Definition:

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Mineraux®Sodium citrate Health Benefits:

Sodium is the primary positively charged ion in extracellular fluid. It participates in water metabolism, ensuring water balance in the body, regulating water content and osmotic pressure, and maintaining acid-base balance. It is a component of pancreatic juice, bile, sweat, and tears. Sodium is involved in the production and utilization of ATP (adenosine triphosphate), muscle movement, cardiovascular function, and energy metabolism. It is also essential for glucose metabolism and oxygen utilization. It helps maintain normal blood pressure and enhances neuromuscular excitability. A high-sodium diet significantly contributes to calcium loss. Individuals who work in hot temperatures, engage in heavy physical labor, or sweat frequently should supplement sodium (e.g., by drinking light salt water). Sodium deficiency is generally not easily found in the human body. However, it can occur in certain circumstances, such as fasting, eating less, or when dietary sodium intake is very low due to excessive sodium restriction. It can also occur when sodium is lost due to excessive excretion in high temperatures, heavy physical labor, excessive sweating, gastrointestinal diseases, repeated vomiting, or diarrhea. Certain diseases, such as Addison's disease, can cause the kidneys to be unable to effectively retain sodium. Parenteral nutrition can cause sodium deficiency or hyponatremia, and the use of diuretics can inhibit renal tubular sodium reabsorption. Electrolyte supplementation can be achieved through dietary supplements.

Mineraux®Sodium citrate is a multifunctional food additive with extremely wide applications. It has both process regulation and certain auxiliary nutritional properties. Its production and use strictly comply with global food safety standards and plays a key role in the food industry and multiple extended fields.

Particularities of Mineraux®Sodium citrate:

Product Specifications:

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Product quality standards:

● USP, GB 1903.41, Food grade, In-house

▶Metabolic health

Mineraux®Sodium citrate Applications:

Mineraux®Sodium citrate participates in the tricarboxylic acid cycle in the human body and is ultimately completely metabolized into carbon dioxide and water, which are excreted through respiration and excretion. It does not accumulate in the body. For healthy individuals, standard doses pose no risk of toxicity.

■ Core features

Mineraux®Sodium citrate is a weakly alkaline aqueous solution (pH 7.0-9.0), which can neutralize excess acid in food and alleviate irritation. It also stabilizes the pH of the system within a certain range, preventing color and flavor deterioration caused by pH fluctuations. It is suitable for the processing requirements of a variety of foods, including beverages and dairy products. Sodium citrate has a strong chelating effect on metal ions such as calcium, magnesium, iron, and copper, preventing metal ions from catalyzing food oxidation and spoilage. It also prevents metal ions from affecting the activity of enzymes in food, extending the shelf life of food and helping to improve process stability during food processing. In complex food systems (such as ice cream and meat products), it can improve the compatibility of ingredients, enhance emulsification, prevent stratification, precipitation, and excessive ice crystals, and improve the texture uniformity and morphological stability of foods.

Mineraux®Sodium citrate is available in the following specification and contents:

☑  Mineraux®Sodium citrate 99.0-100.5%

Mineraux®Sodium citrate is widely used in the food industry due to its multiple core functions such as acidity regulation, chelation, emulsification stabilization, buffering, high safety and mild taste. It has also been extended to many non-food fields such as medicine, cosmetics, and industry.

In the food industry, Mineraux®Sodium citrate can adjust the pH of the system, mitigate the natural sourness and astringency of juice, and enhance flavor. By chelating metal ions like iron and copper in juice, it inhibits polyphenol oxidase activity, preventing browning. It also prevents metal ions from catalyzing the oxidative decomposition of vitamin C, thereby extending the product's shelf life. Sodium citrate neutralizes the pungent acidity of carbonic acid, improving the smoothness of the mouthfeel and reducing the risk of tooth corrosion. It also works synergistically with carbon dioxide to stabilize bubble shape, preventing premature dissipation and enhancing the drinking experience.

Mineraux®Sodium citrate can also help regulate osmotic pressure and, in combination with electrolytes like sodium and potassium, help maintain fluid balance. Its mild taste doesn't interfere with the overall flavor of electrolyte beverages, and its buffering properties stabilize the product's pH, preventing spoilage. Sodium citrate can be used in protein powders, meal replacement powders, and fruit-flavored solid beverages to adjust the pH after mixing and improve taste. It also prevents oxidation and clumping of ingredients, enhancing mixing stability.

