FEATURES
High solubility, direct integration into liquids and immediate results.
It increases the pH of food, changing its range from acidic (pH less than 4) to basic (higher than 5.5).
It is indispensable for direct spherification (allowing the correct gelation of Algi in the Sphere), and very useful in other gelation reactions.
Powder presentation, neutral smell and taste.
AplicCaTions
Direct spherification (in the liquid to be spherified) to reduce acidity; or as a flavor enhancer in drinks, soft drinks and different preparations.
In general, it is usually used for its stabilizing and acidity regulating power, but it also provides some emulsifying power (water sequestrant). This is the case, for example, of the elaboration of cheese sauces, in which a cheese is mixed with water (or other liquid), to which sodium citrate is added to stabilize the union of cheese and water and ensure the emulsion.
CuriosiTIES
In addition to its use in the food industry and cooking, sodium citrate has relevance in the nutrition of elite athletes, where it is frequently ingested in order to improve performance and prevent dehydration and fatigue. In the medical field, it is partly thanks to sodium citrate that blood banks could be created.
E-331
DOSAGE
Q / S
The dosage will vary depending on the starting acidity of the product to be spherified until a pH of 4-5 points is achieved. Indicatively, in liquids with:
pH = 2.5, about 8 gr / L
pH =3, around 3 gr / L
pH =3.5, approx 1 gr / L.
