Hubbry Logo
search
logo
Acidity regulator avatar
Acidity regulator
Acidity regulator
current hub
1929099

Acidity regulator

logo
Community Hub0 Subscribers
Read side by side
Acidity regulator
View on Wikipedia
from Wikipedia
Anhydrous citric acid

Acidity regulators, or pH control agents, are natural or synthesized substances used to change or maintain pH (acidity or basicity). They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Although many acid regulators are safely used as a food additive,[1] they also have applications in drilling fluids,[2] aquariums,[3] and any environment where a stable pH is necessary.

Both acidity regulator and pH control agent can be used interchangeably. In the context of food-safe substances, however, acidity regulator is typically used over pH control agent.

List of acidity regulators

[edit]

Below is a list of substances commonly used as acidity regulators. When used in food additives, they may instead be known by their E number.[1] Acidity regulators usually have an E number between 200 and 399, depending on their use case.[4] Typical agents include the following acids and their sodium salts, in order by their E number (if applicable):[5][6][7]

Culinary use

[edit]

Food-based applications of acidity regulators are used to keep pH stable, as an incorrect pH can result in bacteria growth. They can also be used as a food preservative by means of acidification, which prevents bacteria growth altogether, or as a way to enhance the flavor and/or texture of a food or drink.[1][8]

Acidity regulators differ from acidulants, which are often acidic but are added to confer sour flavors. They are not intended to stabilize the food, although that can be a collateral benefit.[5][9]

Other uses

[edit]

pH control agents are used in fracturing fluids to keep its fluid chemistry consistent, as many of its additives (such as gel polymers) require it to stay at a constant pH range. Without proper pH control, the variability can cause the liquid to destabilize, potentially destroying equipment (via corrosion) and making fracture propagation less efficient.[10][11]

In industrial plants (namely water treatment plants), pH control agents are used to correct the pH of incoming fluids, and in some cases assist in the disinfection of those fluids. An unstable pH can lead to the corrosion or scaling of equipment. The most common chemicals used to adjust pH in industrial plants are sulfuric acid and sodium hydroxide.[12][13]

In the fishkeeping hobby, pH control agents may be used to keep the pH within a range suitable for the plants and animals living in the enclosure, especially in cases where the carbonate hardness is low.[3][14]

See also

[edit]

References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Acidity regulator

View on Grokipedia
from Grokipedia
An acidity regulator, or pH control agent, is a substance used to adjust or maintain the pH (acidity or basicity) of products, commonly as a food additive but also in other fields like pharmaceuticals and cosmetics.[1] These substances, either naturally occurring or synthetically produced, are essential for maintaining product stability, enhancing flavor, and ensuring safety during processing and storage.[2] While primarily used in the food industry, they are also employed in pharmaceuticals, cosmetics, and other sectors to ensure product stability and efficacy.[3] Acidity regulators play a critical role in food production by influencing taste, texture, and microbial growth; for instance, they help retard the proliferation of harmful bacteria like Clostridium botulinum in low-acid environments where pH is kept at or below 4.6.[2] They also support other additives, such as antioxidants and emulsifiers, by optimizing the chemical environment, which improves color retention, prevents spoilage, and extends shelf life.[2] Common examples include citric acid (E330), used in beverages and fruits for its souring and preserving effects; fumaric acid (E297), applied in baked goods and drinks; and calcium acetate (E263), found in desserts and fillings.[2] These regulators are categorized into acidifiers (like organic acids for sour taste), alkalizing agents (such as sodium hydroxide), and buffers (e.g., sodium citrate), each contributing to precise pH management without overly altering flavor profiles.[4] In regulatory frameworks, acidity regulators are strictly evaluated for safety and must be listed on packaging by name or E-number, as per standards like EU Regulation (EC) No 1333/2008, ensuring they are used only at levels necessary for technological purposes.[2] Their addition is vital for consistent acid levels that affect not just microbial control but also how ingredients interact, making them indispensable in processed foods like soft drinks, canned goods, and confectionery.[5]

