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Acids and Bases (Acidity and Alkalinity)

Learn about the characteristics of acids (acidity) and bases (alkalinity) in foods, their effects on taste, safety, and quality. Discover examples of acidic and alkaline foods and how pH levels impact food properties.

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Acids and Bases (Acidity and Alkalinity)

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  1. Acids and Bases(Acidity and Alkalinity)

  2. Acidity • Have more hydrogen ions (H+) • Make foods acid • Examples include: • Lemon juice • Vinegar • Other characteristics of acidic foods: • Sour taste • Sting when touched • React strongly when combined with metals A 2.02 -- Acids and Bases

  3. Bases /Alkalinity • Have more hydroxide ions (OH) • Makes foods more alkaline • Examples include: • Soap • Egg whites • Other characteristics of a alkaline: • Bitter taste • Feel slippery to touch • Do not react when combined with metals A 2.02 -- Acids and Bases

  4. ACIDS Taste sour Turn red when tested pH between 0 and 6.9 BASES Taste bitter Turn blue when teted pH between 7.1 and 14 Acids and Bases identified by: A 2.02 -- Acids and Bases

  5. Effects of pH on food • pH is a measure of acidity or alkalinity of food. • Changes in pH effect quality. • Color • Texture • Stability • Changes in pH effect safety • Foods are generally acidic (pH less than 7.0) • Low acid foods have a pH between 4.6 and 7.0 (potentially hazardous food) • High acid foods have a pH of 4.6 or less. (non-potentially hazardous food) A 2.02 -- Acids and Bases

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