1.0FICへようこそhttps://www.ficchem.com/jarich600338<blockquote class="wp-embedded-content" data-secret="WVbKRKolqF"><a href="https://www.ficchem.com/ja/common-acidity-adjustment-characteristics-and-usage/">一般的な酸度調整 - 特徴と使用法</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.ficchem.com/ja/common-acidity-adjustment-characteristics-and-usage/embed/#?secret=WVbKRKolqF" width="600" height="338" title="“Common acidity adjustment – characteristics and usage” — Welcome to FIC" data-secret="WVbKRKolqF" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script>https://www.ficchem.com/wp-content/uploads/2024/09/博文配图-1-3.png958601Common acidity adjustment – characteristics and usage Acidity regulators, also known as pH regulators, are additives used in the food industry to maintain or alter the acidity or alkalinity of food. They can improve the taste, stability, color, and shelf life of food by adjusting its pH value. Here are some common acidity regulators and their usage standards and characteristics in food processing: Citric acid: Characteristics: Colorless or white crystals, strong acidity, weak aftertaste. Citric acid is one of the most commonly used acidity regulators in the food industry. Usage: Often used in combination with lactic acid and sodium citrate to achieve an ideal balance of acidity. Addition amount: It […]