pH Adjuster / Acidulant

A food additive used to control or adjust the acidity (pH) of a food product. Acidulants (pH-lowering agents) are the most common in food manufacturing, used to achieve target acidity for flavour balance, preservation (lower pH inhibits many microorganisms), and functional ingredient performance (pectin gelling requires low pH; certain stabilisers are pH-sensitive). Citric acid (INS 330) is the most widely used acidulant globally. Other acidulants include lactic acid, phosphoric acid, and malic acid. Food-grade pH-adjustment can also use buffers and alkalis (sodium bicarbonate, potassium carbonate) to raise pH where needed (e.g. alkalized cocoa powder).