Food-Grade Sodium Citrate (45g Tub)
The “Insurance Policy” for Perfect Spheres.
Acidity and hard water are the two biggest reasons spherification fails. Sodium Citrate acts as a pH buffer, reducing acidity so the Alginate can gel properly. It also “sequesters” calcium in hard water, preventing your Alginate from clumping prematurely.
Key Features:
-
pH Control: Essential for lemon, lime, coffee, and wine-based spheres.
-
Water Softener: Entraps minerals in tap water for a smooth, bubble-free bath.
-
Concentrated: 45g provides 9 teaspoons of high-density buffering power.
Learn How to Use It:
Download our [Fail-Safe Recipe Card] to see exactly how much Citrate to add to your acidic payloads.
Generic information on Sodium Citrate:
Sodium citrate is a versatile salt used in food for emulsifying cheese, balancing flavours in drinks, and as a preservative, preventing fat separation in sauces and creating smooth queso; medically, it’s used as an anticoagulant in stored blood and to treat metabolic acidosis or kidney stones by alkalinizing urine and blood, making it useful in medicine, cooking, and beverages for its buffering, stabilizing, and flavor-enhancing properties.
In Food & Beverages (Culinary)
- Cheese Emulsifier: Key for smooth, non-greasy cheese sauces (like mac & cheese, queso) by preventing protein/fat separation.
- Flavor & Acidity: Balances sweetness/acidity in drinks, acts as a buffer, and enhances flavour.
- Preservative: Slows spoilage and microbial growth in foods.
- Molecular Gastronomy: Used in spherification to create liquid-filled spheres.
How it Works:
- Buffering Agent: Stabilizes pH levels, preventing drastic shifts in acidity.
- Chelating Agent: Binds to minerals like calcium, which is crucial for its anticoagulant effects.
- Alkalinizer: Neutralizes acids in the body and urine, increasing pH.
45 gram Sodium Citrate in a 50ml clip-top Polypropylene tub with silica pouch.
Reviews
There are no reviews yet.