Sodium citrate

In the food industry, sodium citrate is used as:

acidity regulator;

taste booster;

emulsifier;

food seasoning that improves the organoleptic characteristics of the product;

cheese maker.

In the food industry, all three main types of sodium citrate are used. The most concentrated is 2-substituted. This substance has the form of a white powder with fairly large crystals, it is well soluble in water. 3-substituted sodium citrate is also called citric acid – because of the pronounced sour taste. This is why a solution of sodium citrate is a frequent component of drinks and sodas with a lemon taste. Most often, this food additive is used in the manufacture of food products with a low proportion of dry substances – these are yoghurts, canned fruits, processed cheeses, baby food, confectionery, and so on.

In dairy production, it is sodium citrate that is used as a preservative for pasteurization of milk – since this substance is suitable for prolonged heating and does not harm the body. Sodium citrate dihydrate is an antioxidant and acidity stabilizer that prevents the onset of an oxidation or decomposition reaction. This substance is present in significant proportions in citric and ascorbic acids.

It is used not only in the food industry, but also in cooking, confectionery, and even in the home kitchen. For example, a small pinch of sodium citrate significantly increases the speed of whipping ice cream or cream. Due to its harmlessness, this component is found not only in sauces, beverages and confectionery, but also in baby food and milk powder. The definition of "food additive E331" often scares consumers, causing thoughts of a harmful effect on the body. In fact, it does a lot more good than harm.

Once in the body, the substance acts as a powerful antioxidant, freeing the blood from free radicals. Moderate use of sodium citrate is indicated for chronic kidney disease, heartburn, and hangover.

Packing-bags of 25 kg.

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