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Sodium citrate is the trisodium salt of citric acid, commonly used as a food additive, pharmaceutical agent, and buffering compound. It appears as a white, crystalline powder with a slightly salty and soapy taste
Chemical Structure
Physical Characteristics:
Appearance: White crystalline powder.
Solubility: Highly soluble in water (720 g/L at 25°C), slightly soluble in ethanol
Melting Point: Decomposes at 105°C (anhydrous) and loses water at >150°C (dihydrate)
pH: Alkaline (7.5-9.0 in solution), making it an effective buffer
Functional Properties:
Chelating agent: Binds metal ions (e.g., calcium) to prevent coagulation
Buffering capacity: Stabilizes pH in foods and pharmaceuticals
Emulsifier & Preservative: Prevents fat separation in processed foods
Acidity regulator: Used in beverages, jams, and dairy products (e.g., cheese, ice cream)
Emulsifying salt: Prevents oil-water separation in processed cheese
Flavor enhancer: Balances sourness in soft drinks and candies.
Anticoagulant: Prevents blood clotting in blood transfusions (by chelating calcium)
Alkalizing agent: Treats metabolic acidosis (e.g., in kidney conditions
Tablet excipient: Acts as a disintegrant and stabilizer in medication
Cosmetics: pH adjuster in skincare products
Cleaning agents: Removes limescale due to its chelating ability.
Biotechnology: Used in DNA extraction buffers
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