<![CDATA[citric acid use]]>i do have food grade citric acid on hand. it does not say encapsulated but does say approved for food use. will this work in my snack sticks and summer sausage?? if so same amounts as encapsulated??
thanks in advance
opa

]]>https://waltonsdev.nodebb.com/topic/5336/citric-acid-useRSS for NodeFri, 11 Sep 2026 01:54:07 GMTThu, 19 May 2022 23:03:33 GMT60<![CDATA[Reply to citric acid use on Fri, 20 May 2022 15:31:47 GMT]]>opah73 You are very welcome

]]>https://waltonsdev.nodebb.com/post/78149https://waltonsdev.nodebb.com/post/78149Fri, 20 May 2022 15:31:47 GMT<![CDATA[Reply to citric acid use on Fri, 20 May 2022 14:20:11 GMT]]>glen thank you for the answer on citric acid…and thank you guys for this forum. it is really nice to have a place to get TRUSTED info…i will be ordering some encapsulated citric acid.
opa

]]>https://waltonsdev.nodebb.com/post/78147https://waltonsdev.nodebb.com/post/78147Fri, 20 May 2022 14:20:11 GMT<![CDATA[Reply to citric acid use on Thu, 19 May 2022 23:17:00 GMT]]>opah73 The encapsulation keeps the acid from mixing with the meat until it reaches around 135-140 F
If you add it directly it will de-nature the meat causing problems with color, taste and cohesiveness

]]>https://waltonsdev.nodebb.com/post/78117https://waltonsdev.nodebb.com/post/78117Thu, 19 May 2022 23:17:00 GMT