Acidity regulators are used to alter and control the acidity or alkalinity on a specific level important for processing, taste and food safety.Inadequate control of the pH can result in the growth of undesirable bacteria in the product that could be a potential health hazard. Examples of acidity regulators in the EU. pH less than 7 is acidic, a pH of 7 is neutral and a pH greater than 7 is alkaline or basic. Our sense of taste can recognize only major differences in the pH within complex food systems. An acid product would taste sour, while an alkaline product would taste bitter.
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