Sodium citrate and citric acid have different applications in food production and preservation.
Sodium citrate is commonly used as a flavor enhancer, an emulsifier, and a buffer. It is used in products such as cheese, canned fruits and vegetables, and processed meats. It can help to control the acidity and pH levels, which can improve the overall taste and texture of the food. Additionally, it can be used as a preservative to prevent the growth of microorganisms.
Application wise difference.
Sodium citrate is commonly used as a flavor enhancer, an emulsifier, and a buffer. It is used in products such as cheese, canned fruits and vegetables, and processed meats. It can help to control the acidity and pH levels, which can improve the overall taste and texture of the food. Additionally, it can be used as a preservative to prevent the growth of microorganisms.
Citric acid, on the other hand, is mainly used as a flavor enhancer, a preservative, and a chelating agent. It is used in products such as jams, jellies, and canned fruits, it gives a tangy or sour taste to food. Citric acid is also used in the production of carbonated soft drinks, as it helps to provide a tangy taste and also used as a pH adjuster. Citric acid also acts as a chelating agent which helps to bind metal ions in food products, this helps to prevent discoloration and off-flavors.
In summary, while both sodium citrate and citric acid are used in food production, sodium citrate is mainly used as a buffer, emulsifier and preservative, while citric acid is mainly used as a flavor enhancer, a preservative, and chelating agent.
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