[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2008]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR114.90]
[Page 284-288]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 114_ACIDIFIED FOODS--Table of Contents
Subpart E_Production and Process Controls
Sec. 114.90 Methodology.
Methods that may be used to determine pH or acidity for acidified
foods include, but are not limited to, the following:
(a) Potentiometric method for the determination of pH--(1)
Principles. The term ``pH'' is used to designate the intensity or degree
of acidity. The value of pH, the logarithm of the reciprocal of the
hydrogen ion concentration in solution, is determined by measuring the
difference in potential between two electrodes immersed in a sample
solution. A suitable system consists of a potentiometer, a glass
electrode, and a reference electrode. A precise pH determination can be
made by making an electromotive force (emf) measurement of a standard
buffer solution whose pH is known, and then comparing that measurement
to an emf measurement of a sample of the solution to be tested.
(2) Instruments. The primary instrument for use in pH determination
is the pH meter or potentiometer. For
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most work, an instrument with a direct-reading pH scale is necessary.
Battery and line-operated instruments are available commercially. If the
line voltage is unstable, line-operated instruments should be fitted
with voltage regulators to eliminate drifting of meter-scale readings.
Batteries should be checked frequently to ensure proper operation of
battery operated instruments. An instrument using an expanded unit scale
or a digital readout system is preferred since it allows more precise
measurements.
(3) Electrodes. The typical pH meter is equipped with a glass
membrane electrode and a reference electrode or a single probe
combination electrode. Various types of electrodes designed for specific
uses are available. The most commonly used reference electrode is the
calomel electrode, which incorporates a salt bridge filled with
saturated potassium chloride solution.
(i) Care and use of electrodes. Calomel electrodes should be kept
filled with saturated potassium chloride solution or other solution
specified by the manufacturer because they may become damaged if they
are allowed to dry out. For best results, electrodes should be soaked in
buffer solution, distilled or deionized water, or other liquid specified
by the manufacturer for several hours before using and kept ready by
storing with tips immersed in distilled water or in buffer solution used
for standardization. Electrodes should be rinsed with water before
immersing in the standard buffers and rinsed with water or the solution
to be measured next between sample determinations. A lag in meter
response may indicate aging effects or fouling of the electrodes, and
cleaning and rejuvenation of the electrodes may be necessary and may be
accomplished by placing the electrodes in 0.1 molar sodium hydroxide
solution for 1 minute and then transferring them to 0.1 molar
hydrochloric acid solution for 1 minute. The cycle should be repeated
two times, ending with the electrodes in the acid solution. The
electrodes should then be thoroughly rinsed with water and blotted with
soft tissue before proceeding with the standardization.
(ii) Temperature. To obtain accurate results, a uniform temperature
should be maintained for the electrodes, the standard buffer solutions,
and the samples. Tests should be made at a temperature between 20[deg]
and 30 [deg]C, the optimum being 25 [deg]C. Any temperature
determinations made without meter compensation may affect pH values. An
automatic temperature compensator may be used.
(iii) Accuracy. The accuracy of most pH meters is stated to be
approximately 0.1 pH unit, and reproducibility is usually 0.05 pH unit or less. Some meters permit the expansion
of any pH unit range to cover the entire scale and have an accuracy of
approximately 0.01 pH unit and a reproducibility
of 0.005 pH units.
(4) General procedure for determining pH. When operating an
instrument, the operator should use the manufacturer's instructions and
should observe the following techniques for pH determinations:
(i) Switch the instrument on and allow the electronic components to
warm up and stabilize before proceeding.
(ii) Standardize the instrument and electrodes with commercially
prepared standard 4.0 pH buffer or with freshly prepared 0.05 molar
potassium acid phthalate buffer solution prepared as outlined in
``Official Methods of Analysis of the Association of Official Analytical
Chemists'' (AOAC), 13th Ed. (1980), section 50.007(c), under ``Buffer
Solutions for Calibration of pH Equipment--Official Final Action,''
which is incorporated by reference. Copies may be obtained from the AOAC
INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD
20877, or may be examined at the National Archives and Records
Administration (NARA). For information on the availability of this
material at NARA, call 202-741-6030, or go to: http://www.archives.gov/
federal--register/code--of--federal--regulations/ibr--locations.html.
