Sodium Acid Sulfate
pHase® A Food Grade Acidifier
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.
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Acidified Foods
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Beverages – Soft drinks, Fruit, Slushy, Iced Teas, Soy, Sports & Bar Mixes
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Seasoning & Sauces
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Candy & Confectionary
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Fillings – Fruit, Chocolate and Coconut
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Cheese
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Syrups
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Soups & Prepared Foods
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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.
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Enzymatic Browning: When used at a 3% concentration, potatoes treaded with pHase® maintained a significantly lower color, i.e., less brown. Also works with pears, avocados and apple browning.
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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 attached link for calculations.
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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.
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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.
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FDA approved Labeling as: Sodium
Bisulfate, Bisulfate of Soda and Sodium
Acid Sulfate.