Trisodium Citrate · Buffering Agent, Sequestrant & Emulsifying Salt for Food & Beverage

Key characteristics

• Chemical name: Trisodium 2-hydroxypropane-1,2,3-tricarboxylate (commonly supplied as trisodium citrate dihydrate).
• E-number: E331(iii) (sodium citrates).
• Synonyms: trisodium citrate, sodium citrate, sodium citrate dihydrate.
• Form: usually a white, free-flowing crystalline material, offered in granular and fine granular/powder grades to match process needs.
• Taste & impact: mild saline note with low inherent sourness; mainly used for buffering, chelation and functional effects rather than direct acid taste.
• Solubility: very soluble in water, forming clear solutions at typical use levels.
• Buffering behaviour:
  • Forms citrate buffer systems with citric acid,
  • Used to maintain stable pH in mildly acidic to near-neutral range in beverages, dairy and sauces.
• Chelating properties: binds metal ions such as Fe³⁺ and Cu²⁺, helping reduce oxidative off-flavours, colour changes and vitamin degradation.
• Emulsifying salt function:
  • In processed cheese and cheese sauces, trisodium citrate helps solubilise casein,
  • Improves emulsion stability, meltability and sliceability when used with other emulsifying salts such as phosphates.
• Regulatory & labelling:
  • Typically labelled as “trisodium citrate”, “sodium citrates (E331)” or “acidity regulator (E331)”, depending on local rules,
  • Contributes to product sodium content, which must be considered for nutrition labelling and low-/reduced-sodium claims.

Atlas works with R&D teams to design citrate buffer systems, emulsifying salt blends and chelation strategies that meet taste, stability, texture and labelling targets across beverages, dairy, cheese, meat and other applications.

Indicative specification points

Specification details are aligned with food-grade standards and customer requirements. Typical trisodium citrate dihydrate parameters include:

• Assay: generally around 99.0–101.0% trisodium citrate dihydrate on specified basis.
• Appearance: white, crystalline granules or powder, free from visible foreign matter.
• Identification tests: confirm citrate structure and sodium salt according to pharmacopeial/food methods.
• Loss on drying: controlled to reflect the dihydrate form and ensure consistent functionality.
• pH of solution: within defined range at specified concentration (e.g. 5–9 depending on test method and wording), ensuring batch-to-batch consistency.
• Water-insoluble matter: kept low to secure clarity and clean appearance in solution.
• Sulphated ash / total ash: limited in line with food standards.
• Heavy metals and specific impurities: tightly controlled to meet food ingredient and beverage-grade requirements.
• Conductivity and clarity of solution: monitored to ensure high purity and suitability for clear beverages.
• Particle size distribution: bulk and fine grades available for cheese, beverages, dry blends and tableting.
• Microbiological profile: low counts consistent with inorganic/organic salt produced under hygienic conditions.

Each shipment is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, contaminants and pesticide data, origin, Halal/Kosher certifications and more) can be provided from approved producers to support audits and regulatory dossiers.

Beverages & nutrition systems

• Carbonated soft drinks & flavoured waters – used in combination with citric acid to form citrate buffers that stabilise pH, improve flavour balance and shelf-life.
• Juices, nectars & fruit drinks – adjusts acidity and buffer capacity to manage fruit variability, vitamin stability and sensory profile.
• Energy, sports & electrolyte drinks – supports pH control, mineral compatibility and taste in electrolyte and vitamin systems.
• Powdered beverage mixes – provides buffering and chelation in instant drink powders, helping maintain colour and flavour stability during storage.
• Nutrition & medical foods – used in oral nutrition supplements, meal replacements and fortified drinks to control pH and maintain compatibility between proteins, minerals and vitamins, subject to category regulations.

Processed cheese, cheese sauces & dairy

• Processed cheese slices & blocks – acts as an emulsifying salt to solubilise casein, stabilise fat–protein emulsions and adjust pH for desired melt, stretch and sliceability.
• Spreadable and cream cheeses – supports emulsion stability, smooth texture and spreadability when used alongside phosphates and other emulsifying salts.
• Cheese sauces & processed cheese preparations – improves heat stability, viscosity and mouthfeel in ready-to-use sauces and processed cheese products.
• Dairy and plant-based beverages – contributes to pH control, protein stability and mineral compatibility in milk drinks, cocoa beverages and plant-based analogues.