Definition and Function

Definition

Acidity regulators are food additives or industrial agents employed to adjust or maintain pH levels in solutions, thereby controlling the acidity or alkalinity of products.[1] These substances ensure optimal conditions for processing, stability, and functionality in various formulations.[2] Acidity regulators are classified into several categories based on their chemical nature and function, including organic acids such as citric and lactic acid, mineral acids such as phosphoric acid, bases such as sodium hydroxide, neutralizing agents, and buffering systems.[2] Organic acids are typically derived from natural sources and contribute to mild pH adjustments, while mineral acids provide stronger acidification; bases and neutralizing agents counteract excess acidity, and buffering systems resist pH changes upon addition of acids or bases.[6] Key properties of acidity regulators include their solubility in water, which facilitates uniform distribution in aqueous systems, and their dissociation constants (pKa values), which indicate the pH range over which they effectively ionize. For example, citric acid exhibits pKa values of 3.13, 4.76, and 6.40, enabling it to buffer solutions across a broad pH spectrum.[7] These characteristics allow acidity regulators to inhibit microbial growth by shifting pH to levels unfavorable for pathogens and to stabilize formulations by preserving chemical integrity.[2] In contrast to acidulants, which primarily enhance sour taste through acidification, acidity regulators emphasize pH stability to support structural and preservative functions without necessarily altering flavor profiles.[8]

Mechanisms of pH Control

Acidity regulators control the pH of solutions by altering the concentration of hydrogen ions (H⁺). The pH is defined as the negative logarithm of the hydrogen ion concentration, pH = -log[H⁺], where [H⁺] is expressed in moles per liter.[9] Acidic regulators, such as citric acid, donate H⁺ ions to the solution, increasing [H⁺] and thereby lowering the pH to make the environment more acidic.[10] Basic regulators, like sodium bicarbonate, provide hydroxide ions (OH⁻) that react with H⁺ to form water (H⁺ + OH⁻ → H₂O), decreasing [H⁺] and raising the pH toward neutrality or alkalinity.[10] These additions shift the equilibrium of the water dissociation reaction (H₂O ⇌ H⁺ + OH⁻) according to Le Chatelier's principle, stabilizing the desired pH level.[11] A key mechanism employed by many acidity regulators is buffering, which resists significant pH changes upon addition of small amounts of acid or base. Buffers typically consist of a weak acid (HA) and its conjugate base (A⁻), or a weak base and its conjugate acid, maintaining pH near the acid's pKₐ value. The relationship is described by the Henderson-Hasselbalch equation:
pH=pKa+log⁡([A−][HA]) \mathrm{pH = pK_a + \log \left( \frac{[A^-]}{[HA]} \right)}
where pKₐ is the negative logarithm of the acid dissociation constant (Kₐ).[12] For example, an acetate buffer, formed from acetic acid (CH₃COOH) and sodium acetate (CH₃COONa), effectively stabilizes pH around 4.76, the pKₐ of acetic acid, by the equilibrium CH₃COOH ⇌ CH₃COO⁻ + H⁺. When H⁺ is added, it reacts with A⁻ to form HA, minimizing the pH drop; conversely, added OH⁻ converts HA to A⁻, limiting the pH rise.[13] In preservation contexts, acidity regulators achieve pH control through acidification, reducing the solution's pH to levels that inhibit microbial growth. Lowering pH below 4.6 prevents spore germination and toxin production by pathogens such as Clostridium botulinum types A, B, E, and F, as these bacteria require a higher pH for metabolic activity.[14] This mechanism exploits the sensitivity of bacterial enzymes and membranes to low pH, disrupting cellular processes without relying on heat or other interventions.[15] Neutralization reactions provide another direct method for pH adjustment, where acids and bases react to form water and a salt, consuming excess H⁺ or OH⁻. The general reaction is HA + BOH → BA + H₂O, where HA is the acid and BOH the base. For instance, citric acid (C₆H₈O₇) neutralizes sodium bicarbonate (NaHCO₃) in a reaction that produces sodium citrate, water, and carbon dioxide: C₆H₈O₇ + 3NaHCO₃ → Na₃C₆H₅O₇ + 3H₂O + 3CO₂.[16] This effervescent process rapidly shifts the pH toward neutrality, with the released CO₂ often serving as an indicator of the reaction's completion.[17]

