Ph De Los Alimentos
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Publicado: 22 de enero de 2013
US FDA/CFSAN - Approximate pH of Foods and Food Products
Page 1 of 13
FDA Home Page | CFSAN Home | Search/Subject Index | Q & A | Help
Acidified and Low-Acid Canned Foods
April 2007
Approximate pH of Foods and Food Products
The pH and/or acidity of a food are generally used to determine processing requirements and the applicability of GMP regulations for regulatory purposes. Methodsand conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers. To assist readers in determining the product pH levels, the approximate ranges of pH values are compiled below. Considerable variation exists between varieties, condition of growing and processing methods, etc. Datais presented for the edible portion of foods in their normal and natural state, unless otherwise designated. We solicit your input to this matter. This list will be updated when new information is available. Please contact the LACF Coordinator by phone at 301-436-2411 or email to lacf@fda.hhs.gov. Item Abalone Abalone mushroom Ackees Aloe vera Aloe Juice Anchovies Anchovies, stuffed w/capers, inolive oil Antipesto Apple, baked with sugar Apple, eating Apples Delicious Golden Delicious Jonathan McIntosh Juice Sauce Winesap Apricots Canned Approximate pH 6.10 - 6.50 5.00 5.50 6.10 6.00 - 6.80 6.50 5.58 5.60 3.20 - 3.55 3.30 - 4.00 3.90 3.60 3.33 3.34 3.35 - 4.00 3.10 - 3.60 3.47 3.30 - 4.80 3.40 - 3.78
http://www.cfsan.fda.gov/~comm/lacf-phs.html
10/23/2008
US FDA/CFSAN -Approximate pH of Foods and Food Products
Page 2 of 13
Dried, stewed Nectar Pureed, Strained Arrowroot Crackers Arrowroot Cruel Artichokes Artichokes, canned, acidified Artichokes, French, cooked Artichokes, Jerusalem, cooked Asparagus Buds Stalks Asparagus, cooked Asparagus, canned Asparagus, frozen, cooked Asparagus, green, canned Asparagus, strained Avocados Baby corn Baby Food Soup, unstrainedBamboo Shoots + Bamboo Shoots, preserved Bananas Bananas, red Banana, yellow Barley, cooked Basil pesto Bass, sea, broiled Bass, striped, broiled Beans Black Boston style Kidney Lima Soy String Wax Beans, pork & tomato sauce, canned Beans, refried Beans, vegetarian, tomato sauce, canned Beets Beets, cooked Beets, canned, acidified
3.30 - 3.51 3.78 3.42 - 3.83 3.72 - 3.95 6.63 - 6.80 6.37 - 6.875.50 - 6.00 4.30 - 4.60 5.60 - 6.00 5.93 - 6.00 6.00 - 6.70 6.70 6.10 6.03 - 6.16 5.00 - 6.00 6.35 - 6.48 5.20 - 5.32 4.80 - 5.09 6.27 - 6.58 5.20 5.95 - 6.05 5.10 - 6.20 3.50 - 4.60 4.50 - 5.20 4.58 - 4.75 5.00 - 5.29 5.19 - 5.32 4.90 6.58 - 6.78 6.50 - 6.70 5.60 - 6.50 5.78 - 6.02 5.05 - 5.42 5.40 - 6.00 6.50 6.00 - 6.60 5.60 5.30 - 5.70 5.10 - 5.80 5.90 5.32 5.30 - 6.60 5.23 - 6.50 4.30 - 4.60http://www.cfsan.fda.gov/~comm/lacf-phs.html
10/23/2008
US FDA/CFSAN - Approximate pH of Foods and Food Products
Page 3 of 13
Beets, canned Beets, chopped Beets, strained Bird's nest soup Blackberries, Washington Blueberries, Maine Blueberries, frozen Bluefish, Boston, filet, broiled Bran Flakes All Bran Bread, white Bread, Boston, brown Bread, Cracked wheat Bread, pumpernickelBread, Rye Bread, whole wheat Breadfruit, cooked Broccoli, cooked Broccoli, frozen, cooked Broccoli, canned Brussels sprout Buttermilk Cabbage Green Red Savoy White Cactus Calamary (Squid) Cantaloupe Capers Carp Carrots Carrots, canned Carrots, chopped Carrots, cooked Carrots, pureed Carrots, strained Cauliflower Cauliflower, cooked Caviar, American Celery Celery, cooked
4.90 - 5.80 5.32 - 5.565.32 - 5.56 7.20 - 7.60 3.85 - 4.50 3.12 - 3.33 3.11 - 3.22 6.09 - 6.50 5.45 - 5.67 5.59 - 6.19 5.00 - 6.20 6.53 5.43 - 5.50 5.40 5.20 - 5.90 5.47 - 5.85 5.33 6.30 - 6.52 6.30 - 6.85 5.20 - 6.00 6.00 - 6.30 4.41 - 4.83 5.20 - 6.80 5.50 - 6.75 5.60 - 6.00 6.30 6.20 4.70 5.80 6.13 - 6.58 6.00 6.00 5.88 - 6.40 5.18 - 5.22 5.30 - 5.56 5.58 - 6.03 4.55 - 5.80 5.10 - 5.10 5.60 6.45 - 6.80 5.70 - 6.00...
