GIFSQ Professional

Acidified Food pH Target Calculator

Set an equilibrium pH target for pickles, salsas, and sauces, and get the acid-addition framework that keeps you under 21 CFR 114.

Aim for 4.4 or below to leave a safety margin under the 4.6 legal limit.
kg
Reference: 21 CFR 114 — acidified foods; equilibrium pH 4.6 or below (§114.80)
Provided by GIFSQ — Global Institute for Food Safety & Quality. For guidance only; follow your local regulations and product labels.
Powered by GIFSQ Global Institute for Food Safety & Quality