Neutralization is the process of making something chemically neutral, bringing its pH to approximately 7 by reacting acids with bases or vice versa. In food processing it has several concrete uses: edible-oil refining neutralizes free fatty acids with alkali to improve flavour and stability; dairy and beverage plants adjust acidity of products and process streams; and clean-in-place systems neutralize residual caustic or acid cleaners before production resumes. Precise pH control matters because it governs protein functionality, microbial stability, and corrosion of equipment. Operators monitor neutralization with pH meters and titration, validating that the endpoint is reached without overshooting into unwanted alkalinity or acidity.