buffering agent


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Related to buffering agent: buffer capacity

buffering agent

[′bəf·ə·riŋ ‚a·jənt]
(food engineering)
A chemical, such as lactic, citric, or acetic acid or the sodium salts of various acids, added to processed food to adjust and regulate its pH.
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Functions include regulation of pH, chelating agent, buffering agent, flavor enhancer, and emulsifying agent.
Hence, a dietary buffering agent would prevent depression in rumen pH associated with high concentrate feeding.
Buffering agent by ReProtect designed to maintain normal vaginal acidity in the presence of ejaculate.
Glycine, or amino acetic acid, is used as a taste enhancer, a buffering agent and a chemical intermediate.
In addition, the buffering agent in didanosine (Videx) interferes with the absorption of indinavir and thus the drugs should be taken at least 1 hour apart.
Though it yields an almost immediate and potentially revitalizing increase in pH, its benefits vanish as the water containing the buffering agent flushes out of the system and is replaced by untreated water.
A buffering agent (such as calcium carbonate) may be used to protect sensitive stomachs.