Degree or intensity of acidity or alkalinity of a solution or of a product. Technically, it is the negative logarithm of the hydrogen ion concentration. pH is measured on a scale of 0-14 with 7 being neutral, 0-7 acidic, and 7-14 basic. How- ever, in the food industry, 4.G is neutral with food products less than 4.6 classed as acid foods, and food with a pH of 4.6 or higher as low-acid foods. Most foods have a pH below 7.0.
The symbol for hydrogen ion concentration that indicates the acidity or alkalinity of a solution.