Citric Acid, also called sour salt or citric acid salt, is a dry, odorless, weak organic acid that forms a crystalline powder with a strong acidic flavor. 

Our Citric Acid is produced from glucose syrup derived from cassava. It blends easily without creating a gritty mouth feel and is often used as a flavoring additive in foods, soft drinks and as a replacement for salt in some salt-free seasoning blends.

Citric acid occurs naturally and comes from the fermentation of crude fruit sugars. It is generally recognized as safe (GRAS) by the FDA when used produced and used properly. 

Businesses that frequently purchase citric acid are independent spice shops; seasoning and catering companies; breweries; and companies that manufacture jams and Spanish charcuterie.

Flavor Profile 

Citric Acid is powerful, tart, and sour, with no real complexity.

How To Use 

Citric Acid can be used in place of lemon juice and has the same effect as lemons in preventing fresh fruit from browning. It helps control pH and can be used when making canned fruits or jams. Use it to acidulate water when making artichokes. It can curdle milk when making a simple cheese like paneer. It is a natural emulsifier so you can add it to your homemade ice cream to prevent fats from separating. For low-sodium diets, use Citric Acid as a substitute for salt. Substitute an equal amount of citric acid for salt to get bright flavor with none of the sodium.