Acidity Regulators, Preservatives, and Antioxidants
The function of acidity regulators, preservatives, and antioxidants is to protect the food, respectively, through pH reduction/adjustment, inhibition of microbial growth, and inactivation of free radicals or metals.
Acidity regulators help to preserve the original taste and color of the food and contribute to its healthiness through the pH control as a guarantee for preventing the development of dangerous microorganisms. Some acidifiers acts as stabilizers, while others act as aids for antioxidants or for holding the color. In addition to preventing the development of bacteria, acidity regulators contribute to preserve the desired quality of the food.
Many acidity regulators are naturally present in foods. We can distinguish the following categories: organic acids, inorganic acids, organic basic substances, and inorganic basic substances.
The most widely used compounds are acetic acid, citric acid, lactic acid, and their salts.