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Any allergens to consider?

pHase® contain no sulfites and should not produce allergic reactions.

Can pHase™ be used to produce shelf-stable foods with less heat than would otherwise be required?

Listed below are two reports on the benefits of adding pHase to processed foods and either avoid retorting (hot fill) or reduce the heat and time necessary for protection.

Application Development of pHase™ in Retort Products

Evaluation of C. Sporogenes PA3679 Heat Resistance in Pea Puree pH Adjusted with Sodium Acid Sulfate

Can pHase™ be used to reduce acrylamide formation in prepared foods?

Use of pHase® (bisulfate of soda) for Acrylamide Reduction

Research shows that pHase® offers a safe, cost effective method to reduce acrylamide levels in French fry products and snack chips by up to 60%1,2

Bisulfate of soda reduces acrylamide formation by 60% with no adverse effects on taste or appearance. Acrylamide is formed via the Malliard reaction; Bisulfate of soda blocks the formation of acrylamide by lowering pH and protonating the amine group. Bisulfate of soda is unique among food acids because it lowers pH without imparting a sour taste. This allows acrylamide reduction without impacting the flavor of the final product. Bisulfate of soda was added to corn tortilla masa at 0.5%, which reduced the pH from 6.9 to 5.3. The tortilla chips were produced using standard operating procedures in a commercial operation. The acrylamide content was reduced from 514ppb for the control to 145ppb for the chips containing bisulfate of soda. A full sensory analysis showed that the reduced acrylamide chips maintained acceptable sensory characteristics.

For more information, contact Jones-Hamilton Co. at (888)-858-4425 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

010) Reduction of Acrylamide in Snack Chips

Can pHase™ be used to reduce the amount of sweetener in a beverage?

Sweetener Reduction

Sweet and sour flavors need to be balanced in food and beverage formulas to achieve the optimum flavor profile. Sensory analysis proves pHase®  lowers pH with low sour intensity. Consequently, less sweetener is required to achieve this sweet and sour balance. Click on the link below for more details.

Discover How an Acidulant Can Lower Your Sweetener Usage Up to 15%

Can you blend it with other acids?

Blending pHase® with citric or acetic acids works well in formulas where a specific acid taste is desired but the required pH is not met before the formula becomes too sour or vinegar tasting.

Does it chelate?

pHase® does not chelate metal ions, therefore it will not provide protection from metal catalyzed degenerative reactions. Formulations that require chelation will need a blend of organic acid or the addition of a chelating agent like EDTA.

Does pHase prevent anti-browning in fresh cut fruits and vegetables?

pHase Sodium Acid Sulfate

 

Use of pHase® (Sodium Acid Sulfate) as an Antibrowning Agent for Fresh Cut Produce

Research shows that sodium acid sulfate offers a safe, cost effective and allergen-free alternative to prevent enzymatic browning in fresh cut produce applications 1,2


How does sodium acid sulfate prevent enzymatic browning?

Many antibrowning products contain antioxidants that reduce browning by preventing oxidation of phenols to colored compounds.  Sodium acid sulfate is not an antioxidant and instead inactivates the enzyme responsible for browning by lowering the pH without impacting the flavor of the produce. Sodium acid sulfate is also capable of complexing the copper prosthetic group on Polyphenol Oxidase (PPO), further reducing the enzymes ability to cause browning in the produce.

 

1.      (2009, February). Sodium acid sulfate is a potential anti-browning treatment for fresh-cut apples, pears The Free Library. (2009). http://www.thefreelibrary.com/Sodium acid sulfate is a potential anti-browning treatment for...-a0193478945

 

How do I obtain a sample of pHase™?

Contact Jones-Hamilton Co. at (888)-858-4425 or email cknueven@jones-hamilton.com

How does pHase™ compare to other acidulants?

Acid Strength

Acid strength is denoted by pKa value. The lower the pKa value, the more hydrogen ions the acid will deliver. A one-molar solution of pHase® delivers more hydrogen ions in solution than most common food acidulants.

Acidulant pKa Value
pHase™ - sodium acid sulfate 1.99
SAPP 2.10
Phosphoric Acid 2.16
Tartaric Acid 2.98
Lactic Acid 3.08
Citric Acid 3.14
Malic Acid 3.40
Acetic Acid 4.75

Acid Concentration and pH Reduction

pH is another method of representing hydrogen ion concentration. The lower the pH, the more hydrogen ions in solution. Due to its acid strength, pHase® can deliver more hydrogen ions by weight than many other common acidulants, like citric acid. Since pHase® delivers more hydrogen ions, less is needed to achieve an equivalent pH. pHase® makes it possible to lower your acid usage and thereby your acidulant costs.

pHase® Citric Acid
pH g/L %ww g/L %ww
7.750 0.000 0.000 0.000 0.000
4.000 0.345 0.035 0.410 0.041
3.800 0.350 0.035 0.450 0.045
3.600 0.355 0.036 0.550 0.055
3.400 0.375 0.038 0.685 0.069
3.200 0.400 0.040 0.880 0.088
3.000 0.455 0.046 1.585 0.159
2.800 0.560 0.056 2.245 0.225

How would I use pHase™ is Dressings or Sauces?

