Citric Acid and Citrate – Exploring the Difference
Introduction: The terms citric acid and citrate are often used to describe the same food ingredient, but in reality they have different meanings. While both terms refer to the naturally occurring compound found in citrus fruits, their use can be confusing for consumers. To help clear up any confusion about what each term means, let’s take a closer look at the difference between citric acid and citrate.
What is Citric Acid?
Citric acid is an organic acid found naturally in citrus fruits like oranges, lemons, limes, and grapefruits. It can also be produced synthetically through a chemical process known as fermentation. In addition to its natural flavor-enhancing qualities, citric acid has several uses in food processing including acting as a preservative, antioxidant, and pH regulator. It is commonly used as an additive in soft drinks and other beverages to add tartness or sourness.
What is Citrate?
Citrate is a salt of citric acid that forms when it reacts with other compounds such as sodium or calcium ions. In food processing, citrates are used as emulsifiers (to keep oil from separating from water) and to provide a smooth texture in products like ice cream and yogurt. In addition to these uses, sodium citrate is also sometimes added to food products for its buffering capabilities; this helps maintain the pH level of a product which helps prevent spoilage or off-flavors from developing over time.
Conclusion:
In conclusion, while both terms refer to the same naturally occurring compound found in citrus fruits, they have different meanings when used in food processing applications. Citric acid is an organic acid that adds tartness or sourness to foods while citrate is a salt of citric acid that serves multiple purposes such as keeping oil mixed with water or helping maintain pH levels for longer shelf life. Understanding the difference between these two terms can help you make more informed choices when shopping for groceries!