Features
Natural preservative agent: delays bacterial activity, prevents the appearance of fungi and oxidation of food.
Leavening agent when mixed with bicarbonate, with high effervescent power.
Applications
It is one of the most used and expanded food additives at an industrial level.
Very useful as a preservative agent, it is in fact indispensable to work with pectin, where Citac is mixed with its same proportion of water to create a solution that will act as a catalyst for gelling.
Apply directly cold and stir into a liquid.
Curiosities
E-330.
Citric acid is obtained in different ways: by fruit extraction (citrus), by mycological fermentation (candida) or by fermentation of fungi (Aspergillus). In the latter case, it is usually obtained from Aspergillus Niger and Awamori, the latter being known for its use to make Koji.
Dosage
1 -10 gr / Kg
