Encapsulated citric acid is a acidulant that is encapsulated with hydrogenated vegetable oil which will melt when cooked. It adds a “tangy flavor associated with sausages and snacks by lowering the pH level. Encapsulated citric acid can enhance the shelf stability when added as it acts a a nitrite (cure).
Recommended usage: 12 ounces per 100lbs of meat to achieve target pH of ~4.9. Performance will vary based on your fat content and impact of seasonings.
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