In the dairy industry, Mineraux®Sodium citrate can adjust the pH of the fermentation system, creating a suitable environment for the growth and reproduction of lactic acid bacteria (optimizing the fermentation pH to 4.2-4.5), shortening fermentation time, and improving fermentation efficiency. It also prevents calcium ion precipitation in milk, improves the uniformity of yogurt texture, avoids stratification and clumping, and enhances the product's delicate mouthfeel. Sodium citrate can synergize with emulsifiers (such as glyceryl monostearate) to improve the emulsification stability of raw materials, prevent oil separation and excessive ice crystal growth, enhance the product's smooth texture and form stability, and avoid stratification and water release after melting. Sodium citrate participates in pH regulation during the curdling process, helping to form a stable cheese structure and improving its elasticity and slicing properties. It also chelates metal ions, inhibiting fat oxidation, extending the shelf life of cheese while maintaining flavor stability.

In the baked goods industry, sodium citrate can adjust the pH of dough, optimize the yeast fermentation environment (optimal pH 5.0-6.0), promote dough expansion, and enhance the fluffiness and internal texture of the product. It also chelates metal ions in flour, inhibits fat oxidation and enzymatic browning, and extends the shelf life of baked goods. Furthermore, sodium citrate can be used in foods for special medical purposes where sodium intake needs to be controlled (requiring precise dosage control). As a mild acidity regulator and buffer, it meets the digestive and absorption needs of specific populations, is metabolically friendly, and poses no risk of accumulation.

■ Production technology characteristics

The production process of Mineraux®Sodium citrate mostly adopts the fermentation method. The core is to first prepare citric acid through microbial fermentation, and then obtain the finished sodium citrate through separation, purification, neutralization, transformation and refining treatment.

This process is based on natural raw materials, is highly environmentally friendly and suitable for large-scale production. The core raw material for fermentation is a carbon source, combined with nutrients such as a nitrogen source and inorganic salts to provide conditions for microbial growth and acid production. Common carbon sources include starchy feedstocks (corn, potato, wheat), molasses (sugarcane molasses, beet molasses), and glucose mother liquor. The starchy feedstock undergoes pulverization, liquefaction, and saccharification to convert the starch into fermentable sugars such as glucose. A nitrogen source, inorganic salts, and trace elements are added to the treated carbon source solution to adjust the carbon-nitrogen ratio to 10-20:1 and the pH to 4.0-5.0 to suit the microbial metabolic needs. High-yielding strains of Aspergillus niger are primarily used industrially for their high acid production and low byproduct content. After activation, a 5%-10% inoculum is added to sterilized culture medium for fermentation. After fermentation, the fermentation broth contains citric acid, mycelium, unused nutrients, and impurities, requiring pretreatment to remove solid impurities. High-purity citric acid is obtained through separation, laying the foundation for subsequent neutralization conversion. The commonly used method is the calcium salt method, and solvent extraction and membrane separation methods can also be used. The high-purity citric acid concentrate is neutralized with a food-grade alkaline source (sodium carbonate, sodium bicarbonate, or sodium hydroxide) to produce sodium citrate.

Mineraux®Sodium citrate in aqueous solution is weakly alkaline. The alkaline products produced after metabolism can partially neutralize acidic substances produced by long-term consumption of highly acidic foods (such as meat, refined rice and flour, and processed foods), helping to maintain a stable acid-base environment and reducing the burden on the body caused by acidic tendencies.

▶ Assists in regulating acid-base balance

Mineraux®Sodium citrate has a strong chelating ability. In the intestines, it binds to harmful heavy metal ions such as lead, mercury, and copper, forming stable, poorly absorbed chelates that are excreted in feces. This reduces the accumulation of these heavy metals in the body and plays a certain role in detoxification.

▶ Assists in reducing the absorption of harmful heavy metals

Chemistry name: Sodium 2-hydroxypropane-1,2,3-tricarboxylate

CAS No.: 68-04-2

EINECS No.: 200-675-3

Chemical formula: C6H5Na3O7·2H2O

Molecular mass: 294.10 g/mol

Physical and Chemical Properties: