Acidity and Alkalinity (pH)

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
The pH of foods has an effect on their shelf life; lower pH levels generally extend the longevity of products. Because most confections are not highly acidic, pH is rarely a factor in their preservation. Rather than relying on pH, confectioners preserve their products by controlling water activity.