Trisodium Citrate Dihydrate

How It’s Made (process)

1. Feedstock prep: Food-grade citric acid and sodium source (e.g., Na₂CO₃/NaHCO₃) are quality-checked.

2. Primary production: Controlled neutralization of citric acid forms trisodium citrate solution at target pH.

3. Crystallization: Solution is concentrated and crystallized to the dihydrate; crystals matured for purity.

4. Separation & drying: Centrifuged, washed, and dried to free-flowing crystals; screened to spec.

5. Standardization/QA: Assay, pH (solution), moisture, insolubles, and metals verified; COA issued.

Suggested Dosage

General: 0.05–1.0% w/w; trial recommended.

By application

• Dairy products: 0.10–0.60% (processed cheese/dairy drinks buffering)

• Beverages: 0.05–0.30% (pH/chelation; profile-dependent)

• Processed foods: 0.10–0.50% (soups/sauces/ready meals)

• Health & Beauty: 0.10–0.50% (pH adjuster/chelating aid)

• Pharmaceuticals: q.s. to target buffer capacity and taste