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Sodium Citrate - Dihydrate / 1lb-454g / Fine Powder / USP Food Grade / 99+% Pure

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Product Description
  • May be added to foods and beverages or smoothies and green drinks.
  • It may be used as an alkalizing agent, buffering agent, emulsifier, or sequestering agent.
  • Used as diuretic, antilithic, systemic and urinary alkalizer, expectorant, and anticoagulant (in vitro).
  • A natural strong source of antioxidants.
  • Used as a natural preservative.
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Sodium citrate definition, medical term: Sodium citrate (C6H5Na3O7) is the sodium salt of citric acid. Sodium citrate dihydrate (C6H5Na3O7•2H2O) is the sodium salt of citric acid combined with 2 water molecules (dissolves better in water). It is used as diuretic, antilithic, systemic and urinary alkalizer, expectorant, and anticoagulant (in vitro). It's naturally a strong source of antioxidants and typically used as a natural preservative. This ingredient may be added to foods and beverages or smoothies and green drinks. It is a pure white powder and has no fillers or binders, additives or preservatives. It has a sour taste similar to citric acid, and is salty as well. It is often used as a food preservative, and as a flavoring in the food industry. In the pharmaceutical industry it is used to control pH. It may be used as an alkalizing agent, buffering agent, emulsifier, or sequestering agent. According to the FDA Select Committee on Generally Recognized as Safe (GRAS) food substances, citrate salts, including sodium citrate, are generally regarded as safe when used in normal quantities. Description For cheese emulsification, a scaling of 4% sodium citrate by mass to 100% cheese. To make cheese slices use 3.3% of sodium citrate with 1.5% iota carrageenan and 0.5% kappa carrageenan. Use semi hard or hard cheeses such as Guyere, Stilton, Emmental, Comte, Muenster. As a sequestrant you may have to use between 0.07% to 0.4% depending on the liquid and the concentration of hydrocolloid. As a buffer, the effectiveness of sodium citrate depends on the concentration and type of acid being used. Try using sodium citrate in a concentration of half the acid being buffered, then adding acid or sodium citrate as needed. That is, if a recipe calls for 1% citric acid, start with 0.5% sodium citrate.
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