citric acid

description

• Citric acid (E330), sodium citrate (E331) and potassium citrate (E332) are widely used in beverages and soft drinks. A combination of these three substances is used to give flavour, provide buffering properties and increase the effectiveness of preservatives.
• In jams, jellies and preserves, food grade citric acid is used to give a sour taste. An acidic pH (<7) is also needed for these products to set properly, i.e. to produce a gel.
• Food grade citric acid is able to combine with free metals in foods that are frozen. This is described as being a chelating agent. This is important since it enhances the actions of antioxidants. Citric acid also prevents colour and flavour deterioration in frozen food.
• The oxidation of fats and oils in food products can be prevented by the addition of citric acid. It acts, again, by removing trace metals.
• Citric acid is used in seafood and cured meat products to increase the effectiveness of colours, flavourings, preservatives and antioxidants. It also modifies the texture of meat products.
• Citric acid and citrate salts have a number of medical uses. They are used as buffers in a wide range of pharmaceutical products.
• Effervescent formulations (such as Alka Seltzer) contain a mixture of citric acid and sodium bicarbonate to assist dissolving and to improve taste.
• Citric Acid helps prevent fruits from discolouring. Citric Acid works as an emulsifying agent in homemade ice cream batter to keep fats from separating, and in caramels to prevent the sugar from crystallizing.
• Use citric acid in place of liquid lemon juice or vinegar where sourness is needed, but the flavour or liquid is unwelcome in the recipe.
• Citric Acid also can be used to tenderize meats [it breaks down meat proteins - part of the Krebs Cycle], and in ripening homemade mozzarella cheese.