Acidity regulators increase the acidity of a foodstuff or are used to improve the organoleptic quality of a product by imparting it with an acid flavour. They are often organic acids such as ascorbic, citric, or acetic acids. Acidity regulators also include phosphates and phosphoric acid.
In vegetable tins, acidity regulators allow to decrease the heat treatment for fragile vegetables such as salsify, by lowering the pH.
They are also used in fruit pastes, confectioneries and jams.
This section was written with the help of SYNPA.
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