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Trisodium citrate is a multi-functional food-grade additive (FDA/GB/FCC certified, non-toxic, slightly salty taste, no peculiar smell), widely used in various food processing as acid regulator, buffer, emulsifying stabilizer and chelating agent. Its core food applications are as follows:

Beverages (carbonated drinks, fruit juice, tea drinks, plant protein drinks): Adjust pH to neutralize sour taste, chelate calcium/magnesium ions to prevent precipitation and stratification, stabilize carbon dioxide and extend shelf life.

Meat products (ham, sausage, meat balls, marinated products): Improve water retention and adhesion, prevent drying after cooking; inhibit microbes to extend fresh-keeping period; maintain natural color and prevent oxidative blackening.

Dairy products (yogurt, cheese, non-dairy creamer, milk drinks): Stabilize milk protein structure to avoid stratification; adjust acidity for better taste and enhance the delicacy of dairy products.

Canned food, jam & preserved fruit: Buffer the acidity of fruits and vegetables, reduce sour stimulation; prevent oxidative discoloration and nutrient loss; extend shelf life and keep pulp intact.

Bakery products (cake, bread, pastry): Optimize fermentation effect and improve fluffiness by adjusting batter pH; prevent oxidative deterioration and extend shelf life; neutralize sour taste of raw materials.

Condiments (soy sauce, vinegar, salad dressing, sauce): Stabilize acidity to avoid souring during storage; improve emulsifying stability to prevent stratification; prevent oxidative discoloration and peculiar smell.