Acids and Bases (Acidity and Alkalinity)

1
Acids and Bases(Acidity and Alkalinity)
2
Acidity

• Have more hydrogen ions (H)
• Make foods acid
• Examples include
• Lemon juice
• Vinegar
• Other characteristics of acidic foods
• Sour taste
• Sting when touched
• React strongly when combined with metals

3
Bases /Alkalinity

• Have more hydroxide ions (OH)
• Makes foods more alkaline
• Examples include
• Soap
• Egg whites
• Other characteristics of a alkaline
• Bitter taste
• Feel slippery to touch
• Do not react when combined with metals

4
Acids and Bases identified by

• ACIDS
• Taste sour
• Turn red when tested
• pH between 0 and 6.9

• BASES
• Taste bitter
• Turn blue when teted
• pH between 7.1 and 14

5
Effects of pH on food

• pH is a measure of acidity or alkalinity of food.
• Changes in pH effect quality.
• Color
• Texture
• Stability
• Changes in pH effect safety
• Foods are generally acidic (pH less than 7.0)
• Low acid foods have a pH between 4.6 and 7.0
  (potentially hazardous food)
• High acid foods have a pH of 4.6 or less.
  (non-potentially hazardous food)