Anthony's Sodium Citrate Powder, 1.5 lb, Non GMO, Food Grade, Emulsifier

Anthony's has become my go-to source for food chemistry ingredients, and this sodium citrate has worked exactly as expected. At this point, I consider sodium citrate a staple ingredient in my kitchen. If you've ever struggled with cheese sauces breaking, becoming grainy, or turning into a greasy mess, this is the ingredient you're looking for. The biggest benefit is that it helps create smooth, creamy, stable cheese sauces that stay emulsified instead of separating. Once I started using it, homemade mac and cheese, queso, and other cheese sauces became much more consistent and predictable. It's also the key ingredient for making homemade American cheese, which is a project every food nerd should try at least once. That may sound strange to people who only know American cheese from individually wrapped slices, but homemade versions can be fantastic. Using sodium citrate allows you to melt and emulsify real cheeses into slices that retain the meltability of American cheese while letting you customize the flavor. Want a burger cheese made from sharp cheddar, gouda, pepper jack, or smoked cheeses? This is how you do it. Beyond cooking, it's also one of those ingredients that occasionally appears in DIY projects and household experiments. I primarily keep it around for culinary use, but I've found it useful enough that it has earned a permanent place in my somewhat odd collection of food and chemistry supplies. What I like: * works well for cheese sauces * prevents separation and graininess * essential for homemade American cheese * consistent quality * useful for a variety of kitchen experiments This isn't an ingredient most people need every day, but if you enjoy cooking, food science, or making things from scratch, it's absolutely worth keeping on hand. Once you start using it, you'll find yourself reaching for it more often than you'd expect.

Huge bag at a good price from a company I trust. I use this exclusively for making cheese sauces, and it works wonderfully. It does add some flavor to your sauce, so be prepared. We like it, sort of a salty flavor. It enhances the cheese sauce in my opinion. I lived my entire life thinking you couldn't make cheese sauce from certain cheeses, and always thought it would be cool to have a Swiss Cheese Sauce for ham sandwiches. Now we can! I'm sure there are other uses for this, but I don't know what they are, and I expect this bag will last me for years.

Any cheese into the perfect cheese sauce. Doesn’t take much, either. A good start that wins every time, use this with smoked Gouda and your favorite pasta. You won’t be disappointed! You may have seen this trick, mixing either vinegar and non-aspirin alka-seltzer OR lemon or lime juice and baking soda to get sodium citrate - this is what can emulsify cheeses into smooth creamy sauces.

I ordered this I ordered this sodium citrate to use for a ferroblend cyanotype process. I recently learned of a modified cyanotype process that uses a copper sulfate based developer for cyanotype prints. This produces a result that looks strikingly different from a traditional cyanotype. With the right mix of chemicals and the right development time, you end up with a print that has deep blue shadows and copper midtones/highlights. One of the chemicals needed for this process is sodium citrate. I have a pretty well-stocked chemical shelf as I do a lot of alternative process photography, but I've never used sodium citrate before so I didn't have any on hand. I've found that all of the alternative processes I use work just fine with "standard" grade chemicals and it's very rare that I need to order a lab grade reagent. Based on the results I got, I have to say that this sodium citrate works fine. I know that sodium citrate is used in food (I've seen it listed as an ingredient on a lot of food labels) but since I did not use it for that purpose, you should probably rely on other reviewers who have used it for the purposes you are buying it for. On the other hand, if you need sodium citrate for an alternative photographic process, this product from Anthony's should work for you without issues.

If you use too much, especially when trying to make a good jalepeno jack cheese dip, it comes out very salty.

Great product for making my own high carb electrolyte drink mix

Anthony’s Premium Sodium Citrate works exactly as it should. If you want to make smooth, creamy cheese sauces using real cheese, this is the ingredient you’re looking for. It melts cheese evenly and keeps it emulsified, giving you that Cheez Whiz or melted Velveeta–style consistency without actually using processed cheese. No breaking, no oil separation — just a glossy, pourable sauce. A little goes a long way, and it’s easy to use once you understand the ratio. Great for mac and cheese, queso, cheese dips, or any recipe where you want real cheese to behave like the processed stuff. Food-grade, clean, and effective. If you cook from scratch and want professional-quality cheese sauces at home, this is a must-have. Highly recommend.

I actually bought this thinking that I would use it to keep home made keto ice cream from freezing all the way solid, but then found out that it is mostly used to melt cheeses smoothly, etc. So I just tried it for a mac and cheese and that was the easiest cheese sauce I've ever made. The only reason I didn't give it a FULL 5-stars is because it really doesn't give a clear indication as to how it should be used. I think you have to go to the website and read about it there, etc. instead of it being in a little chart right on the bag. No time for that. I had heard that it doesn't take much, so just used a couple dashes in my sauce and it worked perfectly and tasted great. I would definitely get this again, but with this size bag I think it will last for years. Thanks!