Acid Requirement for pH Modification of Processed Foods
- 1 July 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (4) , 973-976
- https://doi.org/10.1111/j.1365-2621.1991.tb14619.x
Abstract
A bench‐top procedure was developed and tested for estimating the acid requirement for modifying the pH of low acid foods. Acid amounts needed to achieve desired equilibrium pH in finished products depended on total solids, protein and ash contents of foods, and on buffering capacities of acidulants and foods. Acid requirements to modify pH were calculated from titration curves. Specified equilibrium pH values were achieved within 0.08 pH unit. Effective gluconic acid diffusion (Deff) into a buffered model food was 8.3 × 10−10±1.5 × 10−10 m2sec‐1.Keywords
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