Acidity of Dressings, Sauces, and Condiments

The regulations requires that the preserved food mainly by acidity like salad dressings, sauces and condiments, should have a pH of 4.6 or less. The acid content prevents the spoilage of food and the growth of toxin producing microorganisms. Appropriate acid content also provides a sharp and tarty flavor to the dressings, sauces and condiments.

This application is used to determine the acid content in dressings, sauces and condiments by titration with NaOH. The titration is monitored by potentiometric measurement with a pH sensor and the titration curve is evaluated at the inflection point to determine the equivalence point (EQP).