Citric Acid

Citric acid is an acidulant naturally presents in fruits, that lowers the pH of preparations.
It also functions as a pH regulator during the manufacturing of hard candies, fruit jellies (pâtes de fruits), and other confections.
It is occasionally used in baking powders as a substitute for tartaric acid. It is highly soluble in water and readily soluble in ethanol, thereby contributing to water activity control. Furthermore, it enhances the antioxidant effect of ascorbic acid.
It is rapidly metabolized by the body.

Applications
Fruit pastes, coulis, confits, jellies, yellow paste

Properties
Acidifier

Dosage
Prepare a 50% citric acid solution and add it to the preparation until the desired pH is reached.
Specific dosage for alcoholic beverages, fruit juices, fruit nectars, etc. - please refer to the technical data sheet.

Conservation
To be stored in a sealed package, protected from moisture and heat. Keep away from light.

Certifications
Kosher.

Louis François advice
For better dispersion of the acid in your preparation, use a 50% water / 50% acid solution. Add it at the end of cooking in pectin-based jams or confectionery to prevent premature setting.

Need inspiration?
Explore Louis François’ “Strawberry fruit paste” recipes highlighting citric acid. https://louisfrancois.com/pate-de-fruit-fraise/