Talk:Acidity regulator

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Latest comment: 18 years ago1 comment1 person in discussion

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 18:38, 3 July 2008 (UTC)Reply

Reason for having acidity regulators

This page on Acidity Regulators isn't very long. If I might suggest, to anybody who feels knowledgeable, could we add a description of why these regulators are needed in foods? How they were developed? Safety etc?

I'm curious to know what happens to certain foods if they are left without acidity regulators. For example in cans of fruit.

Wiki Education assignment: CHEM 300

Latest comment: 4 years ago1 comment1 person in discussion

I am planning on improving the stub through these areas: 1) I will add subcategories that include food safety and shelf life in acidity regulators, properties of the acid regulator and how it inhibits the growth of bacteria growth and natural acid regulators found in nature 2) Add a image to better showcase the chemical compound of citric acid and other. Also add a better caption that describe what kind of food does citric acid preserves. 3) Remove all the secondary sources and include primary research article sources that matches with contents

-SamB — Preceding unsigned comment added by 79.68.196.20 (talk) 02:51, 26 October 2021 (UTC)Reply

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Talk:Acidity regulator

WikiProject Food and drink Tagging

Reason for having acidity regulators

Wiki Education assignment: CHEM 300