
To regulate acidity or basicity of the food products, acidity regulators are used as food additives. These acidity regulators are also known as pH control agents; they may be neutralizing agents, bases, buffering agents, minerals, or organic acids. The acidity regulators play a crucial role in the food and beverage industry. They are used in various applications such as processed food, bakery items, sauces and dressings, beverages, condiments, confectionery items, and much more. The acidity regulators act as food preservatives in order to increase the shelf life and are also used to stabilize and regulate the pH balance of foods. They modify the taste of a particular food item by adding sharp taste and also act as gelling agents. The acidity regulators are obtained from natural sources or can be produced synthetically. The natural sources of acidity regulators are oranges, tomatoes, apples, lemons, mangoes, and strawberries.