Origins of citric acid?
Citric acid is naturally present in many fruits and in particular “citrus” that gave their name. Known for more than 1000 years, citric acid is obtained by fermentation (of sugar by yeast).
What can I use citric acid for?
Citric acid is used in place of lemon juice but at a lower use rate to:
- reduce spoilage (jam, confectionery, meat, prepared food) because it hinders the growth of many bacteria.
- provide a sour flavour in beverages.
Citric acid plus
- Prolongs shelf life
How do I use it?
Citric acid is often used at low concentrations: 1 to 2g for 3 kg of end product. Disperse until it dissolves completely.
Notes
- Citric acid is an essential metabolite of everyday life. Each day, the Human body handles 1,5 kg of citric acid generated either from our reserves or from our food !
- High acidity can be masked by sweetness provided either by naturally present sugars (lactose in milk, fructose in fruit) or purposely added (soft drinks, sweets...).
| Ingredient description | Kalys citric acid has food grade quality |
|---|---|
| Code alimentaire | E330 |
| Durée de conservation | 6 month |
| Condition de conservation | Store in a dry and cool place in its original packaging. |
| Kosher Certified | Yes |
| Special indications | Repeated use of citrate is not recommended for people with poor kidney function. Few people have been identified sensitive to citric acid. For more details on this health issue and preventive action: http://www.chiark.greenend.org.uk/~vclarke/citric.html |
