May 02, 2014· Try using sodium citrate in a concentration of half the acid being buffered, then adding acid or sodium citrate as needed. That is, if a recipe calls for 1% citric acid, start with 0.5% sodium citrate.
Related To: Citric acid (a.k.a. sodium citrate) comes from the juice of citrus fruits and berries. It's created by fermenting cane sugar or molasses with the fungus Aspergillus niger. Cooks and food manufacturers use it as a flavor enhancer, antioxidant and to increase the acidity of food…
Sodium citrate, which causes the cheese to stay together as it melts, is typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight. Examples of Sodium Citrate Fondue Queso Recipes. Shrimp and Chile Queso Recipe with Sodium Citrate
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