Category archives: Citric acid substitute

In the sometimes bewildering worlds of canning and cooking, citric acid stands out with an undeserved reputation as a vaguely threatening product. In truth the humble natural substance contains no more acidity than lemon juice. Along with lending fizz to bath "bombs," antacid tablets and soft drinks, citric acid also delivers an agreeable sour taste.

That tartness explains citric acid's alternative name, sour salt. Because citric acid boasts culinary, medicinal and cosmetic uses, look for the product in drug stores, supermarkets, specialty food-making suppliers and craft stores.

citric acid substitute

Sour salt and citric acid are two names for the same product. Manufacturers derive the substance by drying and grinding citrus fruits like limes and lemons.

Their final texture depends on the intended use. In some cases, as with candy making, sour salt comes in powder form. Canning instructions, on the other hand, may specify a half-teaspoon of "crystalline citric acid" in each jar of tomatoes or fruit.

While the terms citric acid and sour salt are essentially interchangeable, ask your doctor for specific instructions if you need citric acid for a medical condition, because the form of citric acid needed may be different from that offered for food use. Both home cooks and the food industry rely on citric acid to helps fight food spoilage in home-prepared canned products. Canned tomatoes are especially susceptible to botulism unless some form of acid is added.

The University of Wisconsin notes that cooks prefer citric acid to lemon juice because it doesn't interfere with tomato flavor to the extent that lemon juice does. Citric acid slows browning in peeled and chopped fruit, making it a useful natural additive for cooking or canning.

Sausage-makers also employ sour salt's preservative qualities. In candy-making, sour salt boosts the tartness of citrus-flavored sweets. When mixed with sugar, sour salt forms a powdery coating on sour candy confections. Citric acid helps neutralize the pH level of overly acidic blood or urine. When used medicinally, the solution usually contains a mixture of citric acid and sodium hydroxide, with the resulting product known informally as either citric acid or sodium citrate.

Because of this addition of sodium hydroxide, the "citric acid" or "sour salt" found in the supermarket may differ from what is labeled as "citric acid" in the drug store.

Your doctor will specify the brand names of formula for you to use. Citric acid also makes up part of the formula of over-the-counter heartburn medications, along with aspirin and baking soda, also known as sodium bicarbonate.

Manufacturers also use citric acid's effervescent qualities in denture cleaners. Canners may use bottled lemon juice or 5 percent acidity vinegar rather than citric acid to preserve color and prevent food spoilage. Follow specific instructions because the measurements vary.Citric acid is a weak organic acid that has the chemical formula C 6 H 8 O 7. It occurs naturally in citrus fruits.

In biochemistryit is an intermediate in the citric acid cyclewhich occurs in the metabolism of all aerobic organisms. More than two million tons of citric acid are manufactured every year. It is used widely as an acidifieras a flavoring and a chelating agent.

A citrate is a derivative of citric acid; that is, the saltsestersand the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate ; an ester is triethyl citrate. Citric acid exists in greater than trace amounts in a variety of fruits and vegetables, most notably citrus fruits. Industrial-scale citric acid production first began in based on the Italian citrus fruit industry, where the juice was treated with hydrated lime calcium hydroxide to precipitate calcium citratewhich was isolated and converted back to the acid using diluted sulfuric acid.

Wehmer discovered Penicillium mold could produce citric acid from sugar. However, microbial production of citric acid did not become industrially important until World War I disrupted Italian citrus exports.

citric acid substitute

InAmerican food chemist James Currie discovered certain strains of the mold Aspergillus niger could be efficient citric acid producers, and the pharmaceutical company Pfizer began industrial-level production using this technique two years later, followed by Citrique Belge in In this production technique, which is still the major industrial route to citric acid used today, cultures of A.

