Grade - Active
Posted 11 February 2026 - 02:23 PM
Hi all,
I am looking at lowering the pH on a new dip we are developing.
It is dairy based, and I can't add any more liquid to it as it would make it too loose.
Lactic acid powder would be a solution I think, but I am wondering if it would need to be declared as an additive?
I was told that, being a processing aid, it did not have to be on the label, but that it would if it is a preservative or anything artificial.
Can anyone enlighten me please, it would be greatly appreciated
Fellow
Posted 11 February 2026 - 02:51 PM
are you wanting to lower to help with shelf life or food safety or both?
Please stop referring to me as Sir/sirs
Grade - FIFSQN
Posted 11 February 2026 - 03:34 PM
I don't think you can argue this is a processing aid. It will retain functionality in the product, that's the point of what you're trying to do.
Could you use citric acid, or, perhaps a bit more "clean label" powdered lemon juice? Which you might or might not be able to label as lemon juice in the finished product? (Or perhaps "concentrated lemon juice".)
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25 years in food. And it never gets easier.
Grade - Active
Posted 11 February 2026 - 03:41 PM
are you wanting to lower to help with shelf life or food safety or both?
Both, but mainly F.S.
But I think it will have to be labelled as an additive even if it is natural
Grade - Active
Posted 11 February 2026 - 05:00 PM
I don't think you can argue this is a processing aid. It will retain functionality in the product, that's the point of what you're trying to do.
Could you use citric acid, or, perhaps a bit more "clean label" powdered lemon juice? Which you might or might not be able to label as lemon juice in the finished product? (Or perhaps "concentrated lemon juice".)
I might look for organic lemon Juice powder,.
Thank you
Grade - FIFSQN
Posted 12 February 2026 - 03:12 AM
Hi Serious,
Have you considered fermentation? Or adding/using natural yogurt or sour cream?
Kind regards,
Tony
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Grade - SIFSQN
Posted 12 February 2026 - 09:36 AM
Hi all,
I am looking at lowering the pH on a new dip we are developing.
It is dairy based, and I can't add any more liquid to it as it would make it too loose.
Lactic acid powder would be a solution I think, but I am wondering if it would need to be declared as an additive?
I was told that, being a processing aid, it did not have to be on the label, but that it would if it is a preservative or anything artificial.
Can anyone enlighten me please, it would be greatly appreciated
If the ingredient remains in the product, you can't call it a processing aid. A processing aid is either added to the product for processing and later removed (but potentially still present) or it is added, but carries no functionality in the final product. As any such ingredient would still lower the pH in the final product, it's either an ingredient or an additive, but definitely not a processing aid.
How much do you need to lower the pH?
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