Lowering pH

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

are you wanting to lower to help with shelf life or food safety or both?

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".)

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

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

Hi Serious,

Have you considered fermentation? Or adding/using natural yogurt or sour cream?

Kind regards,

Tony