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Article: Predict pH in complex foods.
- Article from:
- Emerging Food R&D Report
- Article date:
- September 1, 2000
CopyrightCOPYRIGHT 2000 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Knowing the pH of foods is important for several reasons. It not only impacts flavor, physical structure and color, but also is an important determinant of a product's microbiological stability. Acidic foods--those with low a low pH--are less hospitable for the growth of microorganisms, especially food poisoning bacteria. Many preservatives used to extend product shelf life work much better against bacteria when at low pH. But it is often difficult to predict the pH of complex systems such as food.
The pH of a food is related to the concentration of protons or hydrogen ions. The protons come from acid ingredients that release them in the presence of water. It is ...