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.