Dressings and Sauces Application Sheet:

Function: – Lower pH for preservation, extend shelf life.

Use Rate: 0.1 – 1.5%

Dressings: Taste the true flavor of Blue cheese, Ranch and Buttermilk dressing.

Sauces: Cream, cheese, spaghetti, pizza, salsa, and meat sauces are improved with pHase.

Benefits

  • Improved flavor - pHase reduces pH without creating a sour taste so the true flavors of the dressing or sauce come through.
  • Sweetener reduction – Sweet and sour flavors need to be balanced in the formulation. Since pHase is less sour, less sweetener is required to balance the formulation.
  • Sodium reduction – pHase enhances the salty flavor of salt. Therefore, the salt content of a formula can be reduced to get an overall reduction in sodium.

Acid Blends: If some sour or vinegar taste is desired, add citric or acetic acid to taste, then add pHase to achieve the required pH. 

Is pHase™ considered “natural”?

Yes, and the Senior Director, Food Labeling and Standards Grocery Manufacturers Assn (GMA) 1350 I St NW, Suite 300 Washington, DC 20005 agreed with the rationale.

Read our response to the question "What are your thoughts on if bisulfate of soda (aka, sodium bisulfate or sodium acid sulfate) fits the deffinition of natural".

What approvals and certifications have been obtained for pHase™?

GRAS GRN000003 as a pH control agent, processing aid and leavening agent in foods.

AIB: Jones-Hamilton Co., Walbridge, OH passed the AIB, American Institute of Baking audit on August 9, 2012 with a superior rating.

Meets Food Chemicals Codex

7th edition Specs.

Kosher, Halal

NSF Standard 60 Potable Drinking Water.

ISO 9001:2008

Patents: 5,958,491 & 6,132,792

What are the key benefits of pHase™

Benefits:

  • Clean, smooth tartness
  • Low sour intensity
  • Low cost
  • Low addition rate
  • Reduction in sweetener usage
  • Reduction in the use of salt in prepared foods
  • Acrylamide reduction
  • Reduce cook/retort times in prepared foods
  • Easily dissolves in water
  • pH reduction to low levels
  • Safe to store and handle
  • Non-hazardous

What are the labeling options?

Sodium Acid Sulfate

Sodium Bisulfate

Bisulfate of Soda

What are the physical and chemical characteristics of pHase™?

pHase® is a dry granular acid that easily dissolves in water. It is heat stable up to 800° F. Its chemical formula is NaHSO4. In water it dissociates into sodium, hydrogen and sulfate ions, all of which are beneficial in food systems. Sodium is a known flavor enhancer, hydrogen ion lowers pH, and sulfate has nutritional value.

What is its flavor profile?

The flavor profile for pHase® is a clean acid taste. It has no fruity or vinegar taste. This is of particular value when acidity regulation is required for process and microbiological safety, but a sour or vinegar taste is unwanted. Low pH is necessary for preservation and stability in acidified foods and beverages, but sour taste can often overpower the intended flavor of the formula. The acid release profile of pHase® on the palate gives a soft, round flavor, offering a more natural overall flavor characteristic with a bright, clean aftertaste. pHase® creates new opportunities in flavor manipulation, new product development and product improvement. Taste the true flavor of vanilla, coffee, tea, chocolate and other brown flavors in your acidified food and beverage formulas. Bring out the ripe, juicy notes of non-citrus flavors like peach.

What is pHase™?

pHase™ or bisulfate of soda is a "natural" food acid with the unique ability to lower pH without generating a sour taste, which enables product innovation. Other benefits include:

  • improved food safety by achieving a lower pH
  • reduced time and temperature required in the thermal processes
  • reduced sodium content by enhancing the flavor of salt
  • reduced sweetener content by up to 15% with no reduction in sweetness.

Products that benefit from Bisulfate of soda include:

  • Sauces
  • Dressings
  • Soups
  • Prepared meals
  • Vegetables
  • Fruits
  • Beverages
  • Dips
  • Fillings
  • Gravies
  • Spreads
  • Desserts

What is the nutritional information?

Calories: 0/100g

Sodium:  19.9g /100g


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