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Also known as: sour salt, lemon salt
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in a cool, dry place in an airtight container, citric acid has a shelf life of about 3 years.
Freezing is not necessary and not recommended, as moisture in the freezer can cause the powder to clump.
The best method is in its original packaging or an airtight glass jar in a dark, dry pantry.
Look for food-grade citric acid that is a fine, white, crystalline powder without any yellowish tint or clumps.
Lemon juice, lime juice, or tartaric acid are the best substitutes. Use 1/8 cup of lemon juice for every 1/2 teaspoon of citric acid.
Add it directly to jars before filling to lower the pH level, which ensures safety and prevents browning in fruits like peaches.
No, citric acid is not Vitamin C. Vitamin C is ascorbic acid. While both are sour, they have different chemical structures and nutritional roles.
It is commonly used in sourdough bread, soft drinks, candies, jams, jellies, and as a meat tenderizer.
Some citric acid is manufactured using corn-based fermentation. Those with severe corn allergies should look for 'corn-free' certified labels.
citric acid is a versatile ingredient found in cuisines around the world. With 250 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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Yes, food-grade citric acid is excellent for descaling kettles and coffee makers due to its ability to break down calcium deposits.