Products that control the acidity or alkalinity of a food either for conservation purposes or for its organoleptic or functional modification. They hide excess sweetness in food and drinks. They are applied in gelatins, ice creams, beverages, wines, processed cheeses, meat products and sausages.
- Sodium citrate
- Potassium citrate
- Phosphates (disodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate)
