Comparing E331 - Sodium citrates vs E452IV - Calcium polyphosphate
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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.
How does polyphosphate remove calcium?
It acts as a sequestrant: the polyphosphate chain binds Ca2+ at multiple oxygen sites to form soluble complexes, preventing calcium from precipitating or causing scale/texture issues. Over time, hydrolysis to orthophosphate can convert some bound calcium into insoluble calcium phosphate, effectively removing it from solution.
What is the e number of calcium polyphosphate?
E452iv.
When calcium ions complex with sodium metaphosphate, a solid calcium phosphate precipitate forms?
Not initially—calcium typically remains in soluble complexes with sodium metaphosphate (a polyphosphate). Precipitation of calcium phosphate generally occurs after the polyphosphate hydrolyzes to orthophosphate or under conditions (e.g., high pH/aging) that drive conversion.