reduces the pH value of the system, most bacteria are 6.5-7.5, and a few can tolerate the pH range of 3-4 (such as yeast, mold). Therefore, the sour agent plays a preservative role by adjusting acidity, thereby reducing the adverse effects of high temperature on food structure and flavor.

In addition, lowering the pH can reduce the reproduction of harmful microorganisms. The reproduction and survival of microorganisms requires a certain pH value, and most bacteria survive at a pH value of 6.5-7.5. When the pH is below 4.5, most bacteria can be inhibited from multiplying, so adjusting the acidity with an acidity regulator can play a role in antisepsis.

2. As a flavor auxiliary to form a characteristic flavor

Adding malic acid in food processing can assist the aroma of fruits and jams. Tartaric acid assists grape aroma; phosphoric acid assists Coca-Cola aroma; citric acid's sour taste can mask or reduce some off-flavors. In addition, the sour agent can also balance the flavor and modify the sweetness of sucrose or sweetener. Candies, jams, fruit juices, beverages, etc. without acidity regulators have a bland taste, and the sweetness is also very monotonous. Adding an appropriate amount of acidity regulator to adjust the sugar-acid ratio can significantly improve the flavor of the food. Moreover, the masked flavor will be reproduced satisfactorily, making the product more palatable.

3. As a chelating agent

It can chelate metal ions, avoid oxidation, discoloration and corruption, and can be used together with other additives to increase efficiency. For example, iron ions and copper ions are catalysts for oil oxidation, vegetable browning, and pigment fading. Adding metal chelating agents is a feasible way. Sour agents also have a chelating effect, combining with metal ions and losing their catalytic activity.

4. The sour agent also has a buffering effect

Stable pH value is required in the process of food processing and preservation, and the pH value fluctuation range is required to be very narrow. Simply adjusting the pH value with acid and alkali often loses balance, and organic acids and their salts are used to form a buffer system to prevent excessive fluctuations in pH due to changes in acid and alkali content during raw material deployment and processing. For example, it can be used in the conversion of sucrose and inhibition of browning in candy production.

In addition to adjusting the pH of food, controlling acidity, and improving flavor, acidity regulators have many other functional properties. The acidity regulator can also be used as a leavening agent, such as producing carbon dioxide with carbonate. It also has reducing properties, such as being used as a color-protecting agent in fruits and vegetables, and as a color-protecting agent in meat. It has a passivation effect, and the sour agent has a passivation effect on esterase.