ACIDITY REGULATOR
Acidity regulators, or pH control agents, are food additives added to change or maintain pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents.
Acidity regulators are indicated by their E number, such as E260 (acetic acid), or simply listed as “food acid”.
Commonly used acidity regulators are citric, acetic and lactic acids.
ACIDITY REGULATORS
lactic acid
Description: also known as milk acid, is a chemical compound that plays a role in various biochemical processes and was first isolated in 1780 by the Swedish chemist Carl Wilhelm Scheele.
adipic acid
Description: the organic compound with the formula (CH2)4(COOH)2. From the industrial perspective, it is the most important dicarboxylic acid: About 2.5 billion kilograms of this white crystalline powder are produced annually, mainly as a precursor for the production of nylon.
monosodium fumarate
fumaric acid
malic acid
citric acid
metatartaric acid
tartaric acid
hydrochoric acid
acetic acid
sodium sesquicarbonate
sodium carbonate
potassium carbonate
potassium hydrogen carbonate
Description: Potassium bicarbonate (also known as potassium hydrogen carbonate or potassium acid carbonate) is a colorless, odorless, slightly basic, salty substance.
potassium hydroxide
Description: Potassium hydroxide is an inorganic compound with the formula KOH, commonly called caustic potash. Along with sodium hydroxide (NaOH), this colorless solid is a prototypical strong base.