We are looking for more natural alternatives to dipotassium phosphate and sodium bicarbonate in order to increase/control our plant-based beverage pH
Is there any kind of ingredient that might do this? We are looking for clean-label solutions.
For example, cocoa increases the pH but it does not work for beverages without cocoa flavor…
Have you tried using citric acid
There are many natural acidulants ,citric , tartaric, malic acid , but neitralizing agent like sodium bicarbonate…in natural form…that would be difficult to use in food processing
There is a natural ore called Nahcolite which is native sodium bicarbonate. but certainly that contains impurities unsuited for food use…