Applications

In Food and Beverage Industry

Acidity regulators are essential in the food and beverage industry for stabilizing pH levels, which helps extend shelf life by inhibiting microbial growth and enzymatic reactions that lead to spoilage. By maintaining an optimal acidic environment, these additives prevent the proliferation of pathogens such as Clostridium botulinum in acidified foods by maintaining pH levels at or below 4.6.[2][18] For example, citric acid is widely employed to prevent enzymatic browning in cut fruits like apples and pears, where it lowers pH and chelates copper ions required for polyphenol oxidase activity, thereby preserving visual appeal and quality.[2][19] In canned goods, such as tomatoes or fruits, acidity regulators ensure texture maintenance by controlling pH to limit softening from pectin degradation and microbial activity, contributing to product firmness during storage.[20] Beyond preservation, acidity regulators enhance flavor profiles by introducing subtle sourness that balances sweetness and amplifies aroma without dominating the overall taste. In soft drinks, citric acid provides a tangy refreshment that complements carbonation and fruit notes, while in jams and jellies, it aids in achieving a harmonious tart-sweet equilibrium during gelling. This controlled acidity improves sensory qualities, making products more appealing to consumers while supporting consistent processing outcomes.[2] In preservation applications, specific acidity regulators target microbial inhibition in various products. Acetic acid, derived from vinegar, is used in pickles to rapidly lower pH to below 4.6, creating an environment hostile to bacteria and ensuring long-term safety without fermentation. Similarly, lactic acid plays a key role in fermented dairy items like yogurt and cheese, where it is produced by lactic acid bacteria to drop pH below 4.0, destabilizing pathogen membranes and extending shelf life while contributing to characteristic tanginess.[21][22] Culinary distinctions highlight that acidity regulators differ from acidulants, as the former focus on pH buffering for stability and safety rather than primarily imparting intense sour flavors. In the European Union, these additives are codified under the E-number system, with acids assigned to E200–E299 (e.g., sorbic acid as E200 for mild acidification and preservation) and salts or buffers to E300–E399 (e.g., sodium citrate as E331 for pH adjustment in beverages and dairy).[2][23]

In Pharmaceuticals, Cosmetics, and Other Industries

In pharmaceuticals, acidity regulators are vital for pH adjustment to enhance the solubility and stability of active pharmaceutical ingredients, particularly those that are ionizable and poorly water-soluble. By altering the hydronium ion concentration, these regulators optimize drug dissociation per the Henderson-Hasselbalch equation, potentially increasing solubility by over 1,000-fold and improving bioavailability in formulations like oral suspensions and injectables.[24] For instance, phosphoric acid serves as an acidifying agent in oral suspensions to maintain pH levels typically between 4 and 6, ensuring chemical stability and preventing precipitation during storage or administration.[25] This targeted pH control also supports buffer systems, such as acetate buffers with sodium hydroxide, which resist pH shifts and safeguard efficacy in liquid dosage forms.[26] In cosmetics, acidity regulators function as buffers to align product pH with the skin's natural acidity of approximately 5.5, thereby minimizing irritation and preserving the skin barrier's integrity. Citric acid, a common organic regulator, lowers pH and stabilizes formulations in shampoos (targeting 4.2–5.5 for hair shine and scalp health) and lotions (5–7 for moisture retention), while supporting microbial balance and enzymatic activity like that of β-glucocerebrosidase.[27][28] This buffering prevents disruptions to the acid mantle, reducing dryness and inflammation associated with alkaline products. Beyond these sectors, acidity regulators are employed in diverse industrial applications for process optimization. In water treatment, sulfuric acid corrects elevated pH in boiler systems, maintaining levels between 6.5 and 8.5 to inhibit corrosion and scale formation on metal surfaces.[29] In oil drilling, sodium hydroxide elevates pH in water-based muds (typically to 10–11), precipitating magnesium ions and neutralizing acidic gases like CO₂ and H₂S for improved fluid rheology and equipment protection.[30] Aquariums utilize calcium carbonate to boost carbonate hardness (KH) and stabilize pH around 6.5–8.0, averting crashes that stress fish and invertebrates by neutralizing excess acids.[31] These applications underscore broader industrial benefits of acidity regulators, including corrosion prevention through pH stabilization in aqueous environments and enhanced reaction control to minimize side products and ensure consistent yields in chemical manufacturing.[32]

