Sodium citrate in ice cream sweets and jams , processed cheeses, carbonated beverages and wine.Citrate is a salt of citric acid. Trisodium citrate is used in the food industry as a synthetic acidifier, acidity regulator, complexing agent, and smelting salt. Trisodium citrate is used as an acidity regulator, emulsifier, stabilizer. In the food industry, it is used as a food additive used in hot butter and many other food products.Used as a weak acid conjugate base, as a buffer or acidity regulator, and can withstand pH changes.This property is used to control the acidity of some ingredients such as gelatinous desserts. It is also used in many dairy products to control acidity.Citrates have many uses in the food industry, such as confectionery, desserts, ice cream, jams, marmalades, jellies and dairy products. Also used in technical fields, as water softeners, for passivity. Used in stainless steel for quality control of construction chemicals and dry mortar.
Citrate, trisodium citrate and phosphate ions reduce the tendency of fats. They prevent soft ice cream from drying out. A wetter product is produced. These salts reduce the degree of protein accumulation. Calcium and magnesium ions have the opposite effect and cause partial coagulation. For example, calcium sulfate makes ice cream drier. Calcium and magnesium increase the degree of protein accumulation .Salts may also affect electrostatic interactions. Fat globules have a small net negative charge, these ions can increase or decrease its charge by absorbing or repelling from the surface.
Sodium tricitrate is one of the top ingredients in confectionery and dairy products and is a valuable ingredient for confectionery because its buffering power creates excess acids. It is used as a flavoring supplement to improve the taste. Of all the other sweets containing gelatin, it should always contain a buffer salt.
Trisodium citrate is used in jams as a buffer to help and regulate acidity resulting in higher pH . Strawberry jam has the lowest amount of sodium, followed by grape jam (4.07 mg per 100 g). On the other hand, apricot and blueberry jams have significantly higher sodium. The amount of sodium in berry and grape jam (0.13-3.41 mg per 100 g). Apricots, strawberries and blueberries are low in sodium (1-2 mg per 100 g). Differences in sodium content between fruits and jams may be related to the presence of trisodium citrate in jams. Trisodium citrate performs several functions. Its predominant use is to enhance the flavor. Many of the lemon, lemon or citrus drinks available today use sodium citrate as a way to increase the flavor of tropical fruits.In addition, it can help stabilize the acidity and flavor of fruit juices or nutrients.Sodium can also cause a salty, cool taste in soft drinks this is a Applications of trisodium citrate.
Trisodium citrate may be stored at room temperature below 30 ° C and relative humidity below 70%. It lasts for 5 years if you keep it in your original packaging and follow good storage methods (GSP). This product can be stored on plastic or wooden pallets in a well-ventilated environment. A long shelf life is recommended to keep the product below 20 ° C and relative humidity below 50%.High humidity and temperature are harmful to the product. There should be no direct or indirect sunlight in the storage area.
Side effects of overdose include muscle cramps, swelling, weakness, mood swings, rapid and shallow breathing, rapid heartbeat, black or bloody stools, severe diarrhea with seizures.