0

I have Hunts 100% natural no salt added tomato sauce. There is only one variety that Huntz makes that says "Tomato Sauce".

I am wondering how much baking soda will be enough to neutralize the acid. The can is exactly 8 ounces.

Improve this question
7
  • 4
    If you added that much soda, the sauce is gonna taste terrible.
    – FuzzyChef
    Jan 5 at 19:17
  • 2
    Why would you want to do this? As FuzzyChef points out, it's going to taste awful.
    – Popup
    Jan 6 at 9:59
  • @Popup....yes I just realized this after I wrote it. sorry. I love spaghetti but my stomach burns when I eat anything with tomato paste in it. So I had the idea I could neutralize the acid but the sauce would probably taste like baking soda which is very aweful.
    – Sedumjoy
    Jan 6 at 15:48
  • 1
    You might try calcium carbonate rather than sodium bicarbonate. It's more alkaline so you could use less and the flavor is not as strong.
    – user3486184
    May 11 at 5:24
  • 1
    Also note that there is precedence of cases where acid reflux results as a commorbid reaction in those with insufficiently acidic gastric acid. These individuals tend to have a history of attempting to counteract the symptoms using antacids and exacerbating the reaction instead. As counter-intuitive as it sounds, they are actually advised to consume controlled doses of, e.g., apple cider vinegar. However, we cannot issue medical advice here, so you would obviously need to consult your medical practitioner to rule out the possibility.
    – Arctiic
    May 16 at 5:55

2 Answers 2

Reset to default
3

It is not possible to solve this analytically and give an answer, because tomato sauce is not a simple solution of a single acid in water, but more complex - and besides, producers tend to keep the exact amounts of ingredients a trade secret.

If you want to neutralize the acid, you will have to use a pH meter of some kind (the paper strips will not be a good choice though, because the tomato will likely color them) and titrate.

Improve this answer
3
  • Thank you. I like your suggestion. Use a pH meter. Your answer is very logical and I feel rather stupid for not realizing it straight away. Even if you have their ingredients list you will never know what amounts they use so it would be impossible to tell without a meter.
    – Sedumjoy
    Jan 3 at 20:35
  • Thank you. As it turns out my stomach is sensitive to tomato so no worries I gave up the tomatoes and feel much better now.
    – Sedumjoy
    May 11 at 19:22
  • The pH meters one purchases for consumer or regular commericial use cases are notoriously difficult to certify/recalibrate to reasonably accurate error tolerances. Actual labratory equipment for chem testing are significantly more sophisticated and prohibitively expensive, in industrial settings it's common to either construct an in-house lab or to contract out to a certified lab for product development phase testing or ongoing retention sampling tests.
    – Arctiic
    May 16 at 5:59
2

When I make spaghetti sauce for two people I use a pinch. Less than 1/8 tsp. You can see as you are stir it in that is neutralizing the acid and leaves no after taste that I can detect.

Improve this answer
1
  • Thank you. I have a sensitive stomach to tomato so I have to give it up. But I am OK with that no worries. But be careful with the sodium bicarbonate. It is considered a medicine and depending on your health condition ad age it may not be good so it is always best to ask a doctor
    – Sedumjoy
    May 11 at 19:21

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.