In food processing, sodium citrate is a commonly used acidity regulator and buffer, which is widely used in various foods such as beverages, jam, dairy products, etc.It can be combined with citric acid to form a buffer system, so that the pH value of food is stable and is not affected by a small amount of acid or alkali.This stable acid-base environment is of great significance for maintaining the flavor, color and texture of food, especially in products such as fruit juices and beverages, which can prevent the oxidative loss of vitamin C.
In the production of dairy products, sodium citrate is often used as a stabilizer to prevent protein from condensing under heating or acidic conditions.For example, in the production of ultra-high temperature sterilized milk and condensed milk, adding an appropriate amount of sodium citrate can improve the thermal stability of protein and avoid flocculation and precipitation.In the production of remanufactured cheese, sodium citrate is used as an emulsified salt to help fat and protein disperse evenly and form a smooth and delicate texture.
From the point of view of safety of use, sodium citrate is a recognized safe food additive. It participates in the tricarboxylic acid cycle in the body and is eventually metabolized into carbon dioxide and water, which will not accumulate in the body.This excellent biocompatibility makes it an ideal choice for high-end products such as infant food and formula food for special medical purposes.Through the rational application of sodium citrate, food companies can improve product quality and meet consumers' dual needs for safety and health.