Common Acidity Regulators

Organic Examples

Organic acidity regulators are carbon-based compounds, often derived from natural sources, that adjust pH levels in food and other products while contributing to flavor, preservation, and stability. Citric acid, with the chemical formula $ \ce{C6H8O7} $, is a tricarboxylic acid naturally extracted from citrus fruits such as lemons and limes. It serves primarily as an acidity regulator in beverages, where it facilitates chelation of metal ions to prevent oxidation and enhances preservation by lowering pH.[33][34] Lactic acid, chemically $ \ce{C3H6O3} $, is produced through bacterial fermentation of carbohydrates, commonly from sources like milk or corn. In food applications, it functions as an acidity regulator in yogurt production to achieve the desired tangy flavor and texture, and in meat processing to tenderize proteins by reducing pH and inhibiting microbial growth.[35][36] Acetic acid, represented as $ \ce{CH3COOH} $ or $ \ce{C2H4O2} $, originates from the fermentation of ethanol, as found in vinegar derived from fruits or grains. It acts as an acidity regulator in condiments like pickles and sauces, providing antimicrobial properties that extend shelf life by creating an acidic environment hostile to pathogens.[37][38] Malic acid, with formula $ \ce{C4H6O5} $, is a dicarboxylic acid abundant in apples and other fruits. As an organic acidity regulator, it imparts tartness in candies and controls pH in beverages, offering a smoother acid profile compared to citric acid while aiding in flavor masking and stability.[39][40] Tartaric acid, chemically $ \ce{C4H6O6} $, is a diprotic acid sourced from grapes, particularly during winemaking where it occurs naturally. It is employed as an acidity regulator in baking powders, reacting with bases to release carbon dioxide for leavening, and in confectionery to provide a sharp tart flavor and pH adjustment.[41][42]

