What are acidified foods?
From a regulatory
perspective, foods are categorized by their pH.
It is a measurement of how alkaline or acidic a substance is and can be
measured with a pH meter. The pH scale is from 0 (the most acid) to 14 (the
most alkaline). pH 7 is considered “neutral”. Most foods have pH values in the
acid range from around 2 to 6.5. Foods are categorized as acid, low-acid, or
acidified based on the natural acidity of the product. Foods with a pH at or below 4.6 are
considered to be acid foods. Low-acid
foods are foods with a pH above 4.6. Acidified foods are low-acid foods that
have food grade organic acids or other acidic foods added to produce a final
equilibrium pH at or below 4.6.
Some examples of acidified foods are pickles,
chow-chows, corn relishes, and salsas.
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