Dishes with citric acid - 214 cooking recipes

In 1933 in Czechoslovakia, and in 1935 in our Leningrad, the production of citric acid from sugar was organized by biochemical synthesis using yeast fungi. Currently, citric acid is extracted from beet molasses. The European Digital Codification of Food Additives assigned the index E330 to citric acid. Functionally, this substance is an acidity regulator and antioxidant, and it also enhances the effect of antioxidants, such as ascorbic acid. Citric acid is one of the mildest compared to other food acids, has a pleasant sour taste and is very popular in the food and medical industries. There is a lot of citric acid in fruits, vegetables and berries, especially citrus fruits, pomegranates, and currants. It activates the secretion of gastric juice, through which appetite increases and food is better absorbed. Recipes with citric acid are represented by confectionery products (sweets, jams, jellies, ice cream, mousses), drinks (alcoholic and soft drinks), in which it acts as an acidifier and flavor enhancer . You only need a little bit of it. For example, only half a percent of the candy is citric acid. Some canned food recipes also call for its use, since E330 serves as a good preservative and replaces the more harmful vinegar. In the oil and fat industry, citric acid protects products from rancidity of fats, margarines and animal oil. In addition, this acid is included in cosmetics: lotions, balms, creams, shampoos, masks, hair fixatives, etc. Here it is in demand as a pH balance regulator. We preserve and acidify - we cook at home with citric acid!