The history of sodium citrate is given in this article.Sodium is a food additive that is mainly used in cough syrups and to neutralize acids in urine. It is also used as a medicine and as a food additive. It can be used as a laboratory reagent and as a chemical for water treatment. This chemical is commonly found as trisodium citrate, which is used as an emulsifier, acidity regulator, calcium secreter, and preservative. This type of citric acid is widely used because it has relatively simple chemistry.
It is produced by partial neutralization of citric acid with a high purity sodium source and crystallization or spray drying. Sodium citrate is supplied as an anhydrous substance.Sodium citrate also has less moisture than citric acid, so it is less prone to cooking and is preferred in important formulations such as dry mixes, immediate medicines or tablets.Sodium citrate is a white, odorless, fine or crystalline white granular powder with a slightly acidic taste. It dissolves easily in water and practically does not dissolve in ethanol.It is used whenever a buffer effect compared to pure acid is required (for example, there are acid-sensitive substances).Sodium citrate can be used to optimize the safety and quality of snacks, cereals, bakery products and potato products such as French fries without affecting the production process this is a Benefits and harms of trisodium citrate.
There are basically 3 types of sodium citrate
– Monosodium citrate
– Disodium citrate
– Trisodium citrate
Sodium tricitrate is the most widely used type of food. To obtain sodium citric acid, you must remove the H + portion of the citric acid and replace the Na + ions. In practice, this chemical has been a very important base factor in chemical laboratories. Sodium citric acid needs more acid than normal to lower the pH of any solution, as this helps regulate acidity.In addition to the buffer, this chemical also acts as a separator, which means that it can bind to other ions in solution. Especially with cheese, because it contains calcium ions that are replaced by sodium ions to change its structure and expose it to oil and hydrophilic ends.
Its separation abilities play a vital role in molecular mammology. Some factors make up the presence of gel in the presence of calcium, but these ions complicate the process of hydrocolloid hydrocolloids needed to form the gel. Receptors such as sodium citric acid can be used to bind these ions and activate the hydration process properly.Calcium sometimes reacts with hydrocolloids to form a thin layer, which occurs in tap water. Therefore, it can be used to reduce calcium and prevent premature gelling. Sodium citrate can slightly increase the pH level, which can help the spherical process.
It is originally used as an emulsifier used to make dairy products such as cheese. Because it can actually prevent spoilage of a dairy product for a long time compared to other solutions. Sodium citrate is also used as a food additive and is found as a flavoring in many products such as ice cream, wine, beverages, milk powders, sweets and jams.
Temperature: It is soluble in water at any temperature, but the amount of solubility changes with temperature.Texture: It does not have a specific structure, but it plays a vital role in changing the structure of various elements such as creamy cheese.Appearance: It looks like solid white grains that are almost like salt.
PH tolerance: This chemical has the ability to add pH to the solution. It is very important to make the solution resistant to changes in pH level.
Synergy with other materials: Sodium citrate is an important substance used in the visualization process. In liquid solutions, there may sometimes be an increase in calcium leading to the accumulation of hydrocolloids. But here, it is used to trap excess calcium, which allows hydrocolloids to be properly hydrated.
Determining the exact concentration range for practical use of this chemical is quite difficult, as it depends on the other materials used. It should be used in moderation, because it is both salty and sour, which can affect the flavors you prepare.
As an emulsifier, it is recommended to use 4% of the product mass. To prepare cheese slices, 3.3% sodium citrate should be used with 1.5% utah carrageenan and 0.5% kappa carrageenan.
As a receptor, depending on the liquid and the concentration of hydrocolloids, 0.7 to 0.4% can be used. In sphericalization, its amount depends on the amount of calcium ions in a liquid.