What are formulated acidified foods?
From a regulatory
perspective, foods are categorized by their pH which 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. Formulated acid foods are normally
acid foods but have a small amount of low-acid ingredients added. Their final
pH is required to at or below 4.6. Formulated
acid foods should not contain greater than 10% by weight of low-acid
ingredients. At these levels, the low acid ingredients do not significantly
change the pH of the acid ingredients.
Some examples of formulated
acid foods are dressings, marinades, and BBQ sauces.
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