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Sodium Citrate is widely used in:
| Product Name | Sodium Citrate (Dihydrate or Anhydrous) |
| CAS No. (Dihydrate) | 6132-04-3 |
| Appearance | White crystalline granules or powder |
| Assay (on dried basis) | 99.0% – 100.5% |
| pH (5% solution) | 7.5 – 9.0 |
| Loss on Drying (Dihydrate) | 10.0% – 13.0% (Theoretical: 11.0%) |
| Heavy Metals (as Pb) | ≤ 10 mg/kg |
| Solubility (in water, 25°C) | Approx. 72g/100ml (dihydrate) |
| Packaging | 25kg multi-wall paper bag with PE liner |
Q1: What is the main function of Sodium Citrate in processed cheese?
A: It acts as an emulsifying salt. It binds calcium in the cheese protein (casein), allowing the proteins to rehydrate and emulsify fat and water uniformly. This prevents oiling off, improves smoothness, and gives the cheese its desired melting properties.
Q2: How does it differ from Citric Acid in function?
A: Citric Acid is primarily an acidulant (lowers pH, adds sourness). Sodium Citrate is a buffer (resists pH change, mild taste) and an emulsifier. They are often used together in beverage systems to precisely control tartness and stability.
Q3: Is it used in molecular gastronomy?
A: Yes, Sodium Citrate is famously used to make “modern” or sodium citrate cheese sauces, allowing any cheese to melt smoothly without separating, due to its emulsifying power.
Q4: What is the typical usage level?
A: Usage varies: 2-3% in processed cheese, 0.2-0.5% in beverages as a buffer, 0.1-0.5% in meat products. Always comply with local regulations.
Q5: What is the MOQ?
A: Standard MOQ is 25kg (1 bag). Container load orders (20 MT) are preferred for the best price.
Q6: Do you supply food and pharmaceutical grades?
A: Yes, we supply food grade (FCC) and can also provide USP/Pharmaceutical grade Sodium Citrate upon request.
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