Citric Acid Powder 3.5 oz.

Description

Natural preservative and antioxidant. Used to provide a sour taste. Also used in the production of candies, desserts, shaved ice syrups, frozen treats, and soft drinks.

Citric acid is used in baking as an acidulant to enhance flavors and balance sweetness, as a natural preservative to extend the shelf life of products and prevent fruit oxidation, and as a leavening agent when combined with baking soda. It also helps stabilize whipped egg whites and creams, prevents crystallization in syrups, and allows for the creation of gels in molecular gastronomy.

Main Uses of Citric Acid

As an acidulant and flavor enhancer:

It modifies the sweetness of preparations, intensifying flavors and providing a fresh, acidic touch.

It is used in sweets, candies, jams, and gelled desserts to balance sweetness.

As a preservative and antioxidant:

It prevents the oxidation of cut fruit, keeping it from browning.

It reduces the growth of microorganisms in creams, fillings, and jams, extending their shelf life.

As a raising agent:

By reacting with sodium bicarbonate, it generates carbon dioxide, which helps doughs rise during baking.

It helps balance the acidity in doughs containing bicarbonate.

To improve texture and stability:

It helps whipped creams and egg whites become more stable, firm, and last longer.

In breads, it helps strengthen gluten and improve dough structure.

To prevent crystallization:

It aids in sugar inversion, preventing syrups or candies from crystallizing.

In molecular gastronomy:

It is combined with alginates to create textures such as gels or spheres.