Inorganic Examples

Inorganic acidity regulators are typically synthetic compounds derived from mineral sources, widely used in industrial applications due to their strong dissociation constants and generally non-volatile nature, which allows precise pH control without significant evaporation during processing.[43] These regulators, including acids and bases, exhibit high electrolytic dissociation in aqueous solutions, enabling rapid and effective pH adjustments in large-scale food production environments.[44] Unlike organic counterparts, they are often more reactive and cost-effective for bulk operations, though their use requires careful handling to avoid over-acidification or alkalization.[45] Phosphoric acid (H₃PO₄) is a prominent inorganic acidity regulator, synthetically produced via the wet process involving phosphate rock and sulfuric acid, which also generates phosphogypsum as a byproduct in fertilizer manufacturing.[46] In the food industry, it imparts a tangy flavor to colas and other soft drinks by lowering pH to inhibit microbial growth and enhance sensory sharpness, with typical concentrations around 0.05–0.1% in beverages.[47] Its triprotic nature provides stepwise dissociation (pKₐ values of 2.14, 7.20, and 12.67), allowing versatile buffering, and it remains non-volatile under standard processing conditions.[43] Carbonic acid, formed in situ by the dissolution of carbon dioxide (CO₂) in water, serves as an inorganic regulator in carbonated beverages, where it generates effervescence through gas release while dropping pH to approximately 3–4 for preservation and mouthfeel.[48] This weak acid (pKₐ ≈ 6.35) arises from industrial CO₂ injection under pressure, a synthetic process emphasizing its prevalence in high-volume soft drink production, and it dissociates partially to provide mild acidity without residue.[49] Its non-volatile hydrated form ensures stability during storage, though it equilibrates dynamically with atmospheric CO₂.[44] Sodium bicarbonate (NaHCO₃), an inorganic base produced synthetically via the Solvay process from salt and limestone, acts as a neutralizing agent in baking by reacting with acidic components to release CO₂ for leavening and stabilize pH around 8–9.[50] In dough systems, it dissociates completely in water (as a source of HCO₃⁻ ions, pKₐ 10.33 for the conjugate acid), promoting even gas evolution and texture control in products like cookies and breads.[51] Its non-volatile solid form facilitates precise dosing in industrial mixers, enhancing efficiency in large-scale bakery operations.[50] Sodium hydroxide (NaOH), a strong inorganic base manufactured through the chlor-alkali electrolysis of brine, is employed in food processing to elevate pH for tasks like debittering olives or extracting proteins, achieving levels up to 9–12 as needed.[52] It fully dissociates in solution, enabling rapid alkalization in processes such as century egg production or cocoa processing, where it solubilizes phenolics.[53] As a non-volatile solid or solution, it is industrially prevalent for its high reactivity and ease of integration into continuous production lines.[54] Hydrochloric acid (HCl), an inorganic strong acid generated synthetically from hydrogen and chlorine gases, is used in gelatin production to adjust pH during pretreatment of animal hides or bones, typically to 1–3 for mineral removal and collagen hydrolysis.[55] It dissociates nearly completely in water (pK_a ≈ -6.3), ensuring efficient acidification that enhances extraction yields up to 5–7% while maintaining gel strength.[56] Its non-volatile aqueous form supports precise control in industrial hydrolysis tanks, underscoring its role in high-throughput gelatin manufacturing.[55]

Regulation and Safety

Regulatory Frameworks

The Codex Alimentarius Commission, established in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), provides international standards for food additives, including acidity regulators, through the General Standard for Food Additives (GSFA, CXS 192-1995). These standards specify purity criteria aligned with Joint FAO/WHO Expert Committee on Food Additives (JECFA) specifications, require labeling using International Numbering System (INS) identifiers (e.g., INS 330 for citric acid), and set maximum use levels based on good manufacturing practice (GMP) for most applications or numerical limits where necessary, such as 3000 mg/kg for citric acid in fruit juices.[57] The GSFA ensures additives like acidity regulators are used only for technological purposes at the lowest effective levels to protect consumer health, with ongoing revisions to incorporate scientific evaluations. In the European Union, the use of acidity regulators as food additives is governed by Regulation (EC) No 1333/2008, which harmonizes conditions of use across member states to ensure safety and fair trade.[58] Approved additives, including acidity regulators, are assigned E-numbers for identification (e.g., E330 for citric acid) and listed in Annex II with maximum permitted levels or "quantum satis" (the amount necessary to achieve the intended effect) to minimize intake while meeting technological needs.[58] Authorization requires demonstration of safety, efficacy, and no misleading of consumers, with re-evaluation by the European Food Safety Authority (EFSA) for all listed substances.[58] In the United States, the Food and Drug Administration (FDA) regulates acidity regulators primarily under the Federal Food, Drug, and Cosmetic Act, with many classified as Generally Recognized as Safe (GRAS) for direct food use without specific quantitative limits beyond current good manufacturing practices.[59] For instance, citric acid is affirmed as GRAS in 21 CFR 184.1033, allowing its use in foods produced by methods such as fermentation or extraction, provided it meets Food Chemicals Codex specifications.[59] Food additives not GRAS require premarket approval under 21 CFR Parts 170-186, including safety assessments for intended uses.[60] For non-food applications, such as industrial handling of inorganic acidity regulators like sodium hydroxide (NaOH), the Occupational Safety and Health Administration (OSHA) sets permissible exposure limits under 29 CFR 1910.1000 to protect workers.[61] The PEL for NaOH is a ceiling of 2 mg/m³, meaning airborne concentrations must not exceed this value at any time during an 8-hour shift.[61] The codification of food additive regulations intensified post-1950s in response to growing concerns over chemical contaminants and public health incidents, leading to the U.S. Food Additives Amendment of 1958 and the formation of the Codex Alimentarius in 1963 to facilitate global harmonization.[62][63]