The source of sugar is corn steep liquormolasses, hydrolyzed corn starchor other inexpensive, sugary solution.

citric acid substitute

Global production was in excess of 2, tons in Citric acid was first isolated in by the chemist Carl Wilhelm Scheelewho crystallized it from lemon juice. The anhydrous form crystallizes from hot water, while the monohydrate forms when citric acid is crystallized from cold water. Citric acid is normally considered to be a tribasic acid, with pK a values, extrapolated to zero ionic strength, of 2. In biological systems around pH 7, the two species present are the citrate ion and mono-hydrogen citrate ion.

The SSC 20X hybridization buffer is an example in common use. The pH of fruit juices from citrus fruits like oranges and lemons depends on the citric acid concentration, being lower for higher acid concentration and conversely.

Acid salts of citric acid can be prepared by careful adjustment of the pH before crystallizing the compound. See, for example, sodium citrate.

The citrate ion forms complexes with metallic cations. The stability constants for the formation of these complexes are quite large because of the chelate effect. Consequently, it forms complexes even with alkali metal cations. However, when a chelate complex is formed using all three carboxylate groups, the chelate rings have 7 and 8 members, which are generally less stable thermodynamically than smaller chelate rings. Citric acid can be esterified at one or more of the carboxylic acid functional groups on the molecule using a variety of alcoholsto form any of a variety of mono- di- tri- and mixed esters.

Citrate synthase catalyzes the condensation of oxaloacetate with acetyl CoA to form citrate. Citrate then acts as the substrate for aconitase and is converted into aconitic acid. The cycle ends with regeneration of oxaloacetate. This series of chemical reactions is the source of two-thirds of the food-derived energy in higher organisms.

Some bacteria notably E. After tens of thousand of evolutions in a minimal glucose medium that also contained citrate during Richard Lenski 's Long-Term Evolution Experimenta variant E. They found evidence that, in this case, the innovation was caused by a rare duplication mutation due to the accumulation of several prior "potentiating" mutations, the identity and effects of which are still under study. Citrate can be transported out of the mitochondria and into the cytoplasm, then broken down into acetyl-CoA for fatty acid synthesisand into oxaloacetate.Citric acid powder is used in preserving food items, making canned foods, and in preparation of tart candies.

You can purchase this powder in bulk from health food centers or online retailers.

Making a 'white vinegar' substitute cleaner

Home canning and food preserving methods would not have been the same without citric acid powder and crystals. Indeed, these citric acid products are versatile ingredients for small-scale storage of food items.

The powdered version can be added in flavoring sour candies, juices, drinks, and many more. Another profound application of citric acid is using it in cleaning activities. You can also add it for softening hard water in the natural way.

The name itself signifies that it is an acid, that mimics the water-soluble acid present in citrus fruits. Do not confuse it with ascorbic acid, used for formulation of vitamin C supplements.

Citric acid

As we all are aware, citric acid is found in many of the fresh, sour tasting fruits and vegetables. Examples of fruits that serve as rich sources of the same are limes and lemons.

The citric acid powder is not extracted from these fruits, but it is made by culturing mold in sugar media under controlled conditions. A major benefit with using this for canning, is preventing discoloration of cut fruits and vegetables. In simpler words, citric acid powder stops the oxidation that normally takes places in cut surface of fruits.

When added in foods, this mild acidic powder also slows down the growth of harmful bacteria, thereby preventing foods from getting spoiled. Thus, if you are fond of storing or canning foods at home, this simple acid will surely make your food preservation task a lot simpler than before.

The market is flooded with various product lines of citric acid powder. Nevertheless, the type of citric acid that you need depends on your purpose for using it. Say for instance, for use in cleaning activities, you do not have to be very specific about buying a food grade quality.

On the other hand, checking for food safety is mandatory, in case you are purchasing powder form of citric acid for canning fruits. Likewise, determine the amount of citric acid that you want to buy from beforehand.

For canning purpose, you will need 1 tablespoon of citric acid powder for every gallon of water. Unlike other chemical derived food additives, this canning product costs very less. You can purchase it in bulk from Jewish food stores, or from trustworthy health food centers.

In case you are buying it from online retailers, perform a brief market survey and check for the product reviews beforehand. That will help you in choosing a reliable product with the best deal.

