There is an ingredient list on the outer packaging of each food. I don’t know if you pay attention. Many ingredient lists have sodium citrate. Sodium citrate can be used as a food additive to make food more delicious and taste better. In addition, sodium citrate itself also has certain nutrients. Adding it to food can increase the nutrition of food. Sodium citrate is a food additive allowed by the state.

What is the role of sodium citrate in food processing

There is an ingredient list on the outer packaging of each food. I don’t know if you pay attention. Many ingredient lists have sodium citrate. Sodium citrate can be used as a food additive to make food more delicious and taste better. In addition, sodium citrate itself also has certain nutrients. Adding it to food can increase the nutrition of food. Sodium citrate is a food additive allowed by the state.

Citric acid is also known as citric acid, and its chemical name is 2-hydroxypropane-1,2,3-tricarboxylic acid. According to its water content, it is divided into citric acid monohydrate and citric acid anhydrous. Citric acid has a wide range of uses, accounting for more than 75% of the production in the food industry. It can be used as a food acidulant, antioxidant, pH adjuster, and used in refreshing beverages, jams, and cakes. About 10% are used in the pharmaceutical industry, mainly used as anticoagulants, antacids and cosmetics. It is used in the chemical industry, accounting for about 15%, and is used as a buffer, a complexing agent, and a toner.

It is very broad in industrial fields such as electronics, textiles and petroleum and ceramics. At room temperature, citric acid is colorless and translucent, citric acid clear crystal or white granule or white crystalline powder, odorless, extremely sour taste, slightly deliquescence in humid air. It can exist in the form of anhydrous or monohydrate: when citric acid is crystallized from hot water, anhydrous is formed; when crystallized in cold water, a monohydrate is formed. When heated to 78 °C, the monohydrate will decompose to give an anhydrate. Citric acid is also soluble in absolute ethanol at 15 degrees Celsius.

In terms of food additives, it is mainly used in carbonated beverages, fruit juice beverages, lactic acid beverages and other refreshing beverages and pickled products, and its demand varies with seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of sour agents. The addition of citric acid to canned fruit can maintain or improve the flavor of the fruit in collections, increase the acidity (lower pH) of certain fruits with lower acidity when canned, weaken the heat resistance and inhibit the growth of microorganisms, and prevent lower acidity Bacterial swelling and destruction of canned fruit often occurs. Adding citric acid as a sour agent in candy is easy to harmonize with the fruity taste. The use of citric acid in gel food jams and jelly can effectively reduce the negative charge of pectin, so that the intermolecular hydrogen bonds of pectin can gel. When processing canned vegetables, some vegetables show an alkaline reaction. Using citric acid as a pH adjuster can not only play a seasoning role, but also maintain its quality. Citric acid has the properties of chelation and pH adjustment, which can increase the performance of antioxidants in the processing of quick-frozen food, inhibit the activity of enzymes, and prolong the shelf life of food.

There is an ingredient list on the outer packaging of each food. I don’t know if you pay attention. Many ingredient lists have sodium citrate. Sodium citrate can be used as a food additive to make food more delicious and taste better. In addition, sodium citrate itself also has certain nutrients. Adding it to food can increase the nutrition of food. Sodium citrate is a food additive allowed by the state.

Citric acid is also known as citric acid, and its chemical name is 2-hydroxypropane-1,2,3-tricarboxylic acid. According to its water content, it is divided into citric acid monohydrate and citric acid anhydrous. Citric acid has a wide range of uses, accounting for more than 75% of the production in the food industry. It can be used as a food acidulant, antioxidant, pH adjuster, and used in refreshing beverages, jams, and cakes. About 10% are used in the pharmaceutical industry, mainly used as anticoagulants, antacids and cosmetics. It is used in the chemical industry, accounting for about 15%, and is used as a buffer, a complexing agent, and a toner.

It is very broad in industrial fields such as electronics, textiles and petroleum and ceramics. At room temperature, citric acid is colorless and translucent, citric acid clear crystal or white granule or white crystalline powder, odorless, extremely sour taste, slightly deliquescence in humid air. It can exist in the form of anhydrous or monohydrate: when citric acid is crystallized from hot water, anhydrous is formed; when crystallized in cold water, a monohydrate is formed. When heated to 78 °C, the monohydrate will decompose to give an anhydrate. Citric acid is also soluble in absolute ethanol at 15 degrees Celsius.

In terms of food additives, it is mainly used in carbonated beverages, fruit juice beverages, lactic acid beverages and other refreshing beverages and pickled products, and its demand varies with seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of sour agents. The addition of citric acid to canned fruit can maintain or improve the flavor of the fruit in collections, increase the acidity (lower pH) of certain fruits with lower acidity when canned, weaken the heat resistance and inhibit the growth of microorganisms, and prevent lower acidity Bacterial swelling and destruction of canned fruit often occurs. Adding citric acid as a sour agent in candy is easy to harmonize with the fruity taste. The use of citric acid in gel food jams and jelly can effectively reduce the negative charge of pectin, so that the intermolecular hydrogen bonds of pectin can gel. When processing canned vegetables, some vegetables show an alkaline reaction. Using citric acid as a pH adjuster can not only play a seasoning role, but also maintain its quality. Citric acid has the properties of chelation and pH adjustment, which can increase the performance of antioxidants in the processing of quick-frozen food, inhibit the activity of enzymes, and prolong the shelf life of food.

In today's food industry, sodium citrate is widely used as food and beverage additives. It is used as antioxidant, plasticizer and detergent in the industry; it is also used as an anticoagulant in appropriate amount in the pharmaceutical industry.

Lemon juice contains a large amount of citric acid, and the combination of citric acid and calcium ions forms a soluble complex, so that the clinical role of sodium citrate is to relieve the effect of calcium ions to promote blood coagulation, and can prevent and treat hypertension and myocardial infarction. Can play an anticoagulant effect. When taking fresh blood clinically, it is necessary to add some sterilized sodium citrate or sodium oxalate to prevent blood coagulation, so sodium citrate and sodium oxalate are called anticoagulants.

After all, sodium citrate is a chemical substance. Many people worry that eating it will be harmful to the human body. In fact, it is not. Sodium citrate is an alkaline substance. Regular consumption can balance the pH value of the human body. , Alkaline is very good for relieving the fatigue of the human body after exercise. Sodium citrate is edible.