The phrase "acidity regulator" is correct and usable in written English.
It can be used in contexts related to food science, chemistry, or any discussion involving the control of acidity levels in products.
Example: "The acidity regulator in this sauce helps maintain its flavor and shelf life."
Alternatives: "pH stabilizer" or "acid control agent".
For example, a simple pasta sauce prepared at home might contain olive oil, onion, garlic, tomato, tomato puree, and seasonings (salt, pepper, maybe some herbs), whereas a preprepared sauce might also contain sugar, modified maize starch, an acidity regulator such as citric acid, white wine vinegar, onion extract, and other nonspecified flavorings.
In the food industry, acetic acid is used under the food additive code E260 as an acidity regulator and as a condiment.
They have systematically studied the effects of various factors such as the type of aluminum source, the type of surfactant, the type of the acidity regulator and the reaction temperature on the structure and morphology of the products.
The xylitol chewing gum contained xylitol (36.6 %), sorbitol (17.7 %), maltitol (9.7 %), mannitol (7.1 %), gum base, flavours, humectants, food colour, acidity regulator and glazing agents.
The ingredients of the non-xylitol chewing gum were isomalt (30.0 %), sorbitol (17.7 %), maltitol (16.3 %), mannitol (7.1 %), gum base, flavours, humectants, food colour, acidity regulator and glazing agents.
Sodium citrate or Na3C6H5O7.2H2O can also act as buffering agents or acidity regulators, resisting changes in pH.
Acidity regulators are used in soft drinks to improve their taste by balancing the sweetness.
Furthermore, in Europe, food labeling reports the preservatives either by their full name (as in the USA) or with an abbreviation (as the "E" series): for instance from E340 to E349 are phosphorus-containing preservatives used as antioxidants and acidity regulators, while from E450 to E458 serve as thickeners, emulsifiers and regulators.
Regulator-regulated gene associations.
Using Ma1 as a guide gene, a series of downstream analyses was conducted, leading to identification of weighted co-expression gene network modules significantly correlated with malate, most significant acidity genes, intramodular hub genes, regulator genes, enriched gene ontology (GO) terms and MapMan sub-bins, and others.
This reaction is promoted by gastric acidity and ascorbic acid, which is thus considered the most potent regulator of iron absorption [ 19].
