Цитрат натрия и сыр
Это затравка к сырным соусам и супам.
Цитра́т на́трия (лат. Natrii citras) - натриевая соль лимонной кислоты Na3C6H5O7.
Цитата 1:
Our modernist version of mac and cheese owes its chemistry to James L. Kraft, who in 1916 patented the first American cheese slice. He showed that sodium phosphate keeps the water and fat droplets mixed when the cheese is melted. We use sodium citrate, which has the same effect and is easier to find. The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses.
•Sodium citrate is a sodium salt of citric acid, which is found naturally in citrus fruits.
•You cannot substitute citric acid for sodium citrate in this recipe.
•Sodium citrate allows the proteins in the cheese sauce to become more soluble while lowering the pH of the sauce, which creates a smooth emulsion without curdling. Though citric acid will also lower the pH level, it will not work on proteins because sodium citrate does, and will, result in a soupy or grainy texture instead of a silky emulsion.
•Both sodium citrate and citric acid are referred to as “sour salt” and can be found in the kosher section of grocery stores. They are, however, different, so be sure to check the label in order to select the right one.
•You can also find various brands of sodium citrate online, such as WillPowder and Artistre, among others.
•Whisk the sodium citrate into the water or milk until it’s fully dissolved before bringing the mixture to a simmer.
•Add the cheese to the simmering liquid slowly, about one spoonful at a time.
•Use an immersion blender to blend each spoonful of cheese until it has become completely smooth and melted.
•If the emulsion breaks, bring the mixture to a full boil and then continue processing it with the immersion blender. The mixture should pull together. If this fails, add a spoonful of heavy cream and try again.
•Set the cheese sauce aside or refrigerate it while you cook the pasta. It will last up to one week when refrigerated, or up to two months when frozen.
•This recipe works great with a variety of cheeses, so use whatever combination you like. Some of our favorites include using Jack and Stilton and folding in roasted bell peppers and wilted baby spinach; Gorgonzola and fontina with walnuts and sautéed mushrooms; Gruyère with roasted cauliflower and roasted tomatoes; sharp cheddar and Swiss with roasted apple and crispy bacon bits; and goat Gouda and cheddar with caramelized onions and black olives. The possible combinations are endless!
Цитата 2:
The reaction is: C6H8O7(aq) + 3NaHCO3(s) -> 3H2O(l) + 3CO2(g) + Na3C6H5O7(aq)
Basically, to get 100g of trisodium citrate:
1. Dissolve 74.45g anhydrous* citric acid in distilled water. You'll probably need around 125 mL of water to fully dissolve it (more is fine, but it'll take longer to boil off).
2. Add 97.66g sodium bicarbonate (baking soda) slowly. It will produce a fair amount of carbon dioxide (about 2 soda siphon chargers worth). Citric acid+baking soda+water is the reaction behind many fizzy bath bombs.
3. Boil off the water; what remains is sodium citrate. This can be done in a 175C/350F oven (though it should be possible to use higher temperatures as sodium citrate is apparently stable below about 300C/575F). Breaking it up periodically while it's solidifying seems to help the result end up closer to a powder.
* If you don't know if your citric acid is anhydrous (for what it's worth, my unlabeled citric acid was), you can convert it to anhydrous with heat. Wikipedia says this occurs above 78C (and citric acid decomposes at 175C) so baking it for an hour or so at 135C/275F should probably convert whatever you started with to anhydrous citric acid (which is weakly hygroscopic so it's probably best to keep it in a sealed container).
If you know you have the monohydrate variety, you can measure out 81.43g of it instead. Or if you don't want to bother, you could just use 74.45g of whatever citric acid you have and stop adding baking soda when it stops foaming (somewhere between 89.29 and 97.66 grams) or when the pH is neutral/slightly basic.
I ran this by a chemist friend of mine and he said a quick and dirty method would be to add baking soda saturated water to solid citric acid until it fully dissolves and stops bubbling (might have some overshoot, but you can add more acid to fix this). He pointed out that distilled water is useful because citrate will preferentially bind to Ca2+ over Na2+ if there is calcium present in the water, though slight impurities probably aren't a big deal. Lastly, he mentioned it should be possible to avoid making the sodium citrate beforehand (i.e., add the citric acid and baking soda in the cheese recipe, which is more or less what emannths suggests).
- Sharif
Воплощение Дэнни:
The quantities I used were:
7 grams Lieber’s Sour Salt (what I could find locally)
10 grams Baking Soda
210 grams Water
226 grams Sharp Cheddar
The sour salt package did not specify if it was sodium citrate or citric acid but when I mixed it with a little baking soda and water I got a fizzing reaction so I determined it must be citric acid.
