3 replies to this topic

[Serious]

Hi,

 

I am looking for a way of lowering pH in a finished product without the addition of liquid, or without changing the taste.

Is there any NATURAL Powder form ingredients available?

 

Thank you

[Tony-C]

Hi Serious,

 

Only acids come to mind, so something like citric acid but I guess it is likely to change the taste. May be worth trying depending on how much you would need to add to get the right pH.

 

Kind regards,

 

Tony

[GMO]

What's your product?  Different natural acids have different impacts on taste.  Malic acid (as the name implies, from apples) tends to enhance fruit flavours more than citric does (as the name suggests, more associated with lemons).  It also depends what pH you're trying to achieve.  Also if it's for micro reasons bear in mind that dry blending may not give an even pH result. 

 

You might also be able to get to the pH you want with a combination.  Ascorbic acid (vitamin C) could be part of that mix, albeit you won't be able to use it in crazy amounts. You could also try tartaric acid and lactic acid but I'd steer away from acetic due to the flavour being pretty strong.

Everything will bring a bit of a "tang" as we're quite good at detecting acids via taste.  It depends how much that needs to be avoided and how you're then using your solid product.  You could always have a neutralising element which only works when water is added (e.g. if this is for dilution) if that doesn't mess up the purpose of lowering the pH?

 

Basically knowing more would be helpful.

[cookinmaple]

Reaching out to your Ingredient suppliers to see what they offer may be the best approach. We use a powder of Sodium Acid Sulphate to lower the pH in a liquid product; it doesn't affect the taste, but it may be different with your product.