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Purchase Sodium Acid Sulfate

pHase® A Food Grade Acidifier

Sodium Acid Sulfate / pHase® is an important ingredient in the food industry. It is used to make certain foods more acidic, which helps to enhance their flavor and texture. Sodium Acid Sulfate does not impart a sour taste, which is desirable for many types of food products.

Additionally, it has a preservative effect, which can help increase shelf-life and inhibit the growth of microorganisms.This makes Sodium Acid Sulfate a valuable component in many food products, as it can help improve both taste and food safety.

Ultimately, this makes Sodium Acid Sulfate an essential ingredient for ensuring that foods are safe to consume and enjoyable to eat.

If you are looking to purchase Sodium Acid Sulfate, look no further than TLC Ingredients. We provide high-quality acidifiers to food and beverage manufacturers. Continue to explore this page for more details and purchase food grade acidifier that works for you and meets your culinary needs.

pHase® Applications:

Jones-Hamilton’s pHase® is a dry granular food acid that can be used as a food ingredient. It has the unique ability to lower pH at a low addition rate without generating a sour taste. Its clean acid taste has no fruity or vinegar quality, but gives a soft, round flavor on the palate, offering a more natural overall flavor characteristic with a bright, clean aftertaste.

  • Acidified Foods
  • Beverages – Soft drinks, Fruit, Slushy, Iced Teas, Soy, Sports & Bar Mixes
  • Seasoning & Sauces
  • Candy & Confectionary
  • Fillings – Fruit, Chocolate and Coconut
  • Cheese
  • Dressings & Sauces
  • Syrups
  • Soups & Prepared Foods
  • Acrylamide reduction: pHase® reduces acrylamide formation by 60% with no adverse effects on taste or appearance on starchy foods, such as corn chips, potato chips and french fries.
  • Enzymatic Browning: When used at a 3% concentration, potatoes treaded with pHase® maintain a significantly lower color, i.e., less brown. It also works with pears, avocados and apple browning.
  • Citric Acid Alternative: Acid strength is denoted by pKa value; the lower the pKa, the stronger the acid. pHase® contains the strongest food grade acid, which means less product is needed to attain a low pH. Consider pHase® as a citric acid replacement, depending upon your formulation. See the attached link for calculations.
  • Low sour intensity: A Sensory Spectrum taste evaluation of pHase®, citric acid and phosphoric acid showed pHase® to have the lowest sour impact at pH levels of 3.0, 3.5, and 4.0.
  • Reduction in sweetener and salt usage: By lowering pH with low sour intensity, less sweetener is required (reduction of up to 15%) to maintain the same perceived sweetness. pHase® enhances the flavor of salt, allowing for sodium reduction of up to 40% with similar saltiness.
  • FDA-approved labeling as: Sodium Bisulfate, Bisulfate of Soda, and Sodium Acid Sulfate.
  • pHase Antibrowning and Acrylamide of Produce on TLC template
  • pHase usage vs Citric ACid
  • pHase usage_Beverages

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