date:Aug 15, 2012
ther consideration is that by adding these ingredients it impacts the pH-value of the food product, and increases it to a level that may no longer be safe.
The science
Dr. David Johnston, VP Innovation, explained that, while the biochemical mechanism underpinning sour taste is not fully elucidated, there is mounting evidence that it occurs via ion channels within the taste buds on the tongue. Protons (H+) are liberated by sour substances and transported via the channels into the cells.
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