Citric acid
Category
Condiments, spices and additives
Citric acid is an organic tricarboxylic acid which is present in most of the fruits, especially in citrus, such as the lemon and the orange.
It is a good preservative and a natural antioxidant that is added industrially in the packaging process of plenty of foods, like canned vegetable preserves.
In cuisine, it has different uses:
- Give a touch of acidity to the dish with a pleasant citrus flavour.
- Combined with bicarbonate, it can produce effervescence.
- Curdle milk to make fresh cheese.
- Added in small quantities to a bread dough, it facilitates fermentation and makes fluffier breads.
- It is a powerful antioxidant that avoids the rusting of fruits and vegetables after cutting them and exposing them to the environment.
- In general, it is an especially effective preservative for preserved products and pickles.
- When added to meat, it can soften it.
Nutritional information (100.0 g)
Energy
0.0
kcal
Carbohydrates
0.0
g
Proteins
0.0
g
Lipids
0.0
g
Fiber
0.0
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
0.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
0.0
ug
Vitamin C
0.1
g
Folic acid
0.0
ug
Salt (Sodium)
0.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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