Health and Safety Considerations

Acidity regulators approved for use in food and other products are generally considered safe when consumed in moderation, as evaluated by international bodies such as the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the U.S. Food and Drug Administration (FDA), which classify many as generally recognized as safe (GRAS).[64] For example, JECFA has established an acceptable daily intake (ADI) of "not limited" for citric acid and its salts, indicating no specified upper limit based on toxicological data.[65] Similarly, lactic acid is deemed safe without a numerical ADI by JECFA, while phosphates like phosphoric acid have an ADI of 70 mg/kg body weight expressed as phosphorus.[66][67] Potential risks associated with acidity regulators primarily arise from excessive intake or frequent exposure, particularly in acidic formulations. Beverages with a pH below 4.0, often adjusted using citric or phosphoric acid, can contribute to dental erosion by demineralizing tooth enamel, with studies showing increased erosive potential as pH drops below this threshold.[68] Excess consumption of phosphoric acid, common in carbonated soft drinks, has been linked to gastrointestinal irritation, including stomach upset and indigestion, due to its strong acidity and interference with mineral absorption in the digestive tract.[69] Additionally, high dietary phosphorus from such sources may disrupt calcium balance, potentially leading to reduced bone mineral density, as evidenced by human studies on inorganic phosphate additives.[70] On the positive side, acidity regulators offer health benefits when used appropriately, such as in fermented foods where lactic acid produced by lactic acid bacteria enhances digestibility by breaking down complex carbohydrates and reducing anti-nutritional factors like phytic acid, thereby improving mineral absorption.[71] They also play a key role in preventing foodborne illness by lowering pH levels to inhibit the growth of pathogenic bacteria, molds, and yeasts, thereby extending shelf life and reducing contamination risks in processed foods.[2][64] Allergenicity concerns with acidity regulators are rare, as most are synthetic or derived from non-allergenic sources. Commercial lactic acid used as a food additive is typically produced from plant-based sources and does not contain lactose.[72] From an environmental perspective, organic acidity regulators like citric acid are biodegradable and derived from renewable sources such as citrus fruits, resulting in minimal persistent impact on ecosystems.[73] In contrast, inorganic options like phosphoric acid can contribute to environmental concerns, including phosphate runoff that promotes eutrophication in water bodies, though their use in food is regulated to limit overall discharge.[74]

