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pH, pH factor or the pH scale are measures of the acidity or alkanility of a solution. For food biology, the importance of pH as a concept is that two solutions of equal acidity taste equally sour, irrespective of the actual chemicals that comprise the solution.

Table of pHs for Selected Ingredients

Product pH
Human gastric juice 1.5 - 3.0 (strongly acidic)
Lemon juice 2.1 - 2.3
Wine vinegar (weak) 2.5
Orange juice 3.0 - 3.3
Yoghurt 4.0
Sour milk 4.4
Fresh milk 6.6 - 6.9
Pure water/ distilled water 7.0 (Neutral)
Human blood 7.4
Human pancreatic juice 8.0
1% bicarbonate of soda solution 8.0
Caustic soda solution/ 1% caustic soda solution 13.0 (strongly alkaline)

Associated Pages

Further Reading

  • Davidson, A. (1999) The Oxford Companion to Food, Oxford University Press. ISBN 0192115790.
  • Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.