New Guide on Acidity and Acid Content Determination in Food

Acidity of food items is an important topic within the food industry. There are personal and cultural differences in taste and considerations about storability that make a close monitoring of acidity in food products necessary. With regards to filling temperature and the risk of infestations with Clostridium botulinum, acidity also becomes an economic factor.

To assist those working with food, Mettler Toledo has recently created an extensive guide for acid content and acidity determination in food. This comprehensive guidebook provides a detailed overview of all relevant topics regarding acidity in food.

After a short introduction to the history and importance of acidity in food items, for instance the preserving qualities of certain acids, the guide provides a list of methods and the corresponding optimal measurement solution. Afterwards different methods of acidity determination via titration are described, e.g. ascorbic acid and citrate content, and tips and tricks for improved measurement technique and to save time are described.

Another chapter deals with pH measurement and electrodes in order to determine the acidity of food items; important topics like calibration and temperature compensation, as well as tips and tricks are provided for. The guide also contains a number of TI notes, describing specific methods and results.

The guide is a comprehensive source of information about acidity in food and can be downloaded for free at: www.mt.com/acidity-lab.

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