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pH Values of Common Beverages and Foods

 Chart 1. pH Values of Common Beverages and Foods

BEVERAGE/FOOD pH
Mineral water 4.0-11.6
Tap water [12] 6.5-8.5
SOFT DRINKS [13]
Cola – regular [13] 2.65
Cola – diet [13] 3.0-3.2
Ginger ale 2.0-4.0
Iced tea 2.8-3.6
Root beer 4.0-4.8
FRUIT and VEGETABLE JUICES [22]
Apple juice 3.3-5.6
Apricot nectar 3.8
Carrot juice 6.4
Cranberry juice 2.3-2.5
Grape juice 3.3-3.5
Grapefruit juice, canned 2.9-3.3
Lemon juice [21] 2.0-2.6
Lime juice 2.0-2.4
Mango juice 4.6
Orange juice 3.3-4.3
Pear juice 3.7
Pineapple juice 3.2-3.9
Pomegranate juice 3.5
Prune juice 3.7-4.0
Tomato juice 4.1-4.6
Vegetable juice 3.9-4.3
TEA [13] 7.2
COFFEE [13] 6.2
ALCOHOLIC BEVERAGES [19]
Beer [25] 4.0-5.0
Cider [25] 2.9-3.3
Kombucha tea [15,16,17] 2.4-4.5
Rum [14] 4.8
Tequila 3.2
Vodka 6.0-7.0
Whisky [14] 9.0
Wine [8,9,10,11] 2.7-4.0
FRUITS [22,23]
Apples 3.2-4.0
Apricots 3.3-4.8
Banana 4.5-5.3
Blackberries 3.2-4.5
Blueberries 3.1-3.7
Cherries 3.2-4.1
Currants, red 2.9
Dates 4.1-6.6
Gooseberries 2.8-3.1
Grapes 2.8-4.5
Grapefruits 3.0-3.8
Lemon 2.2-2.4
Lime 1.8-2.8
Mango, ripe 3.4-4.8
Nectarines 3.9-4.2
Oranges 3.1-4.3
Peaches 3.3-4.1
Pears 3.5-4.6
Pineapple 3.2-5.2
Plums 2.8-4.6
Pomegranate 3.0
Prunes 3.1-5.4
Quince 3.1-3.3
Raisins 3.8-4.1
Raspberries 3.2-4.0
Strawberries 3.0-3.9
Tangerines 3.3-4.5
VEGETABLES [22,23]
Artichokes, canned 4.3-6
Asparagus 4.0-6.0
Cucumbers, dill pickles 3.2-3.7
Olives, green 3.6-3.8
Onions 5.3-5.6
Potatoes 5.4-5.9
Rhubarb 3.1-3.4
Sauerkraut 3.3-3.6
Tomatoes 4.3-4.9
DAIRY PRODUCTS [23]
Acidophilus 4.0
Butter cream 4.0-4.6
Buttermilk [5] 4.5
Cheese 4.9-7.4
Kefir: fresh >72 hours [20] 6.7 > 3.8
Milk [21,23] 6.3-8.5
Sour milk [6] 4.7-5.7
Whey drink, acid [7] 4.0-5.0
Yogurt [24] 4.6
SAUCES
Chili sauce, acidified [25] 2.8-3.7
Ketchup [22] 3.9
Mayonnaise [23] 4.2-4.5
Mustard [25] 3.5-6.0
Soy sauce [25] 4.4-5.4
Vinegar [22] 2.0-3.4
OTHER
Honey [22,23] 3.7-4.2
Jams, jellies, marmalades [22] 2.9-4.5

Chart 1 sources: [1-25]

  1. Ehlen LA et al, 2008, Acidic beverages increase the risk of in vitro tooth erosion  PubMed Central
  2. pH levels in different fruit juices at different time intervals  Journal of Indian Society of Pedodontics and Preventive Dentistry
  3. Kotz CM et al, 1990, In vitro antibacterial effect of yogurt on Escherichia coli  PubMed
  4. Nummer BA, 2002, Fermenting yogurt at home  National Center for Home Food Preservation
  5. Varga L, 2007, Microbiological quality of commercial dairy products  Formatex Research Center
  6. Belitz HD et al, 2009, Sour milk  Food Chemistry, 4th Edition, p.523
  7. 2008, Uses of whey in the farmstead setting  University of Wisconsin-Madison
  8. Analyzing juice and wine  University of California, Davis
  9. Dharmadhikari M, Red wine production  Iowa State University, Extension and Outreach
  10. Cortez P et al, 2008,  Modeling wine preferences by data mining from physicochemical properties  MIT Computer Science and Artificial Intelligence Laboratory
  11. Waite JG, 2004, Antimicrobial properties of wine based disinfectant  Oregon State University
  12. pH  University of Wyoming
  13. von Fraunhofer JA et al, 2004, Dissolution of dental enamel in soft drinks Philadelphia University
  14. Treatment of distilled alcoholic liquors  Google Patents
  15. Chen C et al, 2000, Changes in major components of tea fungus metabolites during prolonged fermentation  Wiley Online Library
  16. Sievers M et al, 1995, Microbiology and Fermentation Balance in a Kombucha Beverage Obtained from a Tea Fungus Fermentation  ScienceDirect
  17. Food Bytes Indiana State Home Page
  18. Maurice ML, 2011, Factors Effecting Ethanol Fermentation Via Simultaneous Saccharification and Fermentation  Worchester Polytechnic Institute
  19. The electric cocktail acid test Stirred, Not Shaken
  20. Tietze H, 1996, The pH of kefir  Kefir: for Pleasure, Beauty and Well Being
  21. The pH scale  Saylor Academy
  22. pH values of common foods and ingredients  University of Wisconsin-Madison
  23. pH values of various foods U.S. Food and Drug Administration
  24. The Role of Bacteria in the Health Potential of Yogurt  MicrobeWiki Kenyon College
  25. Foods and foodstuffs – pH values  The Engineering ToolBox

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