Timeline for What's the science behind citrate's emulsifying power in cheese sauces?
Current License: CC BY-SA 4.0
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| Aug 2, 2022 at 20:12 | comment | added | Confused | Based on this, though quite rigid in a molecular sense, it seems you could expect xanthan gum's anionic nature to trap some calcium as well and function like citrate, but calcium could just act as a cross-linker and prevent the gum from doing any good. At a pH around 6, the tiny citrate is doubly anionic, which matches the doubly cationic nature of calcium--at pH 8, mostly triply anionic. | |
| Aug 1, 2022 at 22:32 | vote | accept | Confused | ||
| Jul 31, 2022 at 2:18 | history | answered | borkymcfood | CC BY-SA 4.0 |