If such a case happens with citric acid powder, you can still continue making the dish with other food substitutes. So, what can be used to replace citric acid crystals and powder in recipes?

A perfect alternative for substituting powder form of citric acid is lemon juice, which we all have some in our refrigerator. If you have fresh lemon, you can squeeze its juice to use as a substitute. While using lemon juice in place of citric acid products, increase the quantity of juice to get the desired sour taste.Here at Walmart.

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Average rating: 4. Best Seller. Average rating: 5 out of 5 stars, based on 10 reviews 10 ratings. Add to cart. Average rating: 5 out of 5 stars, based on 7 reviews 7 ratings. Average rating: 0 out of 5 stars, based on 0 reviews.Citric acid acts as a natural antioxidant, and it is primarily found in citrus foods, such as limes or lemons.

Because of its antioxidant qualities, it protects the body from free radicals. Therefore, consuming this substance enhances heart health and prevents cancer. Probably the best substitute is lemon juice.

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For instance, if you want to make cheese, you can either use lemon juice or vinegar to coagulate the curd. It is probably not the best lemon zest substitutemaybe in very small amounts. One citric acid substitute that offers the same health benefits is tartaric acid. You can find this acid in grapes, and it is also sold as a powder online.

While tartaric acid is water-soluble and is often sold as a powder, cream of tartar serves as an acidifier too. While cream of tartar is considered tartaric acid, each of the substances have a different pH, and, therefore, each provides different results. Keep this in mind when making a substitution.

Another substitute to try is white distilled vinegar. This acetic acid provides a similar sour flavor. While you can use other kinds of vinegar, white distilled vinegar is better, as other vinegars can alter the taste of a recipe.

You may consider adding apple cider vinegar to some recipes. However, you will receive a closer taste to citric acid if you opt for white distilled vinegar instead.

You can also substitute citric acid with crushed vitamin C tablets if you want to use the substitute as a preservative. Present in citrus fruits, vitamin C is also referred to as ascorbic acid. It is important to know the difference between citric acid and ascorbic acid so that you have this information about what you are receiving nutritionally, as well as when you preserve food.

The chemical makeup of citric acid and ascorbic acid are completely different in terms of what they do. Citric acid is a weaker antioxidant than ascorbic acid.

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Ascorbic acid works at repairing cells and protecting them, while citric acid makes certain minerals, such as calcium and magnesium, more bioavailable. Besides being an antioxidant, citric acid serves as an alkalizing agent. This acidity builds up when people consume too many processed foods. By holding this role, citric acid prevents the formation of kidney stones.

However, you do not have to completely depend on citric acid for providing these health benefits. You can also rely on substitutes that supply the same advantages. Organically, citric acid, which is available in a powder or crystals, is derived from citrus fruits.What exactly is citric acid?

What is a Good Citric Acid Substitute?

It's an acid compound naturally found in citrus fruits, but it can also be derived from mold-based fermentation e. Citric acid is a chelating agent, bactericide, fungicide, anticoagulant, agricultural chemical, therapeutic agent, sequestrant, and hematologic agent.

Because citric acid kills bacteria, mold, and mildew, it's great for general disinfecting and cleaning. It's also effective at removing soap scum, hard water stains, calcium deposits, lime, and rust. Also, it serves as a preservative in many cleaning solutions. Because lemon juice contains 5 percent to 8 percent citric acid per PubChemit's often used in green cleaning.

Citric acid is used in several cleaning products, such as auto cleaning products e. In addition to its use in cleaning products, citric acid is used in a variety of other industries, such as personal care, agricultural, food, pharmaceutical, and electroplating industries. In the food industry, it serves as a preservative, flavoring agent, and vegetable rinse.

In personal care products, it's used to add an effervescent quality e. You'll find it in shampoos, hair colorants, antibacterial wipes, liquid hand soaps, body gels and washes, conditioners, eye pencils, deodorants, baby wipes, nail enamels, peels, creams, etc. It's also used in some supplements and pharmaceuticals e. Finally, the agricultural industry uses it as a pesticide to treat crops. To see if certain products contain citric acid, try searching the U.