Meat, poultry & seafood

• Injection brines & marinades – used with phosphates, salts and proteins in brines to help manage pH, chelate metals and support water-binding.
• Cooked and cured meats – assists in maintaining colour, flavour and yield, especially in combination with antioxidants and other functional ingredients.
• Seafood products – can support texture and colour stability in certain seafood applications, subject to local regulations and sensory optimisation.

Confectionery, jams, sauces & other foods

• Jams, jellies & fruit preparations – works alongside citric acid to stabilise pH for pectin gelation, colour retention and shelf life, while contributing minimal sourness.
• Confectionery – in some gummy, jelly and powder confectionery it acts as a buffer and can moderate acid impact on texture and flavour.
• Sauces, ketchups & dressings – supports pH control, chelation and flavour balance in tomato-based sauces, condiments and dressings, often together with other acids.
• Canned vegetables & ready meals – contributes to pH stability and mineral management in selected canned or retorted foods.

Formulation & process guidance

• Typical dosage ranges (to be optimised case-by-case):
  • Beverages & juices: often 0.05–0.3% in finished product, depending on buffer capacity and flavour profile,
  • Processed cheese & cheese sauces: part of total emulsifying salt system, with combined emulsifying salts typically in the 2–4% range, subject to local regulations,
  • Meat brines & marinades: usage levels set to achieve pH control and chelation without exceeding sodium targets.
• Synergies & combinations:
  • Commonly used with citric acid to form buffer systems with defined pH and sourness,
  • In processed cheese, effective in blends with polyphosphates, orthophosphates and other emulsifying salts,
  • Supports antioxidant systems with ascorbic acid and other antioxidants by binding pro-oxidant metals.
• Sodium & nutritional considerations:
  • Trisodium citrate contributes to the product’s sodium content; important for nutrition labelling and reduced-sodium designs,
  • Alternative strategies (e.g. partial replacement with potassium salts) can be evaluated for low-sodium concepts.
• Process aspects:
  • High solubility allows addition in dry blends, premixes or direct solution,
  • Sequence of ingredient addition can influence protein functionality and emulsion stability in cheese and dairy systems,
  • In beverages, both pH and buffer capacity should be measured to ensure stable product performance over shelf life.
• Regulatory & labelling:
  • Manufacturers must confirm permitted uses, maximum levels and E-number labelling in each destination market,
  • Classification as acidulant, acidity regulator, emulsifying salt or sequestrant may vary by regulation and application.

Quality & documentation

• Supplied as food-grade trisodium citrate (E331) with agreed specifications for assay, impurities, particle size and physical properties.
• Each batch is provided with a Certificate of Analysis (COA) and a technical data sheet describing key test parameters and methods.
• Additional documentation can include GMO status, allergen declarations, dietary suitability (e.g. vegetarian/vegan), contaminants and heavy metals, pesticide residues, origin, and Halal/Kosher certificates, depending on selected grade and producer.
• Manufacturing sites typically operate under recognised quality and food safety management systems such as HACCP and FSSC/ISO 22000, with further certifications available on request.
• Customers remain responsible for regulatory compliance, permitted uses, maximum levels, labelling and nutrition/health claims in each destination market.

Packaging, storage & logistics

• Standard packaging: usually 25 kg multi-wall paper bags with inner liners to protect against moisture uptake, caking and contamination; big bags may be available for large industrial users.
• Suitable for full-container or mixed-container shipments alongside other acidulants, buffers and functional ingredients.
• Store in a cool, dry, well-ventilated area, away from moisture, odour-intensive materials and direct sunlight to maintain free-flowing properties and consistent performance.
• Typical shelf life is defined in the product specification and COA; customers should confirm solubility, caking behaviour and buffer performance over intended storage conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (beverages, processed cheese, cheese sauces, dairy, meat and poultry brines, jams/jellies, confectionery, sauces, nutrition, etc.), target pH and buffer range, sodium and mineral constraints, annual volume, preferred particle size, packaging needs, documentation/certification requirements (Halal, Kosher, non-GMO, etc.) and destination markets. Our team will recommend suitable trisodium citrate grades and integrated system concepts.