Acidity Regulators

Acidity regulators, preservatives, and antioxidants all work to safeguard food by reducing or adjusting pH, inhibiting microbial development, and inactivating free radicals or metals, respectively. Acidity regulators assist to keep the natural flavour and colour of the food while also contributing to its healthiness by maintaining a constant pH level that prevents the growth of harmful microbes. Preservatives inhibit or stop bacteria, moulds, and yeasts from growing in food, preventing it from degrading or producing toxins.