ZIO:Your Trusted Acidity Regulators Supplier!
Guangzhou ZIO Chemical Co., Ltd., was established in the spring of 2005, focusing on the production and sales of food additives,mainly including acidity regulators, preservatives, sweeteners, thickeners, emulsifiers, antioxidants, vitamins, flavors, food pigments, etc.Our products are widely used in food, cosmetics, feed, toys, pigments, detergents, rubber, electroplating and other industries.
Why choose us
Our Factory
We have an efficient and convenient logistics network, large-scale factories(12000+ square meters of factory area), large independent storage centers,and a professional export sales team.
One Stop Service
We provide one-stop services, from raw material procurement to technical support,to solve customers' worries in all aspects.
High Quality
We are committed to high quality, stable supply and thoughtful service. Through strict quality control and testing links, we ensure the safety and stability of our products.
Production Market
After more than 25 years of development, our business has expanded to more than 120 countries and regions in Africa, Asia,the Middle East, South America, Europe, etc.
Advantages of Acidity Regulators
Improved Food Safety
By controlling the pH and inhibiting the growth of harmful microorganisms, acidity regulators play a crucial role in improving food safety. They help ensure that food products remain free from pathogens that could cause foodborne illnesses, making them safer for consumers.
Extended Shelf Life
Acidity regulators help extend the shelf life of food products by preventing spoilage and oxidation. This not only reduces food waste but also helps consumers enjoy fresh and high-quality products for a longer period.
Enhancing Flavor and Taste
Acidity plays a major role in the flavor profile of many foods. Certain foods, like pickles, soft drinks, and citrus-based products, rely on their acidity for the characteristic sour taste that consumers enjoy. Acidity regulators help to achieve the desired flavor balance in these products by precisely controlling the level of acidity.
Preserving Color and Texture
Acidity regulators are also essential for preserving the color and texture of foods. The pH level of food can directly impact its physical appearance and texture. For example, in the preservation of fruits and vegetables, maintaining the correct pH is crucial to preventing enzymatic browning, which can affect the color and overall appeal of the product.
Preventing Oxidation
Oxidation is a chemical process that occurs when food comes into contact with oxygen, leading to spoilage and the deterioration of color, flavor, and nutritional value. Acidity regulators help reduce oxidation by maintaining an acidic environment that slows down the oxidative process.
Application of Acidity Regulators
Soft Drinks
Carbonated soft drinks contain acidity regulators, including phosphoric acid, citric acid, and tartaric acid. These additions not only lengthen the beverages' shelf life by inhibiting the growth of hazardous bacteria but also give them a tangy and refreshing flavor.
Baked Goods
Acidity regulators like cream of tartar are frequently used in cakes, biscuits, and pastries to keep the pH balance in check. These ingredients improve the taste and freshness of baked goods while making them lighter and fluffier.
Dairy Products
Dairy products like cheese and yogurt frequently use acidity regulators like lactic acid and citric acid. The milk is thickened and curdled with the help of these ingredients, resulting in a more stable and sour end product.
Snacks and Processed Foods
Snacks and processed foods like jams, jellies, and sauces frequently use citric acid and malic acid as acidity regulators. These additives not only extend the shelf life of the items by inhibiting the formation of hazardous bacteria, but they also give them a sour and tangy flavor.
Specification
|
Items |
Specifications |
Analysis results |
|
Appearance |
White crystals or crystalline powder acidity |
Conforms |
|
Loss on drying, % |
≤0.5 |
0.04 |
|
Assay(as C4H5KO6), % |
99.0~101.0 |
99.9 |
|
Specificrotation ［α］d20℃, ° |
+32.5~35.5 |
+33.6 |
|
Clear test |
Pass |
Pass |
|
Sulfate(SO4), % |
≤0.019 |
＜0.019 |
|
Arsenic(As), mg/kg |
≤3 |
＜3 |
|
Lead(Pb), ppm |
≤2 |
＜2 |
|
Ammonium salts |
Pass |
Pass |
Types of Acidity Regulators
Citric Acid
Citric acid is most widely used in foods and is normally prepared by the fermentation process of carbohydrates by fungal microbes known as Aspergillus niger. It is mainly used as an acidity regulator as well as an aroma compound. In addition, Citric acid can be used to prevent oxidation reactions which result in the browning phenomena in foods such as salads.
Lactic Acid
Lactic acid is naturally occurring in many fermented foods (first isolated from sour milk), produced commercially by microbial fermentation of carbohydrate substrates. Lactic acid is commonly available in liquid form (50-80% concentration), clear colourless to pale yellow solution. It has a specific sour taste and no strong smell, giving well balanced, less sharp, and nice acidity in the final product. It is very well soluble in water.
Acetic Acid
Acetic acid the most commonly known organic acid, naturally present in many fruits and fermented foods, is found in vinegar. Acetic acid is available in a liquid form and in high concentrations it is strongly corrosive. It can be produced by fermentation (natural acetic acid) or by synthesis.
Malic Acid
Malic acid is naturally occurring in many fruits’ organic acids (first isolated from apples), produced commercially by synthesis. DL malic acid is colourless and odourless and can exist in crystal or granulated form, it has a strong acid taste very well boosting fruit flavours, especially citrus taste. Malic acid is well soluble in water.
Calcium Acetate
Calcium acetate has several functions. It is used in some foods as a thickening agent (cake mixtures, puddings, pie fillings), but can act as a buffer in controlling the pH of food during processing, as a preservative to prevent microbial growth, and as a calcium supplement in pet products.
Fumaric Acid
Fumaric acid is naturally present in live cells’ chemical compounds (various fungi) and is also present in some fruits and vegetables. Commercially produced by chemical synthesis from malic acid. It is a crystalline, odourless substance non-hygroscopic and with limited solubility in water.
Tartaric Acid
Tartaric acid in the form of its salts, such as potassium hydrogen tartrate, finds most of its applications in the production of emulsifiers used in the baking industry and in confectionaries. Tartaric acid is colourless and odourless crystal, that has a strong and sharp acid taste. Tartaric acid is well soluble in water.
Phosphoric Acid
Phosphoric acid is an inorganic acidulant obtained by a chemical reaction from phosphorus rock. It gives a very strong acid taste in low concentrations. Commercially is available in liquid form and most commonly in 70-80% concentrations. Food-grade phosphoric acid is a colourless clear liquid.
Packaging and Shipping
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FAQ
As one of the leading acidity regulators manufacturers and suppliers in China, we warmly welcome you to wholesale bulk acidity regulators for sale here and get free sample from our factory. All our products are with high quality and competitive price.