CITRATE

Format: 750g
Code 52754
Standard code 38546
Packaging 6u
Citrate, formerly known as Kit pH, is an essential ingredient for controlling acidity in both sweet and savory preparations. Its use is key in direct spherification, where it guarantees the correct reaction of the alginate.
Mode of use
Mix the sodium citrate with the liquid to which the pH is to be raised. Incorporate slowly, adjusting progressively until the desired level of acidity is reached. It is advisable to check the pH with test strips to ensure the accuracy of the final result.
Dosage
0.1 - 0.85 g / 100g
acidity regulator: trisodium citrate (E331iii)
Citrate is ideal for direct spherification, where it is necessary to neutralize the acidity of the medium for the process to be successful. In addition, it can be applied in beverages, sauces or liquid mixtures where a pH balance is required to optimize texture and enhance flavors.
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Features
Properties
Elaborations
Features
Total control over acidity
Trisodium citrate, formerly known as Kit pH, is an essential ingredient for controlling acidity in both sweet and savoury preparations. Derived from fruit, this fine white powder acts as a pH regulator, making it possible to transform acidic solutions into neutral or slightly basic ones. Its use is key in direct spherification, where it guarantees the correct reaction of the alginate. It also enhances flavours, balances acidic notes and can be used as an antioxidant.

Resistance to freezing

Hydration

Temperature resistance

Application medium

Properties Technical versatility in its purest form

  • Regulates the pH of liquid solutions (increases alkalinity).
  • Essential for direct spherification with alginate.
  • Enhances and balances acidic flavors.
  • It acts as a natural antioxidant.
  • Compatible with sweet, savory and beverage recipes.
  • Easy to dissolve powder format.
Elaborations
Possible
Elaborations
Ideal for direct spherifications, juices, cocktails, fruit purees, sour creams, mousses, sauces and vinaigrettes. It allows working with greater technical control over acidity and stability, optimizing results both in the kitchen and in modern pastry making.
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Concentrated Pastes, Texturizing

Strawberry Caviar
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Frequently Asked Questions

What is the role of sodium citrate in spherification?
It acts as a pH corrector, lowering the acidity of the mixture to facilitate the direct spherification process.
What other applications does sodium citrate have?
In addition to spherification, it can be used as an antioxidant and flavor enhancer in beverages and sauces.
Why is it important to correct the pH?
A pH that is too acidic can prevent the correct formation of spheres by interacting with the sodium alginate.
What is the difference between using citrate and bicarbonate?
Citrate regulates pH without generating effervescence or altering texture; bicarbonate does.
Does it affect the final taste of the product?
It can provide a slight saline or acid touch if used in excess; in correct doses it is neutral.
When should it be added to a recipe?
Always at the beginning, when working the liquid phase, before any technical process such as spherification or gelling.

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