Product Snapshot – Sosa Citric Acid Powder

What is Sosa Citric Acid Powder?

Manufactured by Sosa Ingredients – a renowned supplier of pastry and gastronomy products – Citric Acid Powder is naturally derived, industrially refined and purified to food-grade standards. It has multiple functions, and is ideal for pH adjustment, flavour enhancement and pectin activation.

Uses and Features:

• Roles:
  • As it functions as an acid regulator and pectin gelling booster, it is ideal for jams, jellies, sorbets and candies.
• Substitute:
  • It can be used as a great stand-in for lemon juice or vinegar when only acid is needed, without impacting other flavours.
• Dietary Info:
  • Suitable for vegetarians, vegans, free-from gluten, halal, kosher and lactose-free.
• Safety:
  • As it is an acid, it is recommended to wear gloves when handling to be safe.
• Shelf Life:
  • Unopened, it remains stable for several years. Once opened, keep sealed to prevent moisture absorption.
• Flavour adjustment:
  • Brightens up sweet fruits, especially bland or overripe ones.
  • Balances overly sugary desserts like sorbets, fruit jellies or compotes.
• Preservation:
  • Inhibits browning of cut fruits, and helps to preserve colour, texture and freshness in syrups and canned fruit.
• Sweets and confectionary:
  • Gives sour sweet (such as sherbet) their sharp kick.
  • Controls crystallization of sugar during candy making.
• Jam and jelly making:
  • Works with pectin to activate gelling – especially in low-acid fruits, such as peaches and cherries.
  • Provides shelf-stable acidity for safe canning.
• Molecular gastronomy:
  • Used with gelling agents like agar or pectin in precise, modern desserts.
  • Enhances citrus-based foams without dilution.

Technical Details:

Recipe Idea – Lemon Sorbet (with Sosa Citric Acid):

Ingredients:

• Water – 500ml
• Granulated sugar – 200g
• Glucose Syrup – 100g
• Lemon Juice (freshly squeezed) – 150ml
• Lemon zest – from 1 lemon
• Sosa citric acid powder – 2g (aprrox. 1/2 tsp)
• Optional – pinch of salt

Instructions:

1. 1. Make sugar syrup:
   • In a saucepan, combine the water, sugar and glucose syrup.
   • Heat over medium heat until the sugar dissolves completely. Do not boil.
   • Remove from heat and let cool slightly.
2. 2. Add flavour:
   • Stir in the lemon juice and lemon zest.
   • Add the citric acid powder and a small pinch of salt (if using).
   • Mix well until fully dissolved.
3. 3. Chill the mixture:
   • Let the mixture cool to room temperature.
   • Then chill in the fridge for at least 3-4 hours (or overnight) for best results.
4. 4. Churn:
   • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
5. 5. Freeze:
   • Transfer to an airtight container and freeze for at least 2 hours before serving.

Interested? You can buy Sosa Citric Acid Powder direct from us – just click here!