Modeling the buffer capacity of ingredients in salad dressing products

Journal of Food Science
Madyson LongtinFred Breidt


The pH of most acid food products depends on undefined and complex buffering of ingredients but is critically important for regulatory purposes and food safety. Our objective was to define the buffer capacity (BC) of ingredients in salad dressing products. Ingredients of salad dressings were titrated individually and in combination using concentrations typical of dressing products. Titration curves from pH 2 to 12 were generated with sodium hydroxide and hydrochloric acid, which were then used to generate BC curves. A matrix of concentration and pK values for a series of monoprotic buffers approximated the pH of each ingredient. Some buffer series required anion or cation corrections for accurate pH prediction, possibly due to the presence of salts of acid or bases. Most buffers had BC values less than 10-fold the BC of acetic acid (0.25 β) typically in dressing formulations and had little influence on the final product pH of the dressings tested. Unexpectedly, we found that sugars in dressing formulations, including sucrose or corn syrup, exhibited buffering at pH values greater than 11 (0.035 β and 0.059 β, respectively), which was likely due to weakly acidic hydroxyl groups on the sugar molecules. However, the concentration ...Continue Reading


Jul 1, 1976·Applied and Environmental Microbiology·K A ItoJ A Unverferth
Jan 1, 1932·The Biochemical Journal·E S West, V L Peterson
May 28, 2013·The Journal of Physical Chemistry. a·Shuting FengGiannis Mpourmpakis
Mar 22, 2020·Journal of Food Science·Robert E PriceFred Breidt


Mar 22, 2020·Journal of Food Science·Robert E PriceFred Breidt

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Food Ingredients
Hydrogen-Ion Concentration
Acetic Acid
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