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1.0 PURPOSE

1.1. This procedure is designed to measure the equilibrium pH of foods to ensure raw
materials and/or finished goods confirm to the established standards of the company.

2.0 SCOPE

2.1. This procedure is applicable in measuring the pH value of all flavor enhancers,
functional ingredients, preservatives and seasonings.

3.0 ASSOCIATED DOCUMENTS

3.1. Raw Material Certificate of Analysis

3.2. Raw Material Specification

4.0 DEFINITION OF TERMS

4.1. pH – is the quantitative measurement of the hydrogen ion activity in a solution

4.2. pH Meter – is a scientific instrument that measures the hydrogen ion activity in a
solution
4.3. Buffer Solution – is an aqueous solution consisting of a mixture of a weak acid and its
conjugate base or vice versa. Buffers are used as a means of keeping pH at a nearly
constant value in a wide variety of chemical applications (e.g. 4.0, 7.0, 10.0)
4.4. Calibration – Operation that, under specified conditions, in the first step, establishes a
relation between the quantity values with measurement uncertainties provided by
measuring standards and corresponding associated measurement uncertainties. In the
second steps, uses this information to establish a relation for obtaining a measurement
result from an indication.

5.0 RESPONSIBILITY

5.1. Laboratory Analyst

6.0 EQUIPMENT/ MATERIALS NEEDED

6.1. pH Meter
6.2. Beaker
6.3. Buffer Solution (4.0, 7.0,10.0)
6.4. Distilled Water
6.5. Stirring Rod
6.6. Tissue paper
6.7. Weighing Scale
6.8. Graduated Cylinder
COMPANY LOGO
6.9. pH Buffer Solution (4.0,7.0,10.0)

7.0 PROCEDURE DETAILS

7.1. For liquid sample, pour in a glass beaker and stir vigorously to maintain sample
homogeneity.
7.2. For dry or powdered samples, prepare 10% solution; for slurries, prepare 20-30%
solution, mix thoroughly with stirring rod.
7.3. Immerse electrode of the pH meter into the sample. Avoid contact with the sides
and the bottom of the beaker to reduce incorrect readings.

Note: Make sure that the pH meter is constantly calibrated using 3 point standard
buffer solutions (4.0, 7.0, 10.0)

7.4. Let the meter stabilize before reading. If the meter has an auto read system, it will
automatically signal when stabilized.
7.5. Read and record the pH value in a logbook.
7.6. Rinse the probe thoroughly using distilled water, dab lightly with paper towel or
tissue to remove any particle or film.

Note/Caution: Do not wipe electrode/probe forcefully, as this may result to the

polarization of the electrode, thus, creating slow response.