Page 1 of 13
FDA Home Page | CFSAN Home | Search/Subject Index | Q & A | Help
Acidified and Low-Acid Canned Foods
April 2007
Approximate pH of Foods and Food Products
The pH and/or acidity of a food are generally used to determine processing requirements and the applicability of GMP regulations for regulatory purposes. Methodsand conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers. To assist readers in determining the product pH levels, the approximate ranges of pH values are compiled below. Considerable variation exists between varieties, condition of growing and processing methods, etc. Datais presented for the edible portion of foods in their normal and natural state, unless otherwise designated. We solicit your input to this matter. This list will be updated when new information is available. Please contact the LACF Coordinator by phone at 301-436-2411 or email to lacf@fda.hhs.gov. Item Abalone Abalone mushroom Ackees Aloe vera Aloe Juice Anchovies Anchovies, stuffed w/capers, inolive oil Antipesto Apple, baked with sugar Apple, eating Apples Delicious Golden Delicious Jonathan McIntosh Juice Sauce Winesap Apricots Canned Approximate pH 6.10 - 6.50 5.00 5.50 6.10 6.00 - 6.80 6.50 5.58 5.60 3.20 - 3.55 3.30 - 4.00 3.90 3.60 3.33 3.34 3.35 - 4.00 3.10 - 3.60 3.47 3.30 - 4.80 3.40 - 3.78
http://www.cfsan.fda.gov/~comm/lacf-phs.html
10/23/2008
US FDA/CFSAN -Approximate pH of Foods and Food Products
Page 2 of 13
Dried, stewed Nectar Pureed, Strained Arrowroot Crackers Arrowroot Cruel Artichokes Artichokes, canned, acidified Artichokes, French, cooked Artichokes, Jerusalem, cooked Asparagus Buds Stalks Asparagus, cooked Asparagus, canned Asparagus, frozen, cooked Asparagus, green, canned Asparagus, strained Avocados Baby corn Baby Food Soup, unstrainedBamboo Shoots + Bamboo Shoots, preserved Bananas Bananas, red Banana, yellow Barley, cooked Basil pesto Bass, sea, broiled Bass, striped, broiled Beans Black Boston style Kidney Lima Soy String Wax Beans, pork & tomato sauce, canned Beans, refried Beans, vegetarian, tomato sauce, canned Beets Beets, cooked Beets, canned, acidified
3.30 - 3.51 3.78 3.42 - 3.83 3.72 - 3.95 6.63 - 6.80 6.37 - 6.875.50 - 6.00 4.30 - 4.60 5.60 - 6.00 5.93 - 6.00 6.00 - 6.70 6.70 6.10 6.03 - 6.16 5.00 - 6.00 6.35 - 6.48 5.20 - 5.32 4.80 - 5.09 6.27 - 6.58 5.20 5.95 - 6.05 5.10 - 6.20 3.50 - 4.60 4.50 - 5.20 4.58 - 4.75 5.00 - 5.29 5.19 - 5.32 4.90 6.58 - 6.78 6.50 - 6.70 5.60 - 6.50 5.78 - 6.02 5.05 - 5.42 5.40 - 6.00 6.50 6.00 - 6.60 5.60 5.30 - 5.70 5.10 - 5.80 5.90 5.32 5.30 - 6.60 5.23 - 6.50 4.30 - 4.60http://www.cfsan.fda.gov/~comm/lacf-phs.html
10/23/2008
US FDA/CFSAN - Approximate pH of Foods and Food Products
Page 3 of 13
Beets, canned Beets, chopped Beets, strained Bird's nest soup Blackberries, Washington Blueberries, Maine Blueberries, frozen Bluefish, Boston, filet, broiled Bran Flakes All Bran Bread, white Bread, Boston, brown Bread, Cracked wheat Bread, pumpernickelBread, Rye Bread, whole wheat Breadfruit, cooked Broccoli, cooked Broccoli, frozen, cooked Broccoli, canned Brussels sprout Buttermilk Cabbage Green Red Savoy White Cactus Calamary (Squid) Cantaloupe Capers Carp Carrots Carrots, canned Carrots, chopped Carrots, cooked Carrots, pureed Carrots, strained Cauliflower Cauliflower, cooked Caviar, American Celery Celery, cooked
4.90 - 5.80 5.32 - 5.565.32 - 5.56 7.20 - 7.60 3.85 - 4.50 3.12 - 3.33 3.11 - 3.22 6.09 - 6.50 5.45 - 5.67 5.59 - 6.19 5.00 - 6.20 6.53 5.43 - 5.50 5.40 5.20 - 5.90 5.47 - 5.85 5.33 6.30 - 6.52 6.30 - 6.85 5.20 - 6.00 6.00 - 6.30 4.41 - 4.83 5.20 - 6.80 5.50 - 6.75 5.60 - 6.00 6.30 6.20 4.70 5.80 6.13 - 6.58 6.00 6.00 5.88 - 6.40 5.18 - 5.22 5.30 - 5.56 5.58 - 6.03 4.55 - 5.80 5.10 - 5.10 5.60 6.45 - 6.80 5.70 - 6.00...
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