Guide: An Introduction to Acidity

With an influence on properties such as taste, savor, and appearance, acidity is an important attribute of many foods. Whether present naturally, developed during procedures such as fermentation, or added in processing, it serves as a metric of food quality and is also a standard means of preservation.

In this guide, we present an overview of pH and titration equipment and techniques to assist with acidity determination in both fresh and processed foods. Discover the methods supported by each of these instruments, depending on the product and result requirements.