Citric acid is naturally present in many fruits and in particular citrus fruits.
1 to 2 g for 3 kg of final preparation. Simply dissolve it completely.
Used as a replacement for lemon juice but at a lower concentration than diluted juice to: improve the preservation of food (jams, sweets, preserves, meats, ready meals...) by reducing the spectrum of bacteria that can develop, and add a tangy taste to drinks.
Repeated use of citrate is not recommended for people with impaired kidneys.
The high acidity of products can be masked by the natural presence (lactose in milk or fructose in citrus fruits) or voluntary presence (sodas, candies...) of sugar.