Tri-Sodium Citrate to correct the pH of a too acidic mixture
Started by Anna21, Mar 20 2019 06:17 AM
Good morning all!
I was wondering whether one of you might be able to assist: We are busy with factory trials of a fermented maize drink and I would like to take some precautionary measures:
In the case of the pH of the final product being too low, what would you suggest can I add to increase the pH to the desired pH which will not have an effect on the flavor? I was thinking of using Tri-sodium citrate to increase the pH in case a situation like this does occur. Do any of you have experience with such a situation? Or any product you might suggest?
TIA
Anna :)
Correct sequence for putting on clean attire before entering a production room
Granulated vs. Regular Sodium Bicarbonate: Clarifications Needed
What is the correct CFR for an enriched macaroni product?
BRC Metal Detection - Correct Placing of Test Pieces
What is the correct way to test for microbials?
[Ad]
Correct sequence for putting on clean attire before entering a production room
Granulated vs. Regular Sodium Bicarbonate: Clarifications Needed
What is the correct CFR for an enriched macaroni product?
BRC Metal Detection - Correct Placing of Test Pieces
What is the correct way to test for microbials?
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
Sodium Metabisulphite: Food additive or processing aid in potato production?
What is the correct order of sieve, magnet and metal detector?
Supplier reducing sodium in product - still have old packaging film on hand
Sodium Hydroxide Lead Time in the UK