Trisodium Citrate: The Multifunctional Star in the Food Industry

In the vast world of food additives, trisodium citrate is undoubtedly a shining star. With its unique chemistry and wide range of applications, it has become an indispensable choice for food processors, wholesalers, importers and distributors.

Overview

Trisodium citrate, also known as sodium citrate, is a white to colorless crystalline granule or powder. It is odorless, has a cool, salty and spicy taste, is stable in air, is soluble in water and insoluble in ethanol. This compound is usually made by the neutralization reaction of citric acid with sodium hydroxide or sodium carbonate. As a food grade additive, it is characterized by high purity and low impurities and meets strict food safety standards.

 

Applications

Trisodium citrate has an extremely wide range of applications in the food industry. In the beverage field, it is a commonly used acidity regulator. When added to fruit juices, carbonated beverages and functional beverages, it can regulate the pH of the beverages, improve the taste and make them more refreshing and delicious. For example, in some carbonated beverages, trisodium citrate can synergize with carbon dioxide to enhance the sense of bubbles and improve the drinking experience of consumers.

Trisodium citrate also plays an important role in dairy products. It can be used as an emulsifier and stabilizer to prevent layering and sedimentation of dairy products during storage and transportation. In the process of cheese making, trisodium citrate can regulate the activity of calcium, promote the coagulation and molding of cheese, and improve the quality and stability of cheese.

In addition, trisodium citrate is widely used in meat processing, bakery products and frozen foods. In meat processing, it can be used as a quality improver to improve the water retention and tenderness of meat and extend the shelf life of meat. In bakery, it can be used as a component of bulking agent to improve the fermentation performance of dough and make bread and cake more fluffy and delicious.

Classification

Trisodium citrate can be divided into two types according to its crystal water content: dihydrate and anhydrous. Trisodium citrate dihydrate contains two molecules of crystalline water and is in the form of white crystalline granules. It has good solubility and stability and is the most commonly used type in the food industry. Anhydrous trisodium citrate, on the other hand, does not contain water of crystallization and is in the form of white powder, which has higher purity and stronger hygroscopicity, and is suitable for some moisture-sensitive food processing.

Function

In addition to the applications mentioned above, trisodium citrate has many other important roles. It is an excellent buffer that can maintain the pH stability of the system during food processing, preventing food from deterioration and spoilage due to changes in pH. At the same time, trisodium citrate also has a certain preservative effect, which can inhibit the growth and reproduction of microorganisms and extend the shelf life of food. In the process of food processing, trisodium citrate can also be used as a metal ion chelator, combined with metal ions in food to prevent metal ions from adversely affecting the color, flavor and nutritional value of food. For example, during the processing of fruit juice, trisodium citrate can be combined with iron ions to prevent thse juice from changing color and flavor due to oxidation.

If you are interested in trisodium citrate, please click whatsapp on the right side of the screen to contact us or feel free to eamil [email protected] . We will reply you within 24 hours with our professional team and rich experience, we can provide you with high quality Trisodium Citrate products and excellent service. Let’s work together to promote the development of food industry.