Note the temperature of the buffer solution and set the temperature
compensator control at the observed temperature (room temperature is
near 25 [deg]C).
(iii) Rinse the electrodes with water and blot, but do not wipe,
with soft tissue.
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(iv) Immerse the tips in the buffer solution and take the pH
reading, allowing about 1 minute for the meter to stabilize. Adjust the
standardization control so that the meter reading corresponds to the pH
of the known buffer (for example, 4.0) for the temperature observed.
Rinse the electrodes with water and blot with soft tissue. Repeat
procedure with fresh portions of buffer solution until the instrument
remains in balance on two successive trials. To check the operation of
the pH meter, check the pH reading using another standard buffer such as
one having a pH of 7.0, or check it with freshly prepared 0.025 molar
phosphate solution prepared as outlined in the AOAC, 13th Ed. (1980),
section 50.007(e), which is incorporated by reference. The availability
of this incorporation by reference is given in paragraph (a)(4)(ii) of
this section. Expanded scale pH meters may be checked with pH 3.0 or pH
5.0 standard buffers. Buffers and instruments can be further checked by
comparison with values obtained with a second properly standardized
instrument.
(v) Indicating electrodes may be checked for proper operation by
first using an acid buffer and then a base buffer. First standardize the
electrodes using a pH 4.0 buffer at or near 25 [deg]C. Standardization
control should be adjusted so that the meter reads exactly 4.0.
Electrodes should be rinsed with water, then blotted and immersed in a
pH 9.18 borax buffer prepared as outlined in the AOAC, 13th Ed. (1980),
section 50.007(f), which is incorporated by reference. The availability
of this incorporation by reference is given in paragraph (a)(4)(ii) of
this section. The pH reading should be within 0.3
units of the 9.18 value.
(vi) The pH meter can be tested for proper operation by shorting the
glass and reference electrode inputs, thereby reducing the voltage to
zero. In some meters this shorting is done by switching the instrument
to standby, and in other instruments by use of a shorting strap. With
the instrument shorted out, standardization control should be turned
from one extreme to another. This operation should produce a deflection
greater than 1.5 pH unit from center scale.
(5) Determining pH on samples. (i) Adjust the temperature of the
sample to room temperature (25 [deg]C), and set the temperature
compensator control to the observed temperature. With some expanded
scale instruments, the sample temperature must be the same as the
temperature of the buffer solution used for the standardization.
(ii) Rinse and blot the electrodes. Immerse the electrodes in the
sample and take the pH reading, allowing 1 minute for the meter to
stabilize. Rinse and blot the electrodes and repeat on a fresh portion
of sample. Oil and grease from the samples may coat the electrodes;
therefore, it is advisable to clean and standardize the instrument
frequently. When oily samples cause fouling problems, it may become
necessary to rinse the electrodes with ethyl ether.
(iii) Determine two pH values on the well-mixed sample. These
readings should agree with one another to indicate that the sample is
homogeneous. Report values to the nearest 0.05 pH unit.
(6) Preparation of samples. Some food products may consist of a
mixture of liquid and solid components that differ in acidity. Other
food products may be semisolid in character. The following are examples
of preparation procedures for pH testing for each of these categories:
(i) Liquid and solid component mixtures. Drain the contents of the
container for 2 minutes on a U.S. standard No. 8 sieve (preferably
stainless steel) inclined at a 17- to 20-degree angle. Record weight of
the liquid and solid portions and retain each portion separately.
(a) If the liquid contains sufficient oil to cause electrode
fouling, separate the layers with a separatory funnel and retain the
aqueous layer. The oil layer may be discarded. Adjust the temperature of
the aqueous layer to 25 [deg]C and determine its pH.
(b) Remove the drained solids from the sieve, blend to a uniform
paste, adjust the temperature of the paste to 25 [deg]C and determine
its pH.
(c) Mix aliquots of solid and liquid fractions in the same ratio as
found in the original container and blend to a
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uniform consistency. Adjust the temperature of the blend to 25 [deg]C
and determine the equilibriated pH. Alternatively, blend the entire
contents of the container to a uniform paste, adjust the temperature of
the paste to 25 [deg]C, and determine the equilibriated pH.
