Comparing E331 - Sodium citrates vs E335II - Disodium tartrate
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Popular questions
What is e331 in food?
E331 is sodium citrates—the mono-, di-, and trisodium salts of citric acid—used mainly as acidity regulators/buffers, sequestrants, and emulsifying salts in foods like soft drinks and processed cheese.
How are sodium citrates used in molecular gastronomy?
They’re used to adjust and buffer pH, chelate calcium, and act as an emulsifying salt—commonly to make ultra-smooth, meltable cheese sauces and to tune acidity/calcium levels for techniques like spherification and stabilizing foams.
What are sodium citrates degradation byproducts?
Under normal food use they’re stable; with strong heating/combustion they decompose to carbon oxides (CO2/CO) and sodium oxides (and related inorganic residues).
Why does sodium citrates burn?
It isn’t flammable; any “burning” sensation typically comes from irritation of skin, eyes, or mouth at high concentrations due to its mildly alkaline, saline nature, and on heating it decomposes rather than sustaining a flame.
Why disodium tartrate dihydrate is used for kf?
Because it is a stable, well-defined hydrate (Na2C4H4O6·2H2O) with a precise water content of about 15.66% w/w, it can be weighed accurately and releases its water quantitatively, making it an ideal primary standard for Karl Fischer titration.
Why disodium tartrate used in karl fischer?
It provides a known, constant amount of water to calibrate or verify KF titrators, dissolves cleanly without side reactions, and is easy to handle and store compared with other potential water standards.