Acidity regulator

Acidity regulators are food additives that keep the acidity or basicity and thus the desired pH value of a food constant. These are mostly organic acids and their salts , carbonates , and more rarely also inorganic acids and their salts. The addition of an acidity regulator increases the stability and firmness of the food, causes the desired precipitation and improves the effectiveness of preservatives . In contrast to acidulants , they are not used to change the taste of food. Their effect is based on the formation of a buffer system in the food, in which the addition of acidic or basic substances does not change the pH value or only changes it slightly.

Labelling

Acidity regulators do not have to be listed individually on the packaging; the label "Acidity regulator" is sufficient.

Representative

List of acidity regulators approved in the EU :

E number (s)	Substance (s)
E 170	Calcium carbonate
E 260-263	Acetic acid and acetates
E 270	Lactic acid
E 296	Malic acid
E 297	Fumaric acid
E 325-327	Lactate (lactic acid)
E 330-333	Citric acid and citrates
E 334-337	Tartaric acid and tartrates
E 339-341	Orthophosphates
E 350-352	Malate (malic acid)
E 450-452	Di-, tri- and polyphosphates
E 500-504	Carbonates ( carbonic acid )
E 507	Hydrochloric acid and chlorides
E 513-517	Sulfuric acid and sulfates
E 524-528	Hydroxides
E 529-530	Oxides
E 355-357	Adipic acid and adipates
E 574-578	Gluconic acid and gluconates

see also list of food additives permitted in the European Union

Individual evidence

1. ↑ ^{a b} Acidity regulators . In: Lexicon of Nutrition. Science online dictionaries; Retrieved July 30, 2009
2. ↑ Peter Hahn, Klaus Pichhard: Food safety: liability - recall - traceability . 2nd Edition. Behr's, Hamburg 2008, ISBN 978-3-89947-501-2 , p. 4