(ii) Marinated oil products. Separate the oil from the solid
product. Blend the solid in a blender to a paste consistency; it may
become necessary to add a small amount of distilled water to some
samples to facilitate the blending. A small amount of added water will
not alter the pH of most food products, but caution must be exercised
concerning poorly buffered foods. No more than 20 milliliters of
distilled water should be added to each 100 grams of product. Determine
the pH by immersing electrodes in the prepared paste after adjusting the
temperature to 25 [deg]C.
(iii) Semisolid products. Food products of a semisolid consistency,
such as puddings, potato salad, etc., may be blended to a paste
consistency, and the pH may be determined on the prepared paste. If more
fluidity is required, 10 to 20 milliliters of distilled water may be
added to 100 grams of product. Adjust the temperature of the prepared
paste to 25 [deg]C and determine its pH.
(iv) Special product mixtures. For special product mixtures such as
antipasto, pour off the oil, blend the remaining product to a paste, and
determine the pH of the blended paste. If more fluidity is required, add
10 to 20 milliliters of distilled water to each 100 grams of product and
blend. Adjust the temperature of the prepared paste to 25 [deg]C and
determine its pH.
(7) Process pH determination. Obtain sample portions of material for
pH determination.
(i) For process liquids, adjust the temperature of the liquid to 25
[deg]C and determine the pH by immersing the electrodes in the liquid.
(ii) Drain solid materials on a sieve and blend to a workable paste.
Adjust the temperature of the prepared paste to 25 [deg]C and determine
its pH.
(iii) If enough solid materials are available to make a paste, blend
representative aliquots of liquid and solid materials to a workable
paste. Adjust the temperature of the prepared paste to 25 [deg]C and
determine the equilibrated pH. Alternatively, blend the entire contents
of the container to a uniform paste, adjust the temperature of the paste
to 25 [deg]C, and determine the equilibrated pH.
(b) Colorimetric methods for the determination of pH. This method
may be used in lieu of the potentiometric method if the pH is 4.0 or
lower.
(1) Principle. The colorimetric method for pH involves the use of
indicator dyes in solutions that gradually change color over limited pH
ranges. An indicator that has the greatest color change at approximately
the pH of the sample being tested is selected. The pH is determined by
the color of the indicator when exposed to the sample under test.
(2) Indicator solutions. Most indicator solutions are prepared as a
0.04 percent solution of the indicator dye in alcohol. In testing, a few
drops of indicator solution are added to 10-milliliter portions of the
sample solution. Colors should be compared using a bright background.
Approximate determinations can be made on white porcelain spot plates,
the test colors being compared thereon with a set of color standards.
More accurate colorimetric tests can be made using a comparator block
fitted with sets of tubes of standard indicator solutions of known pH.
(3) Indicator paper. A paper tape treated with indicator dye is
dipped into the sample solution. Depending upon the pH of the solution,
the tape will change color and an approximate pH can be determined by
comparison with a standard color chart.
(c) Titratable acidity. Acceptable methods for determining
titratable acidity are described in the AOAC, 13th Ed. (1980), section
22.060, under ``Titratable Acidity--Official Final Action,'' for
``Indicator Method,'' and section 22.061 for ``Glass Electrode Method--
Official Final Action,'' which is incorporated by reference. The
availability of this incorporation by reference is given in paragraph
(a)(4)(ii) of this section. The procedure for preparing and
standardizing the sodium hydroxide solution is described in the AOAC,
13th Ed. (1980), sections 50.032-50.035, under ``Sodium Hydroxide--
Official Final Action'' by the ``Standard
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Potassium Hydroxide Phthalate Method,'' which is also incorporated by
reference and available as set forth in paragraph (a)(4)(ii) of this
section.
[44 FR 16235, Mar. 16, 1979, as amended at 47 FR 11822, Mar. 19, 1982;
49 FR 5609, Feb. 14, 1984; 54 FR 24892, June 12, 1989; 63 FR 14035, Mar.
24, 1998]