It contains many organic acids in foods. They are sometimes found in natural ways, ie as structural compounds, and sometimes they occur during fermentation. These organic acids present in foods give taste and aroma to the food, provide the brightness of the color and help to maintain the stability and quality of the food. Inorganic acids are absent or present in food in small amounts.

Today, many organic acids are used as food additives. Of these, acetic acid, lactic acid and citric acid are the most commonly used food acids. Of these, phosphoric acid is the only mineral acid used as a food additive. It is mainly used for making carbonated and carbonated beverages.

In addition, some alkaline compounds are used in food industry for different purposes. These include:

• pH adjusters (such as sodium hydroxide and disodium phosphate)
• Carbon dioxide generation (such as ammonium bicarbonate)
• Color and taste developers
• Bleaches in animal fats
• Protein solvents
• Pain Relievers

Determination of acidity in foods is done for many reasons. Here are a few of these reasons:

• To determine the maturity of fruits and vegetables
• To determine the effects of acids on the color, taste and aroma of foods
• To determine the behavior and functionality of proteins in foods
• To determine the storage resistance of some food products
• To determine the sterilization and pasteurization temperature of some food products

Determination of pH value and total acidity in food products are carried out within the scope of physical analysis in authorized laboratories. Food safety and human health laboratories, advanced technological devices and experienced employees serve. The standards considered in these studies are as follows:

• TS 1728 ISO 1842 Fruit and vegetable products - pH determination
• TS EN 1132 Fruit and vegetable juices - pH determination