ENCAPSULATED CITRIC ACID 1KG

Usage 7 grams per kg meat OR as per recipe.

This product is used to give the sausage a tangy flavor, by lowering the pH of the meat. 

Encapsulated citric acid is suitable for sausages that are heat-processed rather than dry-aged. After mixing it correctly, cooking the sausage, reaching at least 135° F or 150° F (depending on the product) will melt the coating. This allows the citric acid to start working its magic, lowering the pH level, preserving meat, and imparting flavor.

TIME SENSITIVE DURING THE SUMMER MONTHS. PLEASE STORE IN A COOL DRY PLACE.

PRODUCT IS SENSITVE TO WARM OR HOT PLEASE KEEP COOL