Acidity regulator

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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.


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


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