Acidity regulators control and buffer pH in food systems. Phosphates (di- and tri-basic calcium, sodium and potassium salts) are mild alkaline buffers used in processed cheese, baked goods and meat processing — their strength varies with hydration state. Carbonates (sodium bicarbonate, sodium carbonate, potassium carbonate) are stronger alkalis used for leavening and pH correction. Citric acid and sodium citrate buffer acidic beverages and dairy products.
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