Acidity Regulators in food or beverage applications are ingredients or products that regulate the acidity or control pH. They prolong shelf life or help aid perishable food or beverage item sustainability.
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Acidity Regulators are used in processed foods and in the production of beverages and other foods. Some Acidity regulators are used as flavorings in confectioneries, snacks, and pickling. Other uses for acidity regulators are cheese cake mixes, powdered drinks and baked goods.
Find technical information (TDS, MSDS, nutritional information, spec sheets, brochures, whitepapers) on acidity regulators for food and beverage applications in the results below. To refine your search for food additives, add an additional word to the search box at the top of the page, or click on a search term in one of the blue or green boxes on the left side of the page. If you need a sample of a food additive for your food formulation, just click "request sample" to add the food additive sample to your cart, and it will be sent directly from the food additive supplier.
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Adana is committed to the production and research of sucrose fatty acid esters. They apply a proprietary "solvent-free" manufacturing technique which makes the entire production process green and safe without adding any harmful solvents. Adana also offers a food brightener series and a food grade phosphate series. Some applications for Adana sucrose esters include the meat, confectionery, bakery and dairy product industries.
Disodium Dihydrogen Pyrophosphate is a white crystalline powder or melt. It can function as an improver, pH regulator, metal ion chelating agent, binder, leavening agent, color modifier, and be used to make biscuits, bread, meat products, and to peel frui...view more
Disodium Dihydrogen Pyrophosphate is a white crystalline powder or melt. It can function as an improver, pH regulator, metal ion chelating agent, binder, leavening agent, color modifier, and be used to make biscuits, bread, meat products, and to peel fruits and vegetables, etc.
It can be jointly used as a chelating agent with other phosphates and has strong water retention capacity on meat, but it cannot be used alone because it is acid. When it is added to the leavening agent in a certain proportion, the emission rate of carbon dioxide can be controlled and therefore loose texture bread and pastry products are produced. view less
Disodium Hydrogen Phosphate is in anhydrous and hydrated forms. The hydrated is a dodecahydrate, colorless to white orthorhombic, with relative density of 1.52. When heated to 240 and higher, it becomes sodium pyrophosphate. The anhydrous is white crystal...view more
Disodium Hydrogen Phosphate is in anhydrous and hydrated forms. The hydrated is a dodecahydrate, colorless to white orthorhombic, with relative density of 1.52. When heated to 240 and higher, it becomes sodium pyrophosphate. The anhydrous is white crystalline powder with hygroscopicity, can become heptahydrate exposed in air. It can be used as an emulsifier, improver, buffer, nutrient supplement, fermentation aid, pH regulator, binder, and chelating agent. view less
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