Sodium citrate dihydrate, also known as sour salt, is a crystalline salt obtained by fermenting citric acid. As a citric acid derivative, these white crystals have a salty, slightly sour taste that is often used as a flavoring for a variety of beverages such as juices, sodas, and energy drinks. a conjugate base of a weak acid, can act as a biological buffer agent because it resists pH changes. Citric acid is one of the compounds responsible for the physiological oxidation of fats, carbohydrates and proteins to carbon dioxide and water. Sodium citrate, dihydrate is often used to prepare sodium buffer to retrieve antigen from tissue samples. The citrate solution is designed to break down protein crosslinks. Citrate has anticoagulant activity and, as a calcium chelator, forms complexes that disrupt the tendency for blood to clot. Sodium citric acid, which is used as a buffer and food preservative this is a Benefits and harms of trisodium citrate.
Molecular formula: C 6 H 9 N a 3 O 9 or C 6 H 5 N a 3 O 7. 2 H 2 O
Synonyms: trisodium citrate dihydrate
Molecular weight: 294.1 g / mol
Sodium citrate dihydrate is recovered directly from the fermentation of citric acid by removing impurities at pH 9 to 13 and the resulting liquid concentration at pH 10 to 13.
They are medically stored as anticoagulants and are used for urinary alkalinity in the prevention of kidney stones. Works by neutralizing excess acid in the blood and urine. Used in the pharmaceutical industry to control pH. May be used as an alkaline, buffering agent, emulsifier or separating agent. Sodium is even used as a component of oral hydration solutions. Sodium solutions are given directly to specific patients to prevent or reverse the formation of potentially painful stones. It may also be used as a laxative or as a treatment for gastroesophageal reflux disease, among others.
In food production, it is used as an emulsifier, preservative and buffer. Sodium is also a common compound in molecular nutrition. It is often added to highly acidic liquids to help neutralize them and create a gel. It is often used as a food preservative and as a flavoring in the food industry.Gelization does not occur when liquids have an acidity higher than PH5. Reducing the acidity of the liquid can be done by adding directly to the gelled solution. Concentrations of 0.5 g to 2 g per liter of liquid should be dissolved before adding the gelling agent. It is often used as a flavoring agent for a variety of beverages such as juices, soft drinks and energy drinks. In addition, it reduces the amount of calcium in fluids and prevents premature clotting.The amount of sodium citrate dihydrate used depends on the desired result. Larger amounts increase the strength of the gels, while lower amounts lead to more fluidity. Since it has a salty, sour and slightly bitter taste, it should be used in the right proportion and with the taste of the food.
Sodium citrate dihydrate is a common receptor that acts as a stabilizer and improves food quality. is the element in cheese that makes it melt well. You can make your own super-soft cheese sauces by adding sodium citrate. It is very easy to use.Prevents the consistency of fat in ice cream.
Sodium citrate dihydrate may also be used as a preservative in certain products, including cosmetics and other personal care products. For example, there are more than 500 shampoo and hair conditioner formulas. Other common uses range from moisturizers to hand soaps to sunscreens. As a proof of its safety, it even shows itself in baby toothpaste and soap.The ability of metals to chelate is one of its useful properties.