Sodium citrate as a buffer to regulate acidity in food and medicine. Acidity regulators are a set of acidic substances that control the growth of harmful bacteria and regulate the acidity (PH) to maintain food safety and enhance flavor. Examples of acidic regulators include citric acid, sodium citrate, malic acid, and phosphoric acid. Sodium citrate is a short term for trisodium citrate and is used as an antioxidant in food as well as to enhance the effects of other antioxidants. It can also be used as a regulator and acid secretor. It is used as a flavoring, stabilizing agent, buffering agent, chelating agent, emulsifier and supplement in food and pharmaceutical products. It is also used in industrial beverages to give them an acidic taste. Can be used in combination with citric acid to create biocompatible buffers. One of the health benefits of acidity regulator is that it helps relieve bladder inflammation in adult women because it reduces urinary acidity. It is also given before general anesthesia to prevent inhalation of stomach acid into the airways during surgery. It is used whenever a buffer effect is required compared to pure acid (for example, there are acid-sensitive substances).
For preparations that are sensitive to water (for example, sodium bicarbonate in effervescent tablets), anhydrous sodium citrate can replace water ingredients. Due to the high decomposition temperature (> 200 ° C) and low water content (<0.4), it is also the preferred acid source in baking powder or blowers to prevent premature reaction between the acid and alkali source. Sodium citrate. The food and beverage industry is going through a highly competitive phase. Customer choice in the food and beverage industry is changing, and industry is working hard to meet growing market demand. Several new substances have been invented to increase the shelf life of food products on the market. Taste and quality play an important role in the food and beverage industry And sodium citrate is one of these important chemicals that can add a new flavor to food products. Sodium citrate is a salt version of citric acid. Citric acid is found in lemons, lime and other citrus plants. This substance is processed as a salt to remain stable, and when added to food, it is converted back to citric acid, and sodium is separated to something like table salt. It controls the acidity of food products and also adds flavor to the various beverages on the market. This chemical is easily soluble and in most cases works immediately. Increases the shelf life of the oil as an emulsifier. The pharmaceutical industry is also dependent on sodium citrate. Some of the most essential and widely used drugs to control acidity in the blood and urine contain sodium citrate. When the kidneys remove less acid from the body, the amount of acidity in the human body increases. Doctors usually treat this problem with sodium citrate because it reduces the amount of acid in body fluids such as urine. But there are several side effects of sodium citrate. Studies show that patients treated with sodium citrate often suffer from severe muscle contraction, leading to bone fractures and acute muscle pain. People living with kidney problems are always advised to stay away from sodium citrate. It raises sodium levels in the body and damages the kidneys. Some patients may also show signs of dizziness, numbness in their limbs due to sodium citrate. It is widely found in several laxatives to reduce constipation, as it provides immediate results for patients suffering from acute constipation. 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. Sodium citrate can be used as an oil emulsifier when making cheese. Allows the cheeses to melt and not become greasy. In addition, sodium citrate is used as an antioxidant in food as well as a receptor. Easily solves and acts immediately Applications of trisodium citrate.
Everything is toxic in large doses. Citrate ion chelates (form a very stable complex with calcium ions) and if consumed in excess of the permitted amount, can disrupt the functioning of a variety of physiological processes. So with standard consumption, it is not toxic and is naturally present in our food and metabolism.