Trisodium Citrate Food Service

Trisodium Citrate Chef Lab is the sodium salt of citric acid, acting as a powerful acidity regulator and sequestrant (chelating agent). It is a key ingredient in modern cuisine and the food industry for controlling the pH of preparations and allowing other ingredients, such as hydrocolloids, to work correctly in acidic environments or in preparations with excess calcium.

FORMAT: 1000 g

INGREDIENTS: Trisodium citrate (E-331 iii).

DOSAGE AND USE: It comes in the form of a fine granular powder that is highly soluble in water. Add directly to the liquid to be treated and mix until completely dissolved.

• Recommended dosage: 1–5 g/kg depending on the application and the initial acidity level.
• For spherification: 0.5–2 g/L to adjust the pH of highly acidic juices or purées.

TECHNICAL PROPERTIES:

• pH Regulator: Reduces the acidity of liquids, allowing thickeners and gelling agents such as alginate to work correctly without precipitating.
• Sequestrant: Binds calcium ions present in water or food, helping prevent unwanted reactions from occurring prematurely.
• Emulsifying Salt: Ideal for creating perfectly emulsified, smooth, and glossy cheese sauces, preventing fat separation during heating.
• Flavor Enhancer: Provides a subtle salty and slightly citrus note that helps balance flavors in beverages and confectionery.

APPLICATIONS:

• Spherification: Essential for spherifying acidic ingredients such as citrus juices or wine that would otherwise interfere with alginate gelation.
• Cheese Sauces: Allows aged cheeses to be melted with liquids such as water, wine, or beer, creating a smooth, homogeneous cream without separation.
• Gummies and Jellies: Helps regulate the gelation speed of pectins, ensuring a uniform texture.
• Carbonated Beverages: Helps maintain flavor balance and control effervescence.
• Preservation: Helps prevent oxidation of cut fruit when used in solution.