Neutral describes a substance that is neither acidic nor alkaline, sitting at pH 7 on the standard scale under normal conditions. Pure water is the reference example. In food science, neutrality is a practical target rather than an absolute: milk sits near pH 6.6 to 6.8, slightly acidic, while egg white is mildly alkaline around pH 7.6 to 9.2 depending on freshness. Achieving a neutral or target pH matters in processing, since acidity affects protein gelation, starch behaviour, colour stability, and microbial growth. Buffers and neutralising agents are used to adjust pH in products such as processed cheese, baked goods, and beverages. The term also appears in sensory work, where “neutral” flavour or colour means unobtrusive, and in nutrition labelling, where neutral means having neither a positive nor negative health implication.