Potassium citrate is a white, slightly hygroscopic crystalline powder. Odorless, with the taste of physiological saline, easily soluble in water, slowly soluble in glycerol, insoluble in alcohol, salty and cool in taste, used as buffer, chelating agent, stabilizer, antioxidant, emulsifier, and flavoring agent in the food industry wait. It can be used for milk and dairy products, jelly, jam, meat, canned hydrogel snacks, emulsification of cheese, preservation of citrus, etc.
The dosage of potassium citrate in the food industry is as follows:
1. Used in jams and jelly Adjust the acidity to keep the pH at 2.8 to 3.5.
The specific dosage varies according to different foods, ranging from 0.5 to 5g/kg.
2. As a stabilizer, used for evaporated milk, sweetened condensed milk, cream, 2g/kg (used alone) or 3g/kg (with other stabilized When used in combination with stabilizers, calculated as anhydrous substance);
For milk powder, dehydrated cream, 5g/kg (used alone or in combination with other stabilizers, calculated as anhydrous substance);
For processed cheese, 40g/kg (used alone or in combination with other stabilizers, based on anhydrous content)�
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