Citric Acid

What Is Citric Acid (Lemon Salt)?

Citric acid, sold as white crystals, gives a sour taste when dissolved in water. Despite its name ("lemon salt" in Turkish), it is not table salt (sodium chloride); it is the pure, crystallized form of the sour acid naturally found in lemon and citrus fruits.

Even a small amount gives a pronounced sourness, so it's used as a practical alternative when fresh lemon isn't available or when sourness is wanted without adding liquid. Its sourness is sharp and clean.

Nutritional Values of Citric Acid

Citric acid is a condiment used in very small amounts to add sourness; its contribution to a meal's nutritional value is negligible. Therefore no detailed nutrition table is given here; its function is to add flavor (sourness).

How Should Citric Acid Be Used?

Since citric acid gives a very strong sourness, it's used in very small amounts, to taste; it's usually added as a pinch or a knife-tip's worth. Being a pure acid, it should not be tasted directly, and in case of eye or skin contact it should be rinsed with water.

This information is general; citric acid is a food (food additive), not a substitute for medical treatment.

How Is Citric Acid Chosen?

Good citric acid is white, dry, unclumped, and labeled as "food grade." Products that are damp, clumped, or of unclear origin/purpose should be avoided; only food-grade citric acid should be used in cooking.

• Should be white, dry, and unclumped
• Should be labeled "food grade"
• Damp product should not be purchased

How Is Citric Acid Stored?

Citric acid is stored in a sealed jar in a dry place; it clumps from absorbing moisture, so the jar should be kept dry. Properly stored, it keeps for a long time without spoiling.

Using Citric Acid in the Kitchen

Citric acid is used most to balance sourness in soups, stuffed dishes (dolma-sarma), syrups, compotes, canning-pickling, and some desserts; it's also used to slow the browning of fruit. It's dissolved in water and added a little at a time.

Can Citric Acid Replace Lemon?

It can largely replace it in terms of sourness; but it doesn't give the aroma and scent of fresh lemon. It's a practical alternative when only sourness is wanted; if aroma is also wanted, lemon is preferred.

Frequently Asked Questions

Is citric acid table salt?

No; despite its Turkish name ("lemon salt"), it is not table salt. Citric acid is a sour-giving acid; it doesn't add saltiness, it adds sourness.

How much citric acid should be used?

Since it's very strongly sour, start with a very small amount like a pinch or a knife-tip's worth and increase to taste; too much makes the dish overly sour.

Why does citric acid prevent fruit from browning?

The acidic environment slows the reaction that causes browning on the surface of cut fruit; this is why citric-acid water is used to preserve the color of fruits like apples and pears.