Ingrédient · Ingrédient
Acidity regulators
A generic label for a group of food additives that control sourness or pH, not one specific chemical.
"Acidity regulators" is a functional category, not a single ingredient — it covers substances like citric acid, sodium citrate, phosphoric acid, and lactic acid that keep food from being too sour or too bland. Most of these are common, well-studied and used in small amounts, but because the label doesn't say which one was used, an exact risk assessment isn't possible.
Affiché en anglais — la traduction arrive.
Why it matters
Acidity regulators are additives that adjust or stabilise the pH (acidity/alkalinity) of a food. They stop products tasting too sharp or too flat, help preserve food by controlling microbial growth, and can protect colour or texture. This is a broad functional class — dozens of different substances qualify, from very mild ones like citric acid (found naturally in lemons) to stronger ones like phosphoric acid. Because the label only says "acidity regulator" without naming the specific compound, we can't say exactly which chemical is in the product, so this assessment is necessarily general.
Sources (3)
- 1.Regulation (EC) No 1333/2008 on food additives
- 2.EFSA re-evaluations of food additives(efsa.europa.eu)
- 3.US FDA - Food Additive Status List(fda.gov)
