Soy Sauce, pH, and other questions

[Anonymous Modernist 2696]

I'm having some issues making soy sauce spheres and I think I know why. But Im not 100% sure so I thought I'd ask the experts. The spheres simply dissolve when they enter the bath. I believe it's an pH issue. From what I can find, Soy Sauce is extremely acidic.

On to my questions...

Just how acidic is soy sauce?

How can I tell what the pH of a given food is?

Do those electronic pH testers (like this: http://www.amazon.com/Milwaukee-Instruments-PH600AQ-Tester-Calibration/dp/B005H78ZI0 ) work worth a crap?

Thanks

[Anonymous Modernist 393]

Although I don't know the pH of soy sauce off the top of my head, I have a pH tester and can check the pH of it, if you would like? The best way to tell is by using a pH tester. pH testers usually require calibration liquids to ensure that the meter is giving an accurate reading; some come with the calibration fluid, some don't.

Welcome to the forums!

[Anonymous Modernist 310]

According to Kikkoman the pH of their soy sauve is 4.8. More general sources give a range of 4.6 to 5.2.

Ref:

http://www.kikkomanusa.com/foodmanufacturers/soysaucebasics/characterizingsoysauce.php

http://www.madehow.com/Volume-3/Soy-Sauce.html#b

[Anonymous Modernist 2696]

Thank's for the greetings and the info guys. Going to pick up a ph tester i think.

Has anyone had any success with this?