Citric acids and ingredients have become essential for kitchens and recipes. One such ingredient is sodium citrate, and to be honest, it has become the new buzzword in the culinary world. However, it can be hard to get hands on, so we are sharing everything to know about sodium citrate and the substitutes.
Sodium Citrate Substitutes
Sodium citrate is basically the salt of citric acid and it is known to be the organic acid. It is naturally available in plants and is available in form of white powder or colorless crystals. In addition, it is found in corn, citrus fruits, and various other foods. For the most part, it is used as a water softener and pH adjuster. Sodium citrate is suitable for controlling the acidity in gelatin desserts, ice cream, and jelly. As we have information about sodium citrate, we are sharing information about sodium citrate substitutes!
1) Sodium Phosphate
If you cannot find sodium citrate, you can surely opt for sodium phosphate. It is the combination of sodium and phosphate (phosphate is known as the salt-forming and inorganic chemical). There is food-grade sodium phosphate available in the market and it has recognized by FDA which makes it safe to use. It can be used as an additive in the manufacturing of processed food.
Not to forget, it can be used as medication but that has to be administered by the doctors. As far as food is concerned, it is added to deli meat, fast food, canned tuna, processed meat, and baked products. It is suitable for thickening the food because it helps stabilize the texture of various food items (the processed food items).
Sodium phosphate is a perfect substitute for sodium citrate if you are trying to cure meat products because it can prevent spoilage. It is a perfect leavening agent because it can be added to the bread and cake batter for rising. What we love about sodium phosphate is that it can stabilize processed cheese and is suitable for improving the taste and shelf life of processed foods.
As far as the consumption is concerned, it is marked safe by FDA as long as it’s used in a low amount. Also, it’s already used in low amounts, so it’s a safe choice.
2) Lemon Juice
Lemon juice is another substitute for sodium citrate which is loaded with medicinal and culinary purposes. The lemon juice can be added to beverages and desserts and is a suitable garnishing for fish and meat dishes. In addition, lemon juice is perfect for cutting out the heaviness and greasiness of the food. That being said, lemon juice will add clean and fresh flavor.
Lemon juice has the capacity to change the texture of food as meets the different needs of the recipes. For instance, it is suitable for cooking ceviche, tenderizing the meat items, and softening the berries. It can be used in baking as well as cooking recipes. The addition of lemon juice to the recipes will add citrusy and bright flavors to the sweet as well as savory recipes.
It’s needless to say that lemon juice has a low pH level which makes it suitable for adding structure to jellies and jams. In the case of baking recipes, it results in proper rising.
3) Lime Juice
Lime juice is often confused with lemon juice but it is way more different. This is because lime juice can be concentrated and prepared in bulk amounts just like other grapefruit and orange juices. Lime juice can be simply extracted from lime or you can also squeeze out the juice by hand. However, if you squeeze out lime juice from your hand, you have to strain the pulp.
When it comes down to lime juice, you can also blend it with water, sugar, or syrup to make it easy to use. In addition, it can be stored in metal cans or glass bottles. In case you want to preserve lime juice for a longer time, you can use bisulfite. The best thing about lime juice is that it can be stored for around a year even without a fridge.
4) Citric Acid
Yes, we understand that you have read about different types of citric acids. That being said, if you want to neutralize the acidic nature of your food, you can use a combination of citric acid and baking soda. However, make sure that you use less amount of baking soda to ensure the flavor remains tart (too much baking soda will result in bitter flavor).