Sodium Citrate Dihydrate · Buffer, Sequestrant & Emulsifying Salt for Food & Beverage (E331)

Key characteristics

• Identity: citrate salt (commonly supplied as trisodium citrate dihydrate for food applications).
• E-number: E331 (sodium citrates; specific citrate type may be defined by grade/specification).
• Form: white crystalline powder or granules; free-flowing and easy to dose in dry blends.
• Solubility: readily soluble in water; forms clear solutions at typical use levels.
• Taste & sensory: mild salty/sour buffering character; helps round and stabilise acidity in beverages and foods.
• Buffering behaviour:
  • Resists pH changes in formulations where acidity must remain stable,
  • Works synergistically with citric acid to create controlled citrate buffer systems.
• Chelation (sequestration): binds trace metal ions that can drive oxidation, colour change and flavour instability.
• Functional roles in foods:
  • Acidity regulator and buffer in beverages, dairy and sauces,
  • Emulsifying salt in processed cheese and cheese sauces to support stable melt and texture,
  • Stabiliser in confectionery, gel systems and dry mixes where pH control matters.
• Labelling: typically declared as “sodium citrate(s)” or “acidity regulator (sodium citrates)” with E-number declaration where required.

Atlas supports formulation teams in selecting the correct citrate type (anhydrous vs hydrated form), particle size and dosing strategy to meet pH targets, sensory requirements and process conditions.

Indicative specification points

Specifications depend on the chosen grade (FCC/food grade, pharmacopeial, etc.) and customer requirements. Typical parameters for sodium citrate dihydrate include:

• Assay (anhydrous basis): typically around 99.0–100.5% (as agreed by specification).
• Loss on drying / water of crystallisation: controlled range consistent with the dihydrate form.
• Appearance: white crystalline powder/granules; clean, free from foreign matter.
• Solution clarity: clear and colourless in aqueous solution at specified concentration.
• pH (e.g., 5% solution): defined range suitable for buffering performance and quality control.
• Insoluble matter: low, supporting clean dissolving performance.
• Heavy metals and specific impurities: restricted to meet food ingredient standards (limits defined in the specification).
• Particle size options: available to support fast dissolution, consistent flow and accurate dosing in production.

Each shipment is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen statements, dietary suitability, contaminant/heavy metal declarations, Halal/Kosher certificates and others) can be provided based on the producer and selected grade to support audits, registrations and customer specifications.

Beverages & dry beverage mixes

• Carbonated drinks, flavoured waters and functional beverages – stabilises pH and smooths acidic taste when paired with citric acid.
• Powder drink mixes – improves flavour balance, reduces harsh sourness and supports consistent reconstitution.
• Juice-based and fruit preparations – helps maintain target acidity and can support colour/flavour stability by chelating trace metals.

Dairy & plant-based products

• Dairy drinks and cultured-style products – fine-tunes pH and helps manage acid stability during storage.
• Plant-based beverages and desserts – supports buffering and sensory balance in formulations where pH affects protein stability and flavour.
• Ice cream and frozen desserts – used in some systems to manage acidity and support flavour/colour stability.

Processed cheese & cheese sauces

• Processed cheese slices, spreads and blocks – acts as an emulsifying salt that supports protein dispersion and stable melt without oiling-off.
• Cheese sauces and dips – helps build smooth texture and consistent viscosity through pH management and emulsification support.
• Ready meals with cheese components – improves process tolerance during heating, holding and reheating steps.

Sauces, condiments & savoury systems

• Ketchup, dressings and mayonnaise-style sauces – stabilises pH and can help protect flavour during shelf life.
• Soups, seasonings and savoury concentrates – supports buffering and metal chelation to reduce oxidation-driven off-notes.
• Pickles and vegetable preparations – used in some recipes for pH control and to balance acidity profiles (subject to local regulations).

Confectionery, bakery & nutrition

• Gummies, jellies and gel systems – helps control pH to optimise gelling performance and flavour stability.
• Bakery fillings and fruit layers – buffers acidity and supports consistent colour/flavour in fruit systems.
• Effervescent and nutrition mixes – used as part of buffer systems alongside acids and carbonates for controlled reaction and taste.

Formulation guidance

• Dosage depends on target pH, buffer capacity needs, acid system (citric/malic/lactic, etc.), and the product category rules in each market.
• In beverage buffers, evaluate both pH and titratable acidity (TA) for the desired taste profile; sodium citrate can reduce perceived sharpness.
• For processed cheese, performance depends on the full salt system, cheese base, moisture/fat ratio and heat/shear profile—pilot trials are recommended.
• Confirm additive status, maximum use levels, labelling and category permissions with your regulatory team for each destination market.

Quality & documentation

• Supplied as food-grade sodium citrate dihydrate with agreed specifications for assay, moisture, clarity and impurities.
• Each batch is delivered with a Certificate of Analysis (COA) and a technical data sheet.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (e.g. vegetarian/vegan where applicable), contaminants and heavy metals statements, origin information and Halal/Kosher certificates depending on producer and grade.
• Production sites typically operate under recognised quality and food safety management systems such as HACCP and FSSC/ISO 22000; further certifications may be available on request.
• Customers remain responsible for permitted uses, maximum levels, additive declarations and labelling compliance in each destination market.

Packaging, storage & logistics

• Standard packaging options include multiwall paper bags with inner liner, PE bags and other formats depending on grade and supply route.
• Suitable for full-container or mixed-container shipments together with compatible acidulants, buffers and functional ingredients.
• Store in a cool, dry, well-ventilated area in tightly closed original packaging to prevent moisture uptake and caking.
• Shelf life is defined on the product specification and COA; customers should verify flowability and performance during storage.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended applications (beverages, dairy/plant-based products, processed cheese/cheese sauce, confectionery, sauces, dry mixes, etc.), target pH and buffer needs, process conditions, annual volume, preferred packaging, documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable sodium citrate dihydrate grades and complementary buffer solutions for your project.