White Paper: Acidic products need no longer taste sour

sour faceThere are a wide range of methods currently available to decrease the growth of microorganisms, among them, reducing the pH-value below the point that pathogenic bacteria grow (pickling, fermentation or addition of acid).

While acidity helps to diminish microbial growth, the sour taste can be aversive to the human palate and this negatively impacts consumer preference. Hence, product formulators are constantly faced with a paradox: how to maintain a low pH to keep microbial growth in check while offering a product meeting the taste desires of the consumer?

This document details why you need a certain pH in food products, the associated problems, the mechanism behind the sour taste perception and a possible natural solution.

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