pH value is a measure of the acidity or alkalinity of a product and is used in food trade specifications because it influences microbial stability, flavour profile and behaviour during processing and preservation.
In trade practice
pH is measured electrometrically using a calibrated pH meter on a prepared sample solution or homogenate; the test method and sample preparation procedure should be stated in the specification to ensure comparable results between supplier and buyer laboratories. For fruit products, pH is a standard intake parameter that helps confirm identity and detect adulteration or dilution, as significant deviation from the expected range for a given fruit type is a quality flag. In honey, pH is one of several parameters used alongside electrical conductivity and sugar profile to characterise floral origin. Buyers should note that pH alone is not a reliable microbial safety indicator and must be read alongside water activity and microbiological test results.
In a specification
A specification states an expected pH range, measured on a defined sample preparation, and names the instrument calibration standard to be used; the range is indicative and should be validated against the specific product and origin.