What are the 'acidity controllers' used in canned whole tomatoes?
I was looking at the label on a can of Italian roma tomatoes (similar to San Marzano) and I noticed an ingredient called an 'acidity controller'.
This makes perfect sense to me, but it doesn't go as far as to say what that ingredient consists of. It seems like it might fall under the same ambiguity as 'herbs and spices' as far as requirements to list ingredients. Baking soda-ish things immediately come to mind, but does anyone have a more factual grasp of what's commonly used to control acidity in canned tomatoes?
Most varieties are actually quite tart out of the tin, which is why I was a little surprised to see that they use anything at all. Is it just something they use to lower the acidity enough in the event that the can is dented and the barrier stopping the tomatoes from actually interacting with the metal damaged?
Best Answer
It is normally just a mild organic acid like citric acid, they tend to act as buffers. But the reason to use a word like "acidity controller" is exactly to be able to use something else (say malic acid) so they don't have to reprint the label if they change the recipe.
The reasons for acidity controllers is both safety (not enough acidity will make the can unsafe) and taste - too much or too little acidity will result in a taste difference between charges, because each batch of tomatoes comes with different acidity.
Basic buffers like baking soda cannot be used, because this would make the contents practically uncannable, and very unpleasant to eat to boot.
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Quick Answer about "What are the 'acidity controllers' used in canned whole tomatoes?"
To assure a safe acidity level, add bottled lemon juice or citric acid to each jar before processing. Place 2 tablespoons bottled lemon juice or ½ teaspoon citric acid crystals in the bottom of each quart jar before filling with the tomato product. Use half those amounts when canning in pint jars.What is the acidity regulator in canned tomatoes?
Citric acid (330) It is sometimes used to prevent oxidation such as browning or deterioration. It occurs naturally as the acid of lemons, limes and other citrus fruit; the citric acid added to canned tomatoes is the SAME.How do you acidify tomatoes for canning?
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product.Is it necessary to use citric acid when canning tomatoes?
Adding the recommended amount of lemon juice (or citric acid) lowers the pH of all tested varieties enough to allow for safe boiling water bath canning. Acidifying all tomatoes now is recommended because it allows for safe processing in a boiling water bath canner (and for a safe short process in a pressure canner).Why are canned tomatoes so acidic?
Canned tomatoes are typically more acidic than fresh tomatoes due to the impact of the canning process. The pH of canned tomatoes can dip down into the 3.5 pH range. For this reason, avoiding canned tomatoes would be another recommendation if a person were trying to consume foods with less acidity.Ylvis - The Fox (What Does The Fox Say?) [Official music video HD]
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