Tag: Condiment ph

While produced using an acidic process, the final product of soy-based liquid aminos is neutralized, meaning the condiment itself is not highly acidic. This seasoning is a popular gluten-free and vegan alternative to soy sauce, but its true pH profile is often a source of confusion.

With a pH typically ranging between 3.6 and 4.0, yellow mustard is undeniably acidic due to its primary ingredients, particularly vinegar. This acidity is key to its tangy flavor but has important implications for those managing specific dietary concerns, such as acid reflux.