An acidity regulator is a food additive that controls the acidity or alkalinity (the pH) of a food. Some are acids that add a sharp, tangy note; others are salts or bases that soften sourness or keep the pH steady while the product is made and stored. A stable pH also helps colours, flavours and texture hold up on the shelf.
On snack labels the function name is usually followed by INS numbers. Common ones are citric acid (INS 330), malic acid (INS 296), acetic acid (INS 260) and sodium acetate (INS 262(i)), which give a fruity or vinegar-like sourness, plus salts such as calcium lactate (INS 327) and sodium hydrogen carbonate (INS 500(ii)).
Seasoned chips use them most. The Lay’s cheese pizza flavours list several at once, while Taokaenoi - Crispy Seaweed Big Sheet Cheese Flavour uses malic acid alone.
