Sodium citrate is a commonly used chemical component in the food industry as a food additive as a flavouring agent or as a preservative. is the most common flavouring agent seen. Structure of trisodium citrate is the compound formed after the alkalinizing activity and is the sodium salt of citrate. Upon absorption, sodium citrate dissociates into sodium cations and citrate anions. Sodium citrate is an anticoagulant and hence used in milk-based foods like milk powder, yogurt, jams, sweets, ice cream and many more.
Sodium Citrate is the sodium salt of citrate with alkalinizing activity. Upon absorption, sodium citrate dissociates into sodium cations and citrate anions; organic citrate ions are metabolized to bicarbonate ions, resulting in an increase in the plasma bicarbonate concentration, the buffering of excess hydrogen ion, the raising of blood pH, and potentially the reversal of acidosis. In addition, increases in free sodium load due to sodium citrate administration may increase intravascular blood volume, facilitating the excretion of bicarbonate compounds and an anti-urolithic effect. Sodium citrate is the trisodium salt of citric acid. It has a role as a flavouring agent and an anticoagulant.
Texture: in stucture of sodium citrate has no texture by itself, but it will change the structure of cheeses to become creamy.
Appearance: Sold as white granules, much like table salt.
Chemical formula: C6H5O7Na3
Molecular weight: 258.068g/mol (anhydrous), 294.10 g/mol (dihydrate)
Density: 1.7 g/cm
Chemical names: Sodium citrate tribasic dihydrate, Citric acid trisodium salt dihydrate and Trisodium citrate
Boiling point: Decomposes
Melting point: > 300 °C (572 °F; 573 K)
Interactions and Tolerance of Sodium Citrate
PH Tolerance: Adding sodium citrate to a neutral solution will slightly increase the pH of the solution, making it more basic. However, it’s most important quality is its ability to buffer a solution – that is, to make a solution more resistant to changes in pH. Sodium citrate can buffer solutions in approximately the pH 3.0 to 6.3 range.
Structure of trisodium citrate is not sold in supermarkets, but it is easy to prepare from the commonly available products:
To prepare sodium citrate, dissolve some citric acid in water and gradually add small portions of soda. Every time you put new portion of soda, intensive reaction will start, producing lots of CO2 gas. Continue adding soda until the reaction stops (you’ll need quite a lot of it). The process looks simple, but it took several hours, because adding large portions soda makes reaction too intense, producing lots of foam.
Na3C6H5O7 Uses (Sodium Citrate)
Sodium Citrate helps in enabling melting of cheeses by not becoming greasy.
• Used in drinks and food as acidity regulator.
• Used as an emulsifier for oils.
• Used as a pharmaceutical aid.
• Used as an anticoagulant for blood.
• Used to prevent curdling of milk.
• Used as a food additive.
• Used to avoid clotting of fresh beef blood.
• Used in electroplating.
As a conjugate base of a weak acid, citrate can perform as a buffering agent or acidity regulator, resisting changes in pH. Sodium citrate is used to control acidity in some substances, such as gelatin desserts. The compound is the product of antacids, such as Alka- Seltzer, when they are dissolved in water.
Sodium citrate is a chemical commonly used as a preservative and flavoring in the food this is a Benefits and harms of trisodium citrate industry. It acts as a buffering agent and is involved in the pH of products.