Views: 0 Author: Site Editor Publish Time: 2022-11-21 Origin: Site
Acidity regulators are substances used to maintain or change the acidity of the food. The lye added to sour noodles is an acidity regulator. It is mainly used to control the acidifying agents, alkalis, and salts with a buffering effect needed for the food. Each acidity regulator has a different acidity level and acidity characteristics. There are 17 types of acidity regulators allowed, including citric acid, potassium citrate, lactic acid, and tartaric acid, of which citric acid is a widely used acidity regulator. Citric acid, lactic acid, tartaric acid, malic acid, sodium citrate, and potassium citrate can be used in all types of food according to normal needs.
The following is a list of contents:
The role of acidity regulators
Precautions for using acidity regulators
The first is the role of flavoring, acidity regulators can change and maintain the acidity of food and improve its flavor, making food more delicious. The second is the role of preservative, microorganisms need a certain pH to survive, so the acidity of acidity as well as adjusting the role of preservatives, also increase the antibacterial effect of preservatives such as benzoic acid, and sorbic acid. The third is the role of antioxidants: Fe and Cu ions are grease oxidation, vegetable browning, and pigment fading catalyst, adding a metal chelating agent is a feasible method, acidity regulator also has a chelating effect so that metal ions combined and lose catalytic activity. Fourth, the buffering effect, food processing, and preservation process need to be stable pH, pH changes in a very narrow range, simple acid and alkali adjustment of pH is often out of balance, with organic acids and acidity regulators with a buffer system, not due to raw material ingredient deployment and processing process content changes and cause excessive fluctuations in pH.
Firstly, acidity regulators must be irritating and can cause digestive disorders. Second, we must pay attention to the order and timing of adding an acidity regulator, it can act with cellulose, starch, and other food ingredients, and other food additives also affect each other, so the process of adding an acidity regulator to the procedure and time must be accurate, otherwise, it will have adverse consequences. Thirdly, if it is a solid acidity regulator. To consider its hygroscopicity and solubility use the appropriate packaging and formulation. Fourthly, determine the different acidity characteristics regulators according to the object of addiction. Acidity regulators affect food flavor through anions, generally, organic acids have crisp acidity, while the acidity of inorganic acids is very unpalatable, such as hydrochloric acid, and phosphoric acid has a bitter taste, which will make the food flavor deteriorate.
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