Have you ever wondered how jam maintains its delightful taste and texture over time? One of the key ingredients responsible for the preservation and taste of jam is disodium citrate. In this blog, we will delve into the science behind how disodium citrate contributes to jam, its role in preserving the freshness of this beloved spread, and how it enhances the overall quality of the product.
What is Disodium Citrate?
Disodium citrate, commonly known as E331, is a food additive derived from citric acid. It comes in the form of a white, crystalline powder and is highly soluble in water. Due to its chemical properties, disodium citrate is widely used in the food industry as a preservative, stabilizer, and acid regulator. And it plays a crucial role in a jam.
Check the specifications to learn more.
| Product Name | Disodium Citrate |
| Synonyms | Disodium Hydrogen Citrate; Disodium Salt of Citric Acid; Sodium Citrate Dibasic. |
| Chemical Formula | Na2C6H6O7 |
| EC No. | E331(ii) |
| CAS No. | 144-33-2 |
| Molecular Weight | 294.10 g/mol |
| Appearance | White to off-white powder |
| Solubility | Freely soluble in water |
| Odor | Odorless |
| Taste | Slightly acidic |
| pH (1% Solution) | 3.5 - 4.5 |
What does Disodium Citrate Do in Jam?
Improving Texture
In addition to preserving the jam, disodium citrate also plays a pivotal role in enhancing its texture. It helps maintain the smooth and spreadable consistency that we all love. When disodium citrate is added to jam, it binds with the pectin present in fruits, aiding in the formation of a stable gel-like structure. This gives jam its characteristic thickness and ensures that it remains spreadable on various surfaces.
Balancing Acidity Levels
For any food product, achieving the right balance of acidity is crucial for both taste and safety. Disodium citrate acts as an acid regulator in jam production. By controlling the pH levels, it ensures that the jam is neither too acidic nor too alkaline, creating an environment where the flavors of the fruits can shine through.
Reducing Sugar Crystallization
Sugar crystallization can occur in jams during storage, leading to a gritty texture that is less desirable. Disodium citrate helps inhibit sugar crystallization, ensuring that the jam maintains its smooth and velvety texture throughout its shelf life. This is particularly important for achieving a high-quality product that consumers will love.
Synergy with Other Ingredients
Apart from its individual contributions, disodium citrate also synergizes with other ingredients in jam production. It complements the natural acidity of fruits, intensifying their flavors without overpowering them. Moreover, it enhances the sweetening effect of sugar, resulting in a perfectly balanced and deliciously sweet jam.
Enhancing Color Stability
When fruits are processed into jam, their vibrant colors can sometimes fade due to exposure to heat and light. Disodium citrate helps maintain the natural color of the fruits in the jam, ensuring that it remains visually appealing and appetizing. By preventing color degradation, disodium citrate contributes to the overall aesthetics of the product, making it more enticing to consumers.
Extending Shelf Life
Disodium citrate extends the shelf life of jam by inhibiting microbial growth, preventing oxidation, stabilizing texture, and minimizing chemical deterioration. Its multifaceted roles ensure that the jam remains fresh, safe, and delicious for an extended period.
In conclusion, disodium citrate is an essential ingredient in the world of jam-making. Its role in preserving the freshness, texture, and taste of jam is invaluable. By cooperating with disodium citrate, jam making business will continue thriving. If you need disodium citrate, please contact [email protected] to get a quotation.
