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This page on Acidity Regulators isn't very long. If I might suggest, to anybody who feels knowledgeable, could we add a description of why these regulators are needed in foods? How they were developed? Safety etc?
I'm curious to know what happens to certain foods if they are left without acidity regulators. For example in cans of fruit.
I am planning on improving the stub through these areas:
1) I will add subcategories that include food safety and shelf life in acidity regulators, properties of the acid regulator and how it inhibits the growth of bacteria growth and natural acid regulators found in nature
2) Add a image to better showcase the chemical compound of citric acid and other. Also add a better caption that describe what kind of food does citric acid preserves.
3) Remove all the secondary sources and include primary research article sources that matches with contents
