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Sodium citrate refers to the sodium salt of citric acid, recognized for its distinct tangy flavor and well-known buffering capacity. The chemical formula is C6H5Na3O7, and its molecular structure features three sodium ions bound to the citrate anion. I’ve seen sodium citrate described both as a convenient emulsifier in food and a reliable buffer in chemical labs. It exists in several physical forms—crystalline powder, white flakes, coarse pearls, clear to milky solutions, or dense solid clumps—all dissolving easily in water. Its density averages around 1.7 g/cm3 as a solid. This compound shows up in boxes labeled with HS Code 29181500 for international shipping, a sign it finds use worldwide in food, pharmaceuticals, and technical industries.
Sodium citrate stands out for its ability to resist sudden changes in pH, helping foods maintain their acidity and keeping laboratory reactions on track. In my kitchen and my chemistry sets, it shows the same willingness to dissolve into solution, forming a clear mixture at room temperature. On the shelf, sodium citrate usually looks like white granules or powder—sometimes compacted into larger, pearl-like shapes or provided as flakes. Its odorless, tart-salty taste signals its presence in drinks, processed cheese, or ready-mix desserts. Chemically, this salt remains stable under most conditions, showing low volatility with no significant smell and non-flammability. It does not easily absorb moisture from the air, yet it stays compatible with water for both dilution and cleaning.
The molecular structure of sodium citrate is straightforward yet efficient: a central citrate backbone balanced by three sodium ions. This arrangement explains its comfort in both food and technical applications. The chemical formula—C6H5Na3O7—reflects the threefold sodium substitution you notice if you start out with citric acid. In water, sodium citrate separates into citrate ions and sodium, ready to bind calcium or buffer pH as needed. I’ve personally appreciated its versatility while troubleshooting recipes, stabilizing glazes for baked goods, or regulating acidity in fruit jams. The strong ionic bonds mean it stays intact as flakes, powder, or granules until dissolved.
Commercial sodium citrate may arrive as dihydrate or anhydrous, meaning its moisture content can shift the bulk density between batches. Manufacturers cite the typical purity as above 99%, with little dust and low risk of contamination. Crystalline sodium citrate has a density close to 1.7 g/cm3, though this shifts slightly depending on packing, granule size, or moisture content. Flakes melt easily in water, and pearls tumble out of bags with little dust—qualities that appeal to suppliers and buyers alike. Bulk shipments often arrive in tightly sealed bags or drums, limiting exposure to air and humidity. In my experience, suppliers pay attention to both the appearance and particle consistency, since customers use sodium citrate for food, medical solutions, and even industrial scale detergents.
Form shapes the use-case. Solid and crystalline versions work well in recipes or when blending into tablet mixtures. Powder and flake forms disperse smoothly for quick mixing, whether for drink base production or reconstitution of buffered solutions in medical labs. Pearls provide minimal airborne dust, helpful in large-scale handling where inhalation or mess matters. Liquid forms show up in highly concentrated lab reagents or ready-to-use food additives, sometimes diluted to match particular density or molarity targets. In any form, sodium citrate mixes rapidly with water, making it simple to fit into industrial or home environments. Over the years, I’ve noticed liquid stock stays popular in quality control labs, while flakes and powder dominate baking and food science classrooms.
Solid sodium citrate holds a density close to 1.7 g/cm3, which translates well for precise measurement in the lab or kitchen. As a solution, its density depends on the concentration—dilute mixes can approximate the density of water, while saturated solutions tip the scale up with each added gram. Laboratory handbooks list a high solubility: over 70 grams per 100 milliliters at room temperature. This makes large-batch food recipes and medical infusions practical. Its buffering power holds pH steady in acidic ranges, a boon for stabilizing flavors in sodas or preventing curdling in dairy products. I’ve relied on this quality while preparing cheese sauces and high-acid sauces, finding that a touch of sodium citrate introduces creaminess and keeps texture appealing.
From a safety angle, sodium citrate ranks as a low-hazard chemical when handled and consumed as intended. It enters the market as food-grade, pharmaceutical grade, or technical grade, depending on purity and manufacturer oversight. Those standards trace back to recognized raw materials—citric acid, purified water, and sodium sources such as sodium carbonate or sodium hydroxide. Toxicology data confirms low acute toxicity rates, with no significant readings of carcinogenicity or allergenicity in regular usage. Industrial supply chains require clear labeling for chemical storage, and I’ve seen warnings not for sodium citrate itself, but to minimize excessive intake or chronic overuse. Even so, improper dust handling in the workplace may pose slight inhalation risks, and workers with sensitive skin may wish to use gloves when filling large hoppers for packaging. Sodium citrate should never be confused with industrial sodium chemicals that show much higher corrosive or reactive tendencies.
Food production takes the biggest slice of the sodium citrate market—this material provides acidity regulation, preserves shelf life, and acts as a key base in gelatin desserts, dairy blends, and soft drinks. Citizens in many regions go through sodium citrate daily, often without realizing it, since its name fades behind flavor and function. In pharmaceutical preparations, sodium citrate helps stabilize blood for laboratory analysis, buffer active ingredients in medicinal syrups, and prepare oral solutions to manage certain kidney or metabolic conditions. Chemical production and water treatment facilities draw on its calcium-binding capability for cleaning, scale prevention, and adjustment of formulation properties for detergents and plastics. As a raw material, sodium citrate flows through interconnected supply chains that must keep quality and traceability high. In all these fields, a workable knowledge of its physical, chemical, and logistical background guides better performance and safer outcomes.
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