References

  1. GSFA Online Food Additive Functional Classes
  2. What are acidity regulators and why are they added to food - Eufic
  3. What Are The Acidity Regulators - Polifar
  4. What do food additives do?
  5. Acidifier - an overview | ScienceDirect Topics
  6. Citric Acid - an overview | ScienceDirect Topics
  7. Food Acids | Hexa Chemicals (S) Pte Ltd
  8. The pH Scale - Chemistry LibreTexts
  9. pH Scale: Acids, bases, pH and buffers (article) - Khan Academy
  10. 15.2: Properties of Acids and Bases in Aqueous Solutions
  11. Henderson-Hasselbach Equation - Chemistry LibreTexts
  12. Calculating pH of Buffer Solutions- Henderson-Hasselbalch equation
  13. [PDF] Draft Guidance for Industry - Chapter 16: Acidified Foods - FDA
  14. [PDF] Fish and Fishery Products Hazards and Controls Guidance - FDA
  15. 6.4: Classifying Chemical Reactions (Acids and Bases)
  16. How to Neutralize Citric Acid? - Shanghai Chemex
  17. Preserving Color and Preventing Browning of Foods
  18. Types of Food Ingredients | FDA
  19. Food Preservation: Quick-Process Pickles - Ohioline
  20. Role of Lactic Acid Bacteria in Food Preservation and Safety - PMC
  21. Food additives - EFSA - European Union
  22. REVIEW Solubilization techniques used for poorly water-soluble drugs
  23. pH determination as a quality standard for the elaboration of oral ...
  24. [PDF] Considerations for Waiver Requests for pH Adjusters in ... - FDA
  25. Reference Guide for the pH Setting of Cosmetics - Alfa Chemistry
  26. Towards Optimal pH of the Skin and Topical Formulations - MDPI
  27. pH Adjusters for Water Treatment - ChemREADY
  28. Caustic soda | SLB
  29. The Fish Keeper’s Guide to pH, GH, and KH | Water Chemistry 101
  30. Exploring the Applications of Industrial PH Meters in Chemical ...
  31. [PDF] Citric acid and salts - Agricultural Marketing Service - USDA
  32. Citric Acid | C6H8O7 | CID 311 - PubChem
  33. [PDF] Lactic Acid, Sodium Lactate, and Potassium Lactate
  34. Lactic Acid | C3H6O3 | CID 612 - PubChem
  35. [PDF] content.pdf - Regulations.gov
  36. Acetic Acid | CH3COOH | CID 176 - PubChem - NIH
  37. [PDF] calcium chloride - Agricultural Marketing Service - USDA
  38. Malic Acid | C4H6O5 | CID 525 - PubChem
  39. [PDF] Tartaric Acid - Agricultural Marketing Service - USDA
  40. L-Tartaric acid | C4H6O6 | CID 444305 - PubChem - NIH
  41. Re‐evaluation of phosphoric acid–phosphates – di‐, tri‐ and ... - NIH
  42. [PDF] Carbon Dioxide - Handling/Processing - Agricultural Marketing Service
  43. Phosphate Additives in Food—a Health Risk - PMC - NIH
  44. TENORM: Fertilizer and Fertilizer Production Wastes | US EPA
  45. (PDF) Acidity Regulators and Acidulants - Academia.edu
  46. Extended shelf life flavoured dairy drink using dissolved carbon ...
  47. Carbonated fermented dairy drink – effect on quality and shelf life
  48. SODIUM BICARBONATE - precisionFDA
  49. [PDF] Guidance for Industry Acrylamide in Foods - FDA
  50. Current Trends in Food Processing By-Products as Sources of High ...
  51. Effect of different alkali treatments on the chemical composition ... - NIH
  52. [PDF] a handbook for teaching basic concepts in new product development
  53. Effect of acid treatment on extraction yield and gel strength of gelatin ...
  54. Effect of temperature, time, and acid concentration on ph hydrolysis ...
  55. [PDF] General Standard for Food Additives Codex Stan 192-1995
  56. Regulation - 1333/2008 - EN - additives - EUR-Lex
  57. 21 CFR 184.1033 -- Citric acid. - eCFR
  58. 21 CFR Part 170 -- Food Additives - eCFR
  59. 1910.1000 - Air contaminants. | Occupational Safety and Health Administration
  60. Milestones in US Food and Drug Law - FDA
  61. Origins of the Codex Alimentarius
  62. Food Additives and GRAS Ingredients - Information for Consumers
  63. [PDF] CITRIC ACID
  64. lactic acid - WHO | JECFA
  65. phosphoric acid - WHO | JECFA
  66. Acidic beverages increase the risk of in vitro tooth erosion
  67. Is Phosphoric Acid Bad for Me? - Healthline
  68. Effects of Excessive Dietary Phosphorus Intake on Bone Health - PMC
  69. Health Benefits of Lactic Acid Bacteria (LAB) Fermentates - PMC - NIH
  70. Milk - FoodAllergy.org
  71. Food additives and their impact on human health
  72. https://www.laballey.com/blogs/blog/citric-acid-how-this-neat-little-molecule-can-help-the-environment
  73. Phosphoric Acid vs. Citric Acid: What's the Difference?
User Avatar
No comments yet.