Sodium citrate is used in molecular gastronomy to regulate acidity and reduce calcium content to prevent early gelation. In addition to being a calcium sequestrant and acidity regulator, sodium citrate is a great emulsifier and preservative. With sodium citrate you can create melty cheese with flavorful dry aged cheeses without creating a greasy mess of oil and cheese solids.
Sodium Citrate can be used to reduce the acidity of the main ingredient when doing Basic Spherification. The Basic Spherification process does not work if the main ingredient is too acidic (use PH indicator paper to measure acidity). Use with moderation because Sodium Citrate is sour and salty and will affect the flavor of your preparation. Sodium Citrate can also be used to stabilize emulsified fat.
- Sodium Citrate is ideal for molecular gastronomy Basic Spherification
- Sodium Citrate can be used to reduce the acidity of the main ingredient when doing Basic Spherification
- Create spheres with liquid center and a delicate gel membrane of slightly acidic ingredients
- Sodium Citrate can be used to make constructed cheese, a smooth and melty cheese but with the flavor of aged cheese
- High quality Sodium Citrate
- Sodium Citrate is equivalent to Citras by Texturas
Experiment the most popular molecular gastronomy techniques created by famous chefs like Ferran Adrian and Heston Blumenthal. Unleash your creativity and surprise your diners with amazing dishes.
Posted by Unknown on 5th Dec 2015
I have bought sodium citrate from a competitor before and the quality of the product doesn't compare to this one. I only wish the container it came in was smaller. It appears you are getting less for your money, but the quality is top-notch. And a great price as well.
Posted by Magnus Foss on 5th Dec 2014
I bought it because I need to alter the PH from time to time, when I got it I tried to make a sauce/dip/melt of a piece of Grana padano. O O O, this was fingerpicking good! :) Fun and useful product!
The cheese recipe?
100 grams of grated strong aged cheese
93 grams of milk
3.9 grams of Sodium Citrate
Mix sodium citrate wit milk an bring to a simmer, add the grated cheese gradually, blend every batch in with an immersion blender (or a whisk and then mix it smooth when all the cheese is incorporated).
Done, thats it, you can use other liquids, like wine, beer, water etc.