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Food Science & Technology vocabulary · Food Chemistry and Composition

Acidity

Meaning in food science & technology, with examples

/əˈsɪdəti/nounCore term

In food science & technology, acidity means: The amount of acid in a food, often measured by titration and expressed as a percentage of the main acid, such as lactic, citric or acetic acid.

In Turkish: asitlik

How it is used

Titratable acidity tells you how much acid is present, while pH tells you how strong it is; you often need both. Used for milk freshness, juice quality and vinegar strength. In olive oil, 'free acidity', expressed as oleic acid, decides the quality grade.

Example sentences

  1. The acidity of the raw milk was 0.16 percent lactic acid, which is normal for fresh milk.

  2. Extra virgin olive oil must have a free acidity of no more than 0.8 percent.

Common collocations

  • titratable acidity
  • free acidity
  • high acidity
  • acidity regulator
  • determine acidity
  • pHA scale from 0 to 14 that shows how acidic or alkaline a food or solution is; 7 is neutral, lower values are acidic and higher values are alkaline.
  • fermentationA process in which microorganisms such as bacteria, yeasts or molds change sugars and other components of food, producing acids, alcohol or gas and new flavors.
  • preservativeA food additive that slows down the growth of bacteria, yeasts and molds, helping the product stay safe and acceptable for longer.
  • quality controlThe checks, measurements and tests carried out on raw materials, products in process and finished goods to make sure they meet the agreed specifications.

More terms: Food Chemistry and Composition

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