Bushra Griffith
Sodium citrate is a common ingredient in processed cheese products, such as Velveeta, and is also used in various culinary applications to create cheese sauces. It is a crystalline salt found naturally in citrus fruits and has a salty and slightly tart taste. In cheese, sodium citrate acts as an emulsifier and stabilizer, preventing proteins from coagulating and curdling, resulting in a smooth and creamy texture. It also allows the cheese to be cooled, reheated, molded, and cut without separation. The concentration of sodium citrate used in cheese manufacturing affects its textural and melting properties. In the kitchen, sodium citrate is combined with a liquid, such as milk or beer, and then blended with shredded cheese to create a smooth and stable cheese sauce.
| Characteristics | Values |
|---|---|
| Use in cheese | Used in cheese sauce, Velveeta, and other processed cheeses |
| Function | Acts as an emulsifier and stabilizer, preventing proteins from coagulating and keeping the sauce smooth and velvety |
| Benefits | Allows cheese to be cooled, reheated, molded, and cut |
| Recipe | Whisk into a liquid, then blend with cheese over heat |
| Amount | Typically used in a 2.0% to 3.0% ratio of total liquid plus cheese weight |
| Taste | Salty and slightly sour |
| Homemade version | Combine baking soda and citric acid |
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What You'll Learn
Sodium citrate is a culinary superhero
Sodium citrate is the secret to creating the silkiest cheese sauces. It's an ingredient in Velveeta cheese, giving it that magical, melty texture. It locks up the calcium that normally causes casein (cheese protein) to curl up and clump. Without any free calcium, the casein stays loose and runny, creating a smooth, creamy texture that stays emulsified. This means the cheese can be cooled, reheated, moulded, and cut without separating into an undesirable consistency.
Sodium citrate is easy to use and can be made at home. Simply whisk it into a liquid, then blend it with cheese over heat. It works with almost any type of cheese and can be used to create a variety of dishes, from classic nachos to creamy mac 'n' cheese or a decadent fondue. It's all about embracing the science of cooking and experimenting with different ingredients.
The thickness of the sauce can be controlled by adjusting the ratio of liquid to cheese. A ratio of cheese plus 0% to 35% liquid will result in a firm, moulded cheese, while increasing the liquid to 120% will create a thin and runny sauce. The sodium citrate is typically used in a 2.0% to 3.0% ratio of the total liquid and cheese weight. It's important to use the appropriate proportions to avoid a salty or sour taste in the final dish.
Sodium citrate is a versatile ingredient, also used as a preservative, flavouring agent, and pH buffer in various beverages and foods beyond cheese. It's a culinary superhero that empowers cooks to create stable, emulsified cheese sauces with ease.
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It's an emulsifier and stabiliser
Sodium citrate is a culinary superhero, playing the dual role of emulsifier and stabiliser in cheese sauces. It is a common ingredient in pasteurised processed cheese products. It works by preventing proteins from coagulating, ensuring the sauce stays smooth and velvety even at high temperatures. It is also used to make cheese sauces with any base of your choice, be it for nachos, mac 'n' cheese, or a decadent fondue sauce.
Sodium citrate is the sodium salt of citric acid and is produced from a chemical reaction during citric acid fermentation. It is commonly sold as a crystalline white powder. It is also known as trisodium citrate, sour salt, or citric salt. It has a salty and slightly tart taste and is often used as a flavouring agent for beverages. It is most known for the magical texture it gives to processed cheeses like Velveeta. It is this synergistic relationship with cheese proteins that makes it so effective. In cheese, sodium citrate locks up the calcium that normally causes casein (cheese protein) to curl up and clump. Without any free calcium floating around, casein stays loose and runny. This smooth, creamy texture stays emulsified and allows the cheese to be cooled, reheated, moulded, and cut.
To make a cheese sauce, the liquid base is heated with sodium citrate until dissolved, and then the shredded cheese is incorporated into the liquid base until melted and emulsified. The thickness of the sauce depends on the ratio of liquid to cheese. A higher percentage of liquid will result in a thinner sauce. The ratio of sodium citrate to cheese also matters. A small quantity of sodium citrate may not be enough to achieve the desired emulsification. A ratio of 3% sodium citrate by weight to 100% cheese generally results in a stable emulsion. It's important to note that sodium citrate can hydrate at any liquid temperature but dissolves much quicker and easier in hot liquids.
Sodium citrate is a versatile ingredient that can be used with almost any type of cheese. It reduces the cheese's acidity, makes the proteins in the cheese more soluble, and prevents it from separating into an undesirable consistency. It is a popular ingredient in the kitchen because it allows for precise control in creating smooth, creamy cheese sauces that can be reheated and moulded.
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It's easy to make at home
Sodium citrate is a common ingredient in pasteurized processed cheese products. It is a culinary emulsifier and stabilizer, preventing proteins from coagulating and ensuring the sauce stays smooth and velvety even at high temperatures. It is also used to make cheese sauces with any base of your choice. The result is a cheese sauce that is perfect for nachos, mac 'n' cheese, or fondue.
