The authors carried out the estimation buffer properties of the salts with ortho-phosphoric and polyphosphoric acids which are a part of the encapsulant, to lactic acid as a major metabolic product of probiotic microorganisms of the genus Lactobacillus acidophilus. The study demonstrated the degree of effectiveness of the selected salts on the management of the acidity of the encapsulant. The article presents the data on the rate of display of the buffer properties of salts − sodium dibasic (Na2HPO4) and sodium tripolyphosphate (Na5P3O10) − depending on the concentration of the resulting lactic acid. The authors propose a theoretical justification of these dependencies. It was shown, that reducing the acidity level is largely dependent on the kind of salts of phosphoric acid. High activity in the manifestation of buffering capacity was observed while using sodium tripolyphosphate. Lower activity was observed with the use of dibasic sodium. It was found that the selected salt acidity regulators were good, but their presence in the medium for encapsulating Lactobacillus acidophilus was limited to a concentration of 2%