Food Grade Sodium Citrate (90 g Tub)

The Secret to Reliable Alginate Spherification

Not every liquid can be spherified successfully.

Highly acidic fruit juices, wines, coffees and mineral-rich tap water can prevent sodium alginate from forming a stable gel. Sodium Citrate solves this by buffering acidity and binding excess calcium ions before they interfere with the spherification process.

Think of it as the ingredient that turns frustrating failures into consistent success.

Why Use Sodium Citrate?

✔ Buffers acidic liquids

✔ Chelates calcium in hard water

✔ Prevents premature alginate gel formation

✔ Produces smoother, more reliable spheres

✔ Food Grade

✔ Highly soluble

Ideal Applications

🍋 Citrus Juices

🍷 Wine & Cocktails

☕ Coffee & Tea

🥭 Highly Acidic Fruit Purees

🧋 Popping Boba

🍽 Direct & Reverse Spherification

Typical Usage

Sodium Citrate is added directly to acidic liquids before adding Sodium Alginate.

The amount required depends on the acidity of the formulation, but only a small quantity is normally required to raise the pH into the optimum range for alginate gel formation.

For hard water, Sodium Citrate can also be added to the alginate bath to bind dissolved calcium ions and prevent premature gelling.

See our QR tutorial for practical recipes and troubleshooting.

Why Does Spherification Fail?

The two most common causes are:

• Liquids that are too acidic

• Hard water containing dissolved calcium

Sodium Citrate addresses both issues, making it one of the most valuable ingredients in any alginate spherification toolkit.

Package Includes

• 90 g Food Grade Sodium Citrate
• Reusable 100 ml Clip-Top Polypropylene Laboratory Tub
• Silica Desiccant Pouch

Learn How to Use It:

Download our [Fail-Safe Recipe Card] to see exactly how much Citrate to add to your acidic payloads.