Цитра́т на́трия (лат. Natrii citras) - натриевая соль лимонной кислоты Na3C6H5O7.
Цитата 1:
Our modernist version of mac and cheese owes its chemistry to James L. Kraft, who in 1916 patented the first American cheese slice. He showed that sodium phosphate keeps the water and fat droplets mixed when the cheese is melted. We use sodium citrate, which has the same effect and is easier to find. The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses.
•Sodium citrate is a sodium salt of citric acid, which is found naturally in citrus fruits.
•You cannot substitute citric acid for sodium citrate in this recipe.
•Sodium citrate allows the proteins in the cheese sauce to become more soluble while lowering the pH of the sauce, which creates a smooth emulsion without curdling. Though citric acid will also lower the pH level, it will not work on proteins because sodium citrate does, and will, result in a soupy or grainy texture instead of a silky emulsion.
•Both sodium citrate and citric acid are referred to as “sour salt” and can be found in the kosher section of grocery stores. They are, however, different, so be sure to check the label in order to select the right one.
•You can also find various brands of sodium citrate online, such as WillPowder and Artistre, among others.
•Whisk the sodium citrate into the water or milk until it’s fully dissolved before bringing the mixture to a simmer.
•Add the cheese to the simmering liquid slowly, about one spoonful at a time.
•Use an immersion blender to blend each spoonful of cheese until it has become completely smooth and melted.
•If the emulsion breaks, bring the mixture to a full boil and then continue processing it with the immersion blender. The mixture should pull together. If this fails, add a spoonful of heavy cream and try again.
•Set the cheese sauce aside or refrigerate it while you cook the pasta. It will last up to one week when refrigerated, or up to two months when frozen.
•This recipe works great with a variety of cheeses, so use whatever combination you like. Some of our favorites include using Jack and Stilton and folding in roasted bell peppers and wilted baby spinach; Gorgonzola and fontina with walnuts and sautéed mushrooms; Gruyère with roasted cauliflower and roasted tomatoes; sharp cheddar and Swiss with roasted apple and crispy bacon bits; and goat Gouda and cheddar with caramelized onions and black olives. The possible combinations are endless!
Цитата 2:
The reaction is: C6H8O7(aq) + 3NaHCO3(s) -> 3H2O(l) + 3CO2(g) + Na3C6H5O7(aq)
Basically, to get 100g of trisodium citrate:
1. Dissolve 74.45g anhydrous* citric acid in distilled water. You'll probably need around 125 mL of water to fully dissolve it (more is fine, but it'll take longer to boil off).
2. Add 97.66g sodium bicarbonate (baking soda) slowly. It will produce a fair amount of carbon dioxide (about 2 soda siphon chargers worth). Citric acid+baking soda+water is the reaction behind many fizzy bath bombs.
3. Boil off the water; what remains is sodium citrate. This can be done in a 175C/350F oven (though it should be possible to use higher temperatures as sodium citrate is apparently stable below about 300C/575F). Breaking it up periodically while it's solidifying seems to help the result end up closer to a powder.
* If you don't know if your citric acid is anhydrous (for what it's worth, my unlabeled citric acid was), you can convert it to anhydrous with heat. Wikipedia says this occurs above 78C (and citric acid decomposes at 175C) so baking it for an hour or so at 135C/275F should probably convert whatever you started with to anhydrous citric acid (which is weakly hygroscopic so it's probably best to keep it in a sealed container).
If you know you have the monohydrate variety, you can measure out 81.43g of it instead. Or if you don't want to bother, you could just use 74.45g of whatever citric acid you have and stop adding baking soda when it stops foaming (somewhere between 89.29 and 97.66 grams) or when the pH is neutral/slightly basic.
I ran this by a chemist friend of mine and he said a quick and dirty method would be to add baking soda saturated water to solid citric acid until it fully dissolves and stops bubbling (might have some overshoot, but you can add more acid to fix this). He pointed out that distilled water is useful because citrate will preferentially bind to Ca2+ over Na2+ if there is calcium present in the water, though slight impurities probably aren't a big deal. Lastly, he mentioned it should be possible to avoid making the sodium citrate beforehand (i.e., add the citric acid and baking soda in the cheese recipe, which is more or less what emannths suggests).
- Sharif
Воплощение Дэнни:
The quantities I used were:
7 grams Lieber’s Sour Salt (what I could find locally)
10 grams Baking Soda
210 grams Water
226 grams Sharp Cheddar
The sour salt package did not specify if it was sodium citrate or citric acid but when I mixed it with a little baking soda and water I got a fizzing reaction so I determined it must be citric acid.