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Description:
Small pot of sodium citrate. Sodium citrate is the sodium salt of citric acid. Like citric acid, it has a sour taste. Like other salts, it also has a salty taste. It is commonly known as sour salt, buffer salt or trisodium citrate and is mainly used for flavouring food and drinks or as preservative.
A useful quality of Sodium Citrate is it reduces the acidity of foods and liquid solutions, so it allows spherification and reverse spherification with strongly acidic ingredients.
Sodium citrate is also used as an antioxidant in food as well as a sequestrant. It dissolves easily and acts instantaneously. Highly soluble powder.
This product is equivalent to Texturas Citras.
Details:
Rapidly reduces the acidity of food and liquids.
Use in spherification and reverse spherification to reduce ph levels of acidic ingredients.
Use to preservative to stop fruit and vegetables browning.
Use to add a sour salty flavour to foods and drinks.
How to Use:
Dissolves easily in hot or cold solutions.
Dosage: 0.5% - 5%.
As required or to taste.
Packaged in the United Kingdom
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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