Golden Ingredients® Sodium Diacetate E 262(ii)

Citric acid is one of the most widespread acids in the plant kingdom and occurs as a metabolic product in all organisms. Lemon juice, for example, contains 5-7% citric acid. It is also found in apples, pears, sour cherries, raspberries, blackberries, currants, conifers, mushrooms, tobacco leaves, wine and even milk. Citric acid is produced industrially by fermenting sugary raw materials such as molasses and maize. Aspergillus niger strains are used for fermentation. Citric acid not only has a lime-solvent effect due to its acid effect, but also due to the formation of a calcium complex. It is often used in detergents to avoid the unpleasant smell of vinegar cleaners. However, the complexes are not heat-resistant and decompose when heated to calcium citrate which is relatively difficult to dissolve. Citric acid can be used, for example, to decalcify kettles, immersion heaters, taps, shower heads, dishwashers or washing machines. As an intermediate product of the energy metabolism (citric acid cycle), citric acid is a component of every living cell. The human metabolism converts one kilogram of it daily. In addition to its function as the most commonly used acidifier, citric acid is used in the food industry for a number weiterof technological applications. Because of its ability to form complexes with heavy metals, it receives fats, colours, flavours and vitamin content in many foods as an antioxidant. When sterilizing cream and milk and melting cheese, it prevents the protein from coagulating. Citric acid supports the reddening of meat and also improves the baking properties of doughs and flours. Citric acid is also used as a technical adjuvant in the production of edible fats and the treatment of fresh fish. Manufacture: Citric acid is produced biotechnologically with the aid of microorganisms, in particular the mould fungus Aspergillus niger. Glucose or molasses serve as the nutrient medium.

Sodium Acetate E 262(i) for professional food formulations Golden Ingredients® Sodium Acetate is an anhydrous food additive E 262(i) for professional food processing. This clearly defined single ingredient consists of 100% anhydrous sodium acetate and can be used as an acidity regulator and, in suitable applications, as a preservative. Anhydrous form with a clearly defined function Sodium acetate is the sodium salt of acetic acid. This product is supplied in the anhydrous form and is classified as E 262(i). It provides professional users with a functional ingredient that can be incorporated according to the individual formulation, process and technological objective. For bread, delicatessen products and other food applications Typical applications include bread and bakery products, fish and fish products, delicatessen salads, mayonnaise and salad dressings, as well as canned and jarred fruit and vegetables. This makes sodium acetate suitable for professional processors working with a variety of product concepts and requiring a versatile functional additive. Targeted acidity regulation and preservation In food formulations, sodium acetate can be used for acidity regulation. In suitable applications, it is also intended for use as a preservative. The appropriate usage level depends on the product type, formulation, intended technological function and the legal conditions applicable to the respective food category. For development, production and formulation optimisation Golden Ingredients® Sodium Acetate E 262(i) is suitable both for established production processes and for product development and formulation optimisation. Its clearly defined composition facilitates controlled integration into professional formulations and technological concepts.

Baking soda – one classic with so many uses Baking, cooking, cleaning or making your own household preparations: baking soda is one of those basic ingredients you can find a new use for again and again. Golden Peanut® Baking Soda consists of 100% food-grade sodium bicarbonate (NaHCO₃), also known as sodium hydrogen carbonate. As a food additive, it is designated E 500(ii). A classic raising agent for your baking You can use baking soda to help lighten muffins, cakes, cookies, pancakes and many other baked goods. It is particularly useful in recipes containing an acidic component: when sodium bicarbonate comes into contact with citric acid or another suitable acid, carbon dioxide is released. The resulting gas bubbles can help aerate the mixture and increase its volume. Far more than a baking ingredient Baking soda has plenty of uses beyond baking. Depending on your recipe, you can use it in cooking and for many classic applications around the home, cleaning and laundry. It is also a popular basic ingredient in homemade household and personal-care preparations. If you prefer keeping a few versatile basics on hand rather than buying a separate specialist product for every task, baking soda is especially practical. Baking soda and washing soda are not the same The names may sound similar, but chemically they are two different substances. Baking soda is sodium bicarbonate (NaHCO₃), while washing soda is sodium carbonate (Na₂CO₃) and is considerably more alkaline. Especially when working with food or following a specific recipe, make sure you use the substance actually required. A versatile staple in a practical bucket The versatility of baking soda comes from its chemistry: it is mildly alkaline, can neutralise acids and can release carbon dioxide when combined with acids. These simple properties are behind many of its different uses. The bucket is particularly practical if you use baking soda regularly, need larger quantities or simply want to keep this versatile staple in stock.