Acidity Corrector

Acidity correctors are substances used to alter or control the acidity or alkalinity of foods. They can be naturally occurring or synthetically produced. Their production methods vary depending on the specific substance, often involving chemical synthesis or extraction from natural sources.

Acidity correctors are added to foods to adjust pH levels, which can affect flavour, preservation, and texture. They are commonly found in confectionery, jams, jellies, dairy products, and beverages. By controlling acidity, they can enhance shelf life and improve the overall sensory experience of the food.

Acidity correctors are subject to regulation in Great Britain and must be authorised for use, appearing on the Register of Food Additive Authorisations. Regulatory bodies like EFSA have evaluated many acidity correctors. At typical intake levels found in food, they are generally considered safe. Evidence regarding long-term health effects at very high intakes is limited, and ongoing scientific review is standard for food additives.