Sodium Citrate Powder 14 Ounce - Food Grade, Non-GMO - Emulsifier for Cheese, Spherification, and Molecular Gastronomy Cooking

I used this to make cheese sauce with milk, cheddar cheese, and a little bit of crushed red pepper flakes. It worked well, creating a silky texture for the cheese. Very easy to use, simply add a small amount, depending on the size of your batch. A little goes a long way, start with a little and see if you need more. It does not seem to affect the taste of the cheese sauce very much, which I find to be a good thing. Because a little goes a long way the size of this package should last most home users for a long time. Seemed like a good value compared to the others I have looked at. An excellent emulsifier.

I've been using this as my go-to for making nacho cheese. It has a very small-sized crystal texture in appearance, but it dissolves quickly & leaves no unpleasant sensation on your tongue. It's easy to use & store. You don't realize how much is in the bag until you physically have it in your hands. You'll think you'll never be able to use it all up before it expires, & you're probably right. Thankfully, the best before date hasn't meant much, & the products' quality doesn't diminish quickly. I've had mine for over a year passed the date & it's still just as effective as when I first opened it. I'd recommend this, even to those who don't anticipate using it a whole lot based on quality, long shelf life, & consistence of effectiveness.

Helps stabilize cheese sauces and keep them incredibly smooth. Plain and simple sodium citrate easy 5 stars!

GOOD

I am glad to have purchased this. All my sauces have more of a smooth creamy gravy texture. I made alfredo last night with sodium citrate and for the first time, my sauce didn't split after 45 minutes at rest. It is relatively tasteless/ flavorless, but I mentally think there's this tiny taste of american cheese (sodium citrate is a component of american cheese). I'm happy to use it. I like it better than corn starch for sauces.

A little too smooth for my taste. I ended up with a Velveeta-like texture in a cheese sauce I made from an online recipe using sodium citrate. I'll try it again next time I make a fondue, probably with less of this ingredient than recipes call for.

A little goes a long way.

Perfect for Creamy Mac and Cheese