Sodium citrate is easy to make at home. You can make your own sodium citrate by combining baking soda and citric acid. The general ratio is 5:4 by volume, but if you have a precision scale, use 1.3:1 by weight. You can eyeball it for everyday use, such as using about 1/8 teaspoon of each. Combine the ingredients and mix them well. You can use an immersion blender for a smooth sauce or a whisk for a stringier sauce.
Once you have made your sodium citrate, you can use it to make a cheese sauce. First, pick a liquid base that will complement your cheese. Common liquids include beer, wine, cider, stock, milk, or juices. Depending on how firm you want your cheese to be, you can use anywhere between 35% liquid for a semi-molded cheese, up to 120% for a thin and runny sauce. The amount of liquid you use will change the resulting thickness of the melted cheese.
Next, slowly warm your liquid base and whisk in the sodium citrate. You can also use an immersion blender to emulsify the cheese. The sodium citrate can be added to any temperature liquid, but it dissolves quicker and easier when added to hot liquid. Once the sodium citrate is dissolved, begin to stir in the cheese a small handful at a time, whisking until the cheese has fully melted. Repeat this process until all the cheese is incorporated. If your sauce begins to look clumpy, turn on a low flame under the pan to help incorporate the melted cheese.
You can use any type of cheese or combination of cheeses you like, and you don't have to use a traditionally "melty" cheese. The general rule of thumb is to use about 3% of sodium citrate by weight to 100% cheese, which results in a stable emulsion. However, you can use anywhere from 2% to 3% of sodium citrate relative to the total liquid and cheese weight.
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It's not dangerous or carcinogenic
Sodium citrate is a common ingredient in pasteurized processed cheese products. It is used to make cheese sauces silkier and smoother, and it helps prevent proteins from coagulating, ensuring that sauces stay fluid, smooth, and velvety even at high temperatures. It is also used in medicine to treat high levels of acid in the blood, stomach, or urine.
While unfamiliar scientific-sounding ingredients can be scary, sodium citrate is neither dangerous nor carcinogenic. It is available in many stores near the baking ingredients and can be purchased online. It is also possible to make sodium citrate at home.
Sodium citrate is an alkaline substance, which means that it has a high pH level. It can help increase the pH of the blood and reduce acid levels in people with high acid levels in their blood, stomach, or urine. It is prescribed to prevent kidney stones and can be used to make urine less acidic.
However, sodium citrate should not be used if your kidneys are not functioning properly or if you make little to no urine. It should also be avoided by people with high potassium levels, untreated Addison's disease, or severe heart damage. Safe and effective use of sodium citrate is not established for children under two years of age.
While sodium citrate has been linked to bladder carcinogenesis in male F344 rats, there is no evidence that it has the same effect on humans.
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It's a common ingredient in pasteurised cheese
Sodium citrate is a common ingredient in pasteurised cheese. It is a culinary emulsifier and stabiliser, preventing proteins from coagulating and ensuring cheese sauces stay smooth and velvety even at high temperatures. It is often used in cheese sauces for nachos, mac 'n' cheese, and fondue.
Sodium citrate is the sodium salt of citric acid, and it is produced from a chemical reaction during citric acid fermentation. It is commonly sold as a crystalline white powder and can be made at home by combining baking soda and citric acid. It has a salty and slightly tart taste, and it is often used as a flavouring agent for beverages. In cheese, sodium citrate locks up the calcium that normally causes casein (a cheese protein) to curl up and clump. Without any free calcium floating around, casein stays loose and runny, creating a smooth, creamy texture that stays emulsified and can be cooled, reheated, moulded, or cut.
The use of sodium citrate in cheese production has been explored in several studies. For example, a 2006 study by the American Dairy Science Association investigated the effects of using sodium citrate in pasteurised process cheese production. The study found that the concentration of sodium citrate used as an emulsifying salt greatly affected the textural and melting properties of the cheese, even when the pH value was similar.
To make a cheese sauce with sodium citrate, you can follow a simple process: first, whisk the sodium citrate into a liquid and heat it until it dissolves. Then, add shredded cheese to the liquid base and heat it until the cheese has fully melted and emulsified. The thickness of the sauce can be adjusted by varying the ratio of liquid to cheese. For a firm, moulded cheese, use 0% to 35% liquid, while for a thin and runny sauce, you can use up to 120% liquid.
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Frequently asked questions
Sodium citrate is a crystalline salt found naturally in citrus fruits. It is produced from a chemical reaction during citric acid fermentation.
Sodium citrate is an emulsifying salt that locks up the calcium in cheese proteins, preventing them from coagulating and curdling. This results in a smooth, creamy texture that stays emulsified and does not separate into an undesirable consistency.
The amount of sodium citrate used depends on the desired texture and thickness of the cheese sauce. A general rule of thumb is to use about 3% of sodium citrate by weight to 100% cheese for a stable emulsion. However, it is important to use appropriate proportions as too much sodium citrate can affect the flavour of the dish.
