6. Sorbet and Ice Cream
Dairy products are highly acidic, and one of them is ice cream. Milk is a common ingredient in making ice cream, and the ratio for its acidity to be neutralized by water is 20:1. This means that in order to make the acid level of a cup of milk neutral, you’ll need to take 20 cups of water. A study was also made on the acidity of ice cream and sorbet. It showed that sorbet was more acidic with the lemon-flavored sorbet being the most acidic at 3.2 pH. The strawberry sorbet had 3.5 pH and the mango sorbet had 4.1 pH. The average acidity level of vanilla ice cream was close to neutral, which was 6.85 pH, while the average acidity level of chocolate ice cream was under the neutral level at 7.5 pH.
7. Beer
Most beers have an average pH of 4 to 5, which make them acidic. Malt beers have higher acidity level compared to light beers. The latter can have as little as 0.07% acid content. However, beers that are sour are more acidic as their average pH is 3.30. This includes Berliner Weisse and Belgian lambic.
