Citric acid
Citric acid is a natural acid found in citrus fruits, and it's widely used in food and baking for several purposes. Here's how it's commonly used:
1. Flavour Enhancer (Sourness)
What it does: Adds a tart, tangy flavor.
Uses: In candies (like sour gummies), soft drinks, sherbets, and fruit-flavored baked goods.
2. Preservative
What it does: Inhibits the growth of mold, bacteria, and other spoilage organisms by lowering pH.
Uses: In jams, jellies, canned foods, and beverages.
3. Leavening Agent (with Baking Soda)
What it does: Reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which helps baked goods rise.
Uses: In recipes where a tangy flavor is desired, like lemon cakes or scones, or when avoiding other acidic ingredients like vinegar or buttermilk.
4. pH Control
What it does: Balances acidity to affect texture, color, or chemical reactions in cooking.
Uses: In cheese making, gelatin desserts, and canned tomatoes.
5. Preventing Browning
What it does: Slows enzymatic browning in cut fruits and vegetables.
Uses: In pre-packaged salads, fruit trays, and when prepping apples or avocados ahead of time.
6. Emulsifier and Stabilizer Helper
What it does: Helps emulsifiers work better and keeps fats and liquids from separating.
Uses: In processed cheese, mayonnaise, and ice cream.
Citric acid is a natural acid found in citrus fruits, and it's widely used in food and baking for several purposes. Here's how it's commonly used:
1. Flavour Enhancer (Sourness)
What it does: Adds a tart, tangy flavor.
Uses: In candies (like sour gummies), soft drinks, sherbets, and fruit-flavored baked goods.
2. Preservative
What it does: Inhibits the growth of mold, bacteria, and other spoilage organisms by lowering pH.
Uses: In jams, jellies, canned foods, and beverages.
3. Leavening Agent (with Baking Soda)
What it does: Reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which helps baked goods rise.
Uses: In recipes where a tangy flavor is desired, like lemon cakes or scones, or when avoiding other acidic ingredients like vinegar or buttermilk.
4. pH Control
What it does: Balances acidity to affect texture, color, or chemical reactions in cooking.
Uses: In cheese making, gelatin desserts, and canned tomatoes.
5. Preventing Browning
What it does: Slows enzymatic browning in cut fruits and vegetables.
Uses: In pre-packaged salads, fruit trays, and when prepping apples or avocados ahead of time.
6. Emulsifier and Stabilizer Helper
What it does: Helps emulsifiers work better and keeps fats and liquids from separating.
Uses: In processed cheese, mayonnaise, and ice cream.
Citric acid is a natural acid found in citrus fruits, and it's widely used in food and baking for several purposes. Here's how it's commonly used:
1. Flavour Enhancer (Sourness)
What it does: Adds a tart, tangy flavor.
Uses: In candies (like sour gummies), soft drinks, sherbets, and fruit-flavored baked goods.
2. Preservative
What it does: Inhibits the growth of mold, bacteria, and other spoilage organisms by lowering pH.
Uses: In jams, jellies, canned foods, and beverages.
3. Leavening Agent (with Baking Soda)
What it does: Reacts with baking soda (sodium bicarbonate) to produce carbon dioxide gas, which helps baked goods rise.
Uses: In recipes where a tangy flavor is desired, like lemon cakes or scones, or when avoiding other acidic ingredients like vinegar or buttermilk.
4. pH Control
What it does: Balances acidity to affect texture, color, or chemical reactions in cooking.
Uses: In cheese making, gelatin desserts, and canned tomatoes.
5. Preventing Browning
What it does: Slows enzymatic browning in cut fruits and vegetables.
Uses: In pre-packaged salads, fruit trays, and when prepping apples or avocados ahead of time.
6. Emulsifier and Stabilizer Helper
What it does: Helps emulsifiers work better and keeps fats and liquids from separating.
Uses: In processed cheese, mayonnaise, and ice cream.
