• Sodium Citrate - Spherification and Cheeses  is the best choice for Molecular Gastronomy Spherification and Modernist Cooking applications
  

• Sodium Citrate - Spherification and Cheeses is 100% Food Grade (beware cheap industrial grade products not meant for human consumption)
• Sodium Citrate - Spherification and Cheeses is used as an emulsifier for melted cheese. Add it for best Mac N’ Cheese recipes
• Sodium Citrate - Spherification and Cheeses enhances flavor, preserves food, reduces acidity, and is used as anti-oxidant and sequestrant in food
• Sodium Citrate - Spherification and Cheeses is certified Kosher (Pareve) by the Orthodox Union.

Sodium Citrate - Spherification and Cheeses (E331) can refer to any of the three sodium salts of citric acid. It possesses a saline, mildly tart flavor. It also is known as sour salt and as a food additive, it is often used to flavor or as a preservative. When added to high acid liquids it can be used to allow spherification with strongly acidic ingredients to allow gelling. It is also used to stabilize emulsified fat. Sodium citrate is also used as an emulsifier to make constructed cheese, a smooth and melty cheese but with the flavor of aged cheese. Sodium citrate is also used as an antioxidant in food as well to sequestrate. It dissolves easily and acts instantaneously.

It's difficult to give an exact concentration range for using sodium citrate because the ideal concentration depends on the other ingredients in a recipe. Use with moderation because Sodium Citrate is sour and salty and will affect the flavor of your preparation.

When using sodium citrate for spherification it must be adjusted for the amount of calcium ions occurring in the liquid you are using. Begin with only 0.25%. You should increase the amount if you still get clumps and of course, decrease it if the spheres do not form.

This product is certified Kosher (Pareve) by the Orthodox Union.

Available in 2-OZ, 8-OZ and 14-OZ packages.