The pH of a food is a direct function of the free hydrogen ions present in that food. Acids in foods release hydrogen ions that give acidic foods a sour taste. Therefore, the pH value is defined as a measure of free acidity. The pH value is defined as the negative logarithm of the hydrogen ion concentration. Therefore, if a food has a pH of 3, the concentration of hydrogen ions in that food is 0.001 mol/liter. If the pH value is 6, the concentration of hydrogen ions is 0.000001 mol/liter. As the pH of the food increases, the concentration of hydrogen ions decreases. This indicates that a low pH food is a high acid food.
Basically, pure water has a pH of 7. Values less than 7 are considered acidic, and values greater than 7 are considered basic or alkaline. Most foods have a pH of less than 7, which means they are acidic. The pH of a given food has an impact on the type of processing required to preserve it safely.
Microorganisms, including yeasts, molds, and bacteria, are sensitive to the pH of a food. pH values that are too low or too high inhibit microbial growth.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Quality tests - pH analysis services are among the numerous tests carried out in this context.
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