Remember, if using the general term "citric acid" doesn't generate a lot of results, try entering one of its synonyms.

When citric acid is used in personal care products, food, or drugs, it is monitored by the U. The last official review of citric acid was done by the EPA in Citric acid is naturally found in food and water and readily biodegrades in the environment, so no significant negative effects are expected from its use according to the EPA's R.

Fact Sheet on the chemical. Aciletten Anhydrous citric acid Chemfill Citrate Citric acid, anhydrous Citro Citretten Hydrocerol A Kyselina citronova 2-Hydroxy-1,2,3-propanetricarboxylic acid 1,2,3-propanetricarboxylic acid, 2-hydroxy- 2-Hydroxypropanetricarboxylic acid 2-Hydroxytricarballylic acid 3-Carboxyhydroxypentane-1,5-dioic acid 2-hydroxypropane-1,2,3-tricarboxylic acid: Molecular Formula : C 6 H 8 O 7. Warning Breathing in citric acid can cause respiratory symptoms, such as a cough, shortness of breath, and a sore throat.

Contact with the eyes can result in redness and pain, and skin contact may cause redness as well. Also, ingesting citric acid can cause abdominal pain and a sore throat. Due to these concerns, NIOSH suggests preventive measures for those working with citric acids, such as protecting the skin and eyes and providing appropriate ventilation. Read More.Citric acid is a weak acid with quite a few culinary applications. It is used in cheese-making to acidify the milk and it is added to borscht to give it a tart note.

Citric acid is also an effective preservative that you can find in many beverages. Due to its very specific and important role, it is not an ingredient that you can simply omit.

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To replace it, consider one of the citric acid substitutes below. Lemon juice is one of the best sources of citric acid.

In addition to providing much of the sour taste that you want from citric acid, lemon juice will also provide nutrients not found in citric acid.

Vitamin C is one of those nutrients. You get about 3 g of citric acid from the juice of a whole lemon. Because lemon juice is a liquid and pure citric acid is in the form of a powdered salt, it may be necessary to alter your recipe to compensate for its presence. Reduce the total amount of other liquids in your recipe to keep it from becoming too runny. Tartaric acid comes from grapes while citric acid comes from citrus fruit.

Both are used as souring agents and can give a pleasantly sour taste to your dishes. Tartaric acid is the source of acidity in wines made from grapes and is commonly used in combination with baking soda to make cream of tartar. While many refer to cream of tartar as tartaric acid, the truth is that they are quite different due to the extra potassium molecule in cream of tartar.

How to Make Bath Bombs Without Citric Acid

The extra potassium molecule keeps cream of tartar from being water-soluble, whereas tartaric acid does dissolve in water. Tartaric acid is sold as a powder, just like citric acid. Because it is a powder, no adjustments to the liquids in your recipe will be necessary. Tartaric acid has a much stronger acidic taste than citric acid, which means that you will need to use much less of it.

Use a quarter of what your recipe requires for citric acid. Vinegar is acetic acid that has been diluted with water. It typically consists of 4 to 7 percent acetic acid with 93 to 96 percent water. In other words, it can be described as a weak acetic acid. Like citric acid, it is a souring agent that can be used to provide a flavor that is very similar to that of citric acid.

How to Buy Citric Acid Powder and What are its Major Substitutes?

As with lemon juice, it may be necessary to adjust your recipe to compensate for the extra liquid that vinegar brings when you use it to replace citric acid. Note that there are various different types of vinegar and not all are good substitutes for citric acid. Use white distilled vinegar, which provides acidity with no flavors that might clash with those in your dish.

Note that vinegar is considerably less acidic than citric acid. When using vinegar as a citric acid substitute, you will need to use approximately four times the amount that your recipe specifies for. Ascorbic acid can be used in some applications that require citric acid. Ascorbic acid is another acid found in citrus fruits.

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