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Description
PCB Creation Sodium Citrate #21 is a high-purity technical salt used primarily as a pH regulator and emulsifying agent in professional pastry and molecular kitchens. This essential ingredient allows chefs to control the acidity of fruit juices and purées, ensuring that gelling agents like pectin and alginate function correctly even in highly acidic environments.
As a Canadian supplier based in Calgary, Alberta, we provide this professional-grade PCB Creation product to help you achieve perfect consistency in your culinary applications. Whether you are preventing fat separation in a cheese sauce or optimizing the set of a delicate fruit jelly, Sodium Citrate #21 provides the chemical stability required for high-end results. We offer fast shipping across Canada to keep your technical pantry stocked with the industry's most reliable ingredients.
BEST FOR: Spherification pH Correction, Emulsified Cheese Sauces, Fruit Jellies, Stabilizing Dairy, and Preventing Syneresis.
ALLERGEN NOTE: PRODUCED IN A FACILITY THAT HANDLES VARIOUS PASTRY INGREDIENTS. ALWAYS VERIFY PACKAGING FOR SPECIFIC DIETARY NOTES.
WHY IT WORKS
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Efficient pH Regulation: Neutralizes excess acidity in fruit pulps and liquids, allowing pH-sensitive gelling agents to hydrate and set properly.
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Superior Emulsification: Acts as a powerful melting salt that prevents fats from separating, resulting in perfectly smooth, stable cheese sauces and fondues.
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Spherification Support: Essential for "Direct Spherification" when using acidic ingredients; it lowers the acidity to allow the sodium alginate to react correctly with the calcium bath.
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Sequestrant Properties: Binds with calcium ions in hard water or dairy, preventing premature gelling and ensuring a controlled, uniform texture in panna cottas and puddings.
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Flavor Preservation: Its subtle, salty-tart profile enhances the natural brightness of ingredients without overpowering the final flavor of the dish.
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Anti-Crystallization: Helps control sugar crystallization in confectionery, contributing to a smoother mouthfeel in fondants and syrups.
USE CASES
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Molecular Mixology: Used to balance the pH of acidic cocktail bases (like citrus or vinegars) for successful spherification pearls and caviar.
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Modern Bistros: Performs exceptionally well for creating "modernist" cheese sauces that remain silky and fluid even as they cool, without becoming grainy.
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High-End Patisserie: Solves the problem of unstable fruit gels by providing a consistent environment for pectins to create a clean, professional set.
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Industrial Food Prep: Ideal for stabilizing large batches of dairy-based desserts or sauces that require a long shelf life and resistance to weeping.
SPECS
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Weight: 1kg (2.2 lbs)
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Brand: PCB Creation
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Type: Sodium Citrate #21 (E331iii)
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Format: Fine Crystalline Powder
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Usage: Soluble in cold or hot liquids
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Country of Origin: France
FREQUENTLY ASKED QUESTIONS
What is the main purpose of Sodium Citrate in pastry? Its primary role is to reduce acidity. Many gelling agents (like certain pectins) will not set if a liquid is too acidic; Sodium Citrate "buffers" that acid to allow the gel to form.
How does it help with cheese sauces? It breaks down the proteins in cheese while allowing the fat and water to stay combined. This results in a sauce that is incredibly smooth and won't "break" or become oily when heated.
Is Sodium Citrate the same as Citric Acid? No. While related, Citric Acid adds sourness and increases acidity, while Sodium Citrate is a salt that reduces acidity and acts as a buffer.
How much should I use? Dosage varies by application, but for pH buffering, it is typically used at 0.5% to 2% of the total weight of the liquid.
Can I use this for vegan recipes? Yes, Sodium Citrate #21 is a mineral salt and is 100% vegan-friendly and gluten-free.
How fast is shipping from your Calgary warehouse? As a Calgary-based Canadian supplier, we provide fast shipping across Canada, ensuring your technical PCB Creation ingredients arrive quickly to support your kitchen.