Vähähappisia

Vähähappisia is Finnish an adjective meaning "low in acidity" or "low-acid." It is used to describe substances, foods, and beverages that have a relatively small amount of hydrogen ions compared with reference products or standard conditions. The term is common in product labeling, nutrition guidance, and discussions within chemistry and food science when acidity level is relevant for flavor, safety, or tolerability.

The word is formed from the prefix vahä- (low, little) combined with hap- from hap/o (acid). The form vähähappisia appears when describing plural nouns in contexts such as "vähähappisia juomia" (low-acid drinks) or "vähähappisia elintarvikkeita" (low-acid foods). It is a qualitative descriptor and is often relative rather than tied to a strict numerical threshold.

Contexts and examples of use include foods and beverages where a milder acidity is desired, such as juices or soft drinks marketed as gentler on the stomach or enamel, as well as certain medical or dietary formulations designed for individuals with sensitivity to acidity. In chemistry and chemistry-related labeling, the term may describe solutions, reagents, or compounds with a comparatively low acid content, though technical descriptions may also use pH, titratable acidity, or Ka values for precision.

Measurement and interpretation: Acidity is typically quantified by pH or titratable acidity. A product described as vähähappinen or vähähappisia would be expected to have a higher pH or lower acidity than a reference product. Because it is a relative, qualitative descriptor, the exact threshold for “low acidity” can vary by product category, producer, or regulatory guidance.

See also: happamuus, happonopeus, pH, hapan.