Citric acid is a commodity chemical, and more than a million tons are produced every year by fermentation. It is used mainly as an acidifier, as a flavoring, and as a chelating agent.
Chelation describes a particular way that ions and molecules bind metal ions.
I was wondering if anyone that has used citric acid before in DIY recipes that you felt it has pulled the flavors together better or possibly even reduced the steep time.
IMHO don’t believe the hype. I feel it’s bogus. It can potentiate fruit flavors but it hasn’t ever wow’d me. If anything I probably expected too much from it.
I haven’t bought any citric acid yet. Just trying to find more out about it to see if it was worth even having. I’ve read forums mentioning it but not so much on explaining how to use it.
How do I prepare citric acid if I eventually get it for DIY use?
It comes available as a flavor concentrate just like any other flavor.
If you want the powder version so u mix it
I was told not to use the flavor lab kinds. And buying it in the store it comes dry is all. If most people are using the flavor lab kind that could explain why I haven’t read anything on mixing it in this way.