CITRIC ACID POWDER 400 G WESTPOINT NATURALS
Citric acid is a natural preservative commonly used to add sour or citrus flavours to different foods. The citric acid powder is used in preserving food items, making canned foods, and in the preparation of tart candies. The acidic PH of citric acid makes it a useful food preservative and helps to slow oxidation. Citric Acid has the nickname “sour salt” as it shares the same colour and texture as table salt.
Citric acid was discovered around the 8th century. According to historians, its discoverer was the Persian alchemist Jabir Ibn Hayyan. It would not be isolated until 1794 when a Swedish chemist named Carl Wilhelm Scheele discovered how to isolate citric acid from lemon juice. Scheele was the first to isolate a variety of acids, including tartaric acid. In 1890, the Italian citrus industry would become the basis of industrial-scale citric acid production.
In 1893, C. Wehmer discovered that penicillium mold could produce citric acid from sugar. However, microbial production of citric acid did not become industrially important until WWI disrupted Italian citrus exports.
One teaspoon (5 grams) of this white powder can be equivalent in acidity to about 1/2 cup (120 ml) of lemon juice. Here are some different ways to use Citric Acid at home:
1. Dissolve 2 Tablespoons of Citric Acid into 1 Litre of warm water. Pour it into a spray bottle and use it to clean your shower, kitchen, countertops, and more!
2. Just 1/2 teaspoon of citric acid (dissolved in 2 tablespoons of water) can be substituted for 2 tablespoons of lemon juice or vinegar when making fresh cheese.
3. One way to clean a coffee maker is to use a solution made of citric acid and water. To clean your coffee maker, the citric acid to water ratio for descaling should be about 1:250, or 1 tablespoon of citric acid to 1 gallon of water. After you've created the mixture, pour it into the coffee maker's reservoir, add a filter and turn the machine on. Run the machine until about half of the water and citric acid solution has brewed, then turn the machine off for 30 minutes before turning it back on and allowing the mixture to finish brewing and cleaning the machine. Finally, repeat this process a couple more times to allow the machine to fully descale.
- Use it to make homemade sour candies
- Add it to jams, jellies, and canned food to help with colour and flavour preserving
- Dissolve a 1/2 teaspoon of Citric Acid in 2 tablespoons of water when making homemade cheeses like ricotta or paneer to help balance the acidity without adding additional flavour
- Dissolve a pinch of Citric Acid in water and add to guacamole or other avocado-based dishes to preserve colour and prevent oxidization
- Dissolve in water and use it to polish metal
- Use it to make homemade bath products like bath bombs and bath salts to make them fizz
- Make a homemade all-natural all-purpose house cleaner
-Add 1 teaspoon of Citric Acid to your Barszcz recipe! While there are as many variations of Barszcz as there are many villages that make it in Eastern Europe, there's one thing that nearly every single the recipe will call for. That's citric acid added right at the end. This will not only help the beets keep their vibrant colour, but it also gives the Barszcz a little bit of tang.
Storage should be in a cool, dry area (below 21°C and 60% relative humidity), in sealed containers to provide for a shelf life expected to be 24 months.
Information from: https://www.westpointnaturals.com
Citric acid (Citric acid) ni kiungo cha asili cha kuhifadhi ambacho hutumiwa kuongeza ladha ya citrus kwa vyakula mbalimbali. Poda ya asidi ya sitriki hutumiwa kuhifadhi vyakula, kutengeneza vyakula vilivyotengenezwa kwa makopo, na kutengeneza peremende zenye ladha nzuri. PH ya asidi ya citric hufanya iwe kihifadhi cha chakula muhimu na husaidia kupunguza oxidation. Asidi ya Citric ina jina la utani <unk> chumvi ya chumvi<unk> kwani inashiriki rangi na muundo sawa na chumvi ya meza. Asidi ya citric iligunduliwa katika karne ya 8 na inaonekana kuwa ya kwanza. Kulingana na wanahistoria, mvumbuzi wake alikuwa mtaalamu wa kemia wa Uajemi Jabir Ibn Hayyan. Katika mwaka wa 1794 mtaalamu mmoja wa kemia wa Sweden, Carl Wilhelm Scheele, alivumbua mbinu ya kutenganisha asidi ya citric kutoka kwa maji ya limao. Scheele alikuwa wa kwanza kutenganisha aina mbalimbali za asidi, kutia ndani asidi ya tartariki. Katika miaka ya 1800, utengenezaji wa citrus nchini Italia ulijengwa na kampuni ya citric acid. Mwaka 1893 C. Wehmer aligundua kwamba penicillium mold inaweza kutokeza asidi citric kutoka sukari. Hata hivyo, uzalishaji wa asidi ya citric wa vijidudu haukuwa muhimu kiviwanda hadi Vita vya Kwanza vya Ulimwengu vilipovuruga mauzo ya nje ya matunda ya machungwa ya Italia. Keki moja ya unga huu mweupe inaweza kuwa sawa na nusu kikombe cha maji ya limao. Hapa ni baadhi ya njia tofauti za kutumia asidi ya citric nyumbani: 1. Kuondoa 2 tablespoons ya asidi citric katika 1 lita ya maji ya joto. Mchuze ndani ya chupa ya dawa na utumie kusafisha bafu yako, jikoni, meza, na mengineyo! 2. Uwezekano wa kupata Kinywaji cha kijani cha asidi ya citric (kinywaji cha kijani cha maji) kinaweza kuchukua nafasi ya kijani cha lemon au siki wakati wa kutengeneza jibini. 3. Uwe na mtazamo wa kweli Njia moja ya kusafisha mashine ya kutengeneza kahawa ni kutumia suluhisho la asidi ya sitriki na maji. Ili kusafisha mashine yako ya kahawa, kiasi cha asidi ya citric kwa maji kwa ajili ya kuondoa rangi ya kahawa inapaswa kuwa karibu 1: 250 au 1 tablespoon ya asidi ya citric kwa 1 galoni ya maji. Baada ya kuchanganya, weka ndani ya kisima cha mashine ya kahawa, kuongeza kichujio na kuwasha mashine. Fanya mashine hadi nusu ya maji na suluhisho la asidi ya citric imepungua, kisha kuzima mashine kwa dakika 30 kabla ya kuibadilisha tena na kuruhusu mchanganyiko kumaliza kuoka na kusafisha mashine. Hatimaye, kurudia mchakato huu mara chache zaidi ili kuruhusu mashine kabisa descal. - Kuongeza kwa jams, jellies, na vyakula vya makopo kusaidia kuhifadhi rangi na ladha - Kuondoa kijiko cha maji cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani cha kijani! Kuna aina nyingi za Barsuch, lakini kuna moja ambayo karibu kila mtu ataiita. Asidi ya citric imeongezwa kwenye mwisho. Hii sio tu itasaidia beets kudumisha rangi yao ya rangi, lakini pia inatoa Barsch kidogo ya tang. Kuhifadhi kwa njia ya kawaida katika mahali baridi na kavu (chini ya 21 ° C na unyevu wa jamaa wa 60%), katika vyombo vilivyofungwa ili kuandaa maisha ya rafu ya miezi 24. Habari kutoka: www.westpointnaturals.com