


Whether you're a creative mixologist, chef, pastry chef, or molecular cuisine enthusiast, citric acid is the versatile ingredient that will revolutionize your preparations.
This 100% natural white powder acts as a powerful antioxidant and exceptional food preservative , extending the freshness of your ingredients. A pinch of citric acid prevents browning of cut fruits and vegetables by blocking oxidation, thus preserving their vibrant colors, aromas, and vitamins. It's also a great ally for your jellied recipes: it boosts the effectiveness of pectin in jellies, jams, and other pectin-based gels, for perfect textures and successful sets every time. And that's not all—when combined with baking soda, citric acid releases a bubbly effervescence that's ideal for creating homemade carbonated drinks, surprising cocktails, or even popping candies that delight the taste buds.
Recommended dosage & instructions for use
• General dosage : 1 to 10 g per kilo of preparation, depending on the application and the desired effect (a smaller dose to prevent browning, a higher dose for pronounced effervescence or optimized gelling).
• Instructions : Use citric acid directly from the cold . Incorporate it by mixing it evenly into your liquid preparation (water, juice, syrup, etc.) until completely dissolved. It acts instantly without the need for cooking.
• Fizzy Tip : For optimal fizz, always combine citric acid with an equal amount of baking soda when using . This reaction will release carbon dioxide to carbonate your drink or create the fizz in your candy.
• Composition: 100% Citric Acid (food grade), presented in fine powder form for rapid dissolution.
• Net weight: 800 g (economical format ideal for regular use in bars or kitchens).
• Packaging: Packaged in an airtight bag or jar, preserving the quality and freshness of the powder. The resealable packaging allows for optimal preservation by protecting against moisture and air.
• Storage: Store in a cool, dry place. Be sure to close the container tightly after each use to maintain the effectiveness of the citric acid over time.