pH of Sauce
Thick consistency makes it difficult for a conventional pH sensor to accurately measure the pH of sauce. Thick samples also make it difficult for the mixing of the aqueous electrolyte with the sample. Due to their limited interaction, there are a lot of inconsistencies in the readings, along with longer response times. In addition, traditional sensors have a ceramic fitted junction that clogs easily when used in samples with such semi-solid consistency.
METTLER TOLEDO's InLab Solids Pro-ISM is a specialized sensor for measuring the pH of sauce with accuracy and precision. The sensor has a spear shaped tip made of toughened glass that allows for direct insertion into the viscous sauce samples and is resistant to damage. The low maintenance solid XEROLYT®EXTRA polymer reference system offers two benefits: it has a clog-free open junction which eliminates the risk of sensor fouling; and the sensor interacts with the sample through diffusing ions, eliminating the difficulties associated with immiscibility of an aqueous reference electrolyte with the sample. The specialized design and overall sensor technology of the InLab Solids Pro-ISM ensures direct pH measurement of sauce samples, which is critical for ensuring reliability and consistency in the manufacturing and quality control of sauce.
Download our application note to learn more benefits of using InLab Solids Pro-ISM for measuring the pH of sauce samples.
The following questions cover more details about sauces and the role of pH in maintaining its quality.
What is a sauce?
Sauce is a semi-solid fluid, edible dressing or condiment, which can be served directly or used to prepare other dishes. Sauce imparts specific flavor, contrast, texture and color to the dish.
Why is measuring pH of sauce important?
Generally, to avoid the growth of microbes and to increase the safety value of food, many natural food acids such as lactic, acetic, malic or citric acid are used in the preparation of sauce. The acids play a dual role, to stabilize and to provide different flavors to food. Proper acidity in processed food products are necessary to control the growth of pathogenic microorganisms that are often the main cause of spoilage in food products.
What pH value is required to maintain sauce?
The US Federal Government regulates the manufacturing of acidified foods under the provision of 21 CFR (Code of Federal Regulation) part 114. It requires an equilibrium pH of final acidified food products to be 4.6 or lower.
For more information on using METTLER TOLEDO's sensors for measuring the pH of sauce and practical measurement tips, download our application note for free.