Increasing the titrable acidity of fruit bars

We are developing a fruit bar, we are trying to increase the acidity of the fruit bar from 1.0% to 1.2%, by the addition of citric acid? Can anyone explain the calculation part? (P.S - We know how to adjust by pH, calculation part is required)


You will have to calculate base on your formulation, once you are increasing the percentage of citric acid you have to adjust your other formulation

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There are ingredient companies who sell salts, and they can easily help you out on this too.
The other alternative is just do the titrable acidity by yourself, but this will be of limited help. What you might require is a lot of data, and comparative profiles to finally get what you want if you are especially looking for ‘high sour’ fruit bars.