| 50g Trisodium citrate E331 - Acidity regulator
, Chelating agent - Molecular cuisine |
|
| Trisodium Citrate (E331), is
the sodium salt of citric acid.It is commonly
called Sodium Citrate |
| It is a white , granular to fine,
crystalline powder, very soluble in water. |
| Trisodium citrate dihydrate is
a non-toxic, neutral salt with low reactivity. |
|
| Trisodium citrate has a sour and salty
taste ( sour salt ). |
|
| Trisodium citrate and can be used as an
emulsifier, calcium sequestrant and
acidity regulator. |
| In molecular gastronomy sodium citrate is
widely used in spherification to regulate acidity and |
| reduce calcium content to prevent early
gelation. |
|
| For spherification, the amount of sodium
citrate depends on the amount of calcium ions naturally occurring
in the liquid you are trying to sequester. |
| As a starter try a concentration of
0.25% ,increasing the concentration if you still
get clumps |
| and decreasing the concentration if the spheres do
not form. |
|
|
| Trisodium citrate is an acidity regulator
it is used as a buffer in modernist recipes. |
| What a buffer does is reduce
the pH of a solution (buffering it) towards neutral (pH 7.0) |
| If products are too acidic (pH
1.0 - 4.0) trisodium citrate can be added to buffer it towards |
a PH of 6.
|
| Using trisodium citrate makes
it possible to achieve spherical preparations with strongly |
| acidic ingredients. |
|
Sodium citrate is also used as an
emulsifier to make constructed cheese, a smooth and melty cheese but with the flavor of aged cheese.
Sold in vacuum sealed bags
Express postage option available at check out
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