Research Offers 10-Year Forecast on Acidity Regulator Market

Acidity regulators are pH control agents that are used as food additives in order to regulate the acidity or basicity of the food product. Acidity regulators may be mineral or organic acids, neutralizing agents, bases or buffering agents. Acidity regulators are indispensable to the food and beverage industry and are extensively used in diverse applications such as beverages, processed food, condiments, bakery items, confectionary items, sauces and dressings, among others. They regulate and stabilize the pH balance and act as preservatives for the food product in order to optimize its shelf life. Apart from improving the shelf life of the food products, acidity regulators also act as a flavoring substance in confectionary items and condiments. They are also used as taste modifiers and often add a sharp taste to the food product and also function as gelling agents. Acids are naturally present in many fruits and vegetables such as lemons, oranges, mangos, tomatoes, strawberries and apples. Acidity regulators can either be extracted from natural sources or manufactured synthetically.

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Based on types, acidity regulators can be broadly classified into acetic acid, lactic acid, citric acid, maleic acid and phosphoric acid. These food additives exhibit preservative, anti-microbial and pH stabilizing properties that increase the shelf life of the food products. The acidity regulator market has gained considerable momentum over the past decade owing to the growth in demand for end-user applications such as beverages and processed food. There has been an increased demand for processed food and health-conscious products among the new age consumers which has positively affected the demand for food acidity regulators. The end-user segment for beverages (nonalcoholic and soft drinks) constituted the largest share for acidity regulators demand followed by sauces, dressings and...