Buffering capacity of commercially available foods is influenced by composition and initial properties in the context of gastric digestion.

Buffering capacity is defined as the ability of a material to resist changes in pH after addition of acid or alkali. Food buffering capacity is important to consider during gastric digestion as it will impact the intragastric pH and gastric secretion rate. These factors will further influence the pepsin activity and acid hydrolysis, which will ultimately impact food breakdown and gastric emptying.