Typically used for: Adjust pH of a solution so it can be used with other hydrocolloids.
Origin: natural preservative used to add an acidic/sour taste to foods and drinks
Characteristics/Application: Citric acid can be added to ice cream as an emulsifying agent to keep fats
from separating, to caramel to prevent crystallization, or to recipes in place of fresh lemon juice.
Usage level: 1-4%