Premium Sodium Citrate, 1.5 lb, Non GMO, Food Grade, Emulsifier

Huge bag at a good price from a company I trust. I use this exclusively for making cheese sauces, and it works wonderfully. It does add some flavor to your sauce, so be prepared. We like it, sort of a salty flavor. It enhances the cheese sauce in my opinion. I lived my entire life thinking you couldn't make cheese sauce from certain cheeses, and always thought it would be cool to have a Swiss Cheese Sauce for ham sandwiches. Now we can! I'm sure there are other uses for this, but I don't know what they are, and I expect this bag will last me for years.

I actually bought this thinking that I would use it to keep home made keto ice cream from freezing all the way solid, but then found out that it is mostly used to melt cheeses smoothly, etc. So I just tried it for a mac and cheese and that was the easiest cheese sauce I've ever made. The only reason I didn't give it a FULL 5-stars is because it really doesn't give a clear indication as to how it should be used. I think you have to go to the website and read about it there, etc. instead of it being in a little chart right on the bag. No time for that. I had heard that it doesn't take much, so just used a couple dashes in my sauce and it worked perfectly and tasted great. I would definitely get this again, but with this size bag I think it will last for years. Thanks!

Any cheese into the perfect cheese sauce. Doesn’t take much, either. A good start that wins every time, use this with smoked Gouda and your favorite pasta. You won’t be disappointed! You may have seen this trick, mixing either vinegar and non-aspirin alka-seltzer OR lemon or lime juice and baking soda to get sodium citrate - this is what can emulsify cheeses into smooth creamy sauces.

If you use too much, especially when trying to make a good jalepeno jack cheese dip, it comes out very salty.

I’ve been playing mad scientist in my kitchen with these little white crystals and wow—my homemade cheese and candy have never been smoother. A teaspoon dissolves effortlessly, and suddenly sauces cling perfectly instead of splitting. It feels like unlocking a secret level where every recipe just levels up in texture and consistency. What really gets me is how clean it is—no weird aftertaste, no fillers, just pure functionality that works exactly as promised. I’ve even used it to tame bitter citrus and boost creamy flavors, and it’s become my go-to trick whenever a dish needs that extra bit of magic. Plus, one 1.5-pound bag lasts forever, so I’m set for all my late-night cooking experiments. If you’re into kitchen hacks that feel like real sorcery, this is your backstage pass.