Anthony'sPremium Sodium Citrate, 1.5 lb, Non GMO, Food Grade, Emulsifier

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.

Love it for homemade cheese sauce. The sauce does not break!

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!

Made some brisket queso and some Mac n cheese with this.Super smooth and silkyWill not clump or separateBest cheat for the smoothest break free sauceLove it

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

You will not believe me when I tell you the chemical formula for Sodium Citrate spells out Nacho!Trisodium citrate has the chemical formula of Na3C6H5O7. It is sometimes referred to simply as "sodium citrate"At the supermarket I but the cheap 8 ounce on sale mild cheddar, I grate it myself to avoid the saw dust added to already graded cheese to keep it from caking. Saw dust is cellulose, read the ingredients list "Powdered Cellulose (to prevent caking)" The cellulose added to processed foods usually comes from wood pulp (saw dust) or cotton lint. It can prevent caking, such as in grated parmesan cheese, but most companies use it as a cheap filler in their “100%” grated parmesan cheeseI tried using milk as the liquid but ( 1 ) there is already enough milk in your cheese and ( 2 ) since you need to bring the liquid to a boil just before adding the grated cheese, it tends to burn. Try just water. Experiment from 0.25 to 0.75 cups of water or more.Dissolved your 10 grams of Sodium Citrate into the boiling water. The nacho sauce clumped up for me when I added less than 10 grams, just so you know if that happens to you.When the powder is fully dissolved, add the grated cheese one small to medium handful at a time, stirring continuously until fully melted. I don't let the cheese bubble so I keep turning down the heat.Only at the end do I add sliced Jalapeños or whatnot.Always eat your Nacho cheese with some greens like shredded lettuce as this stuff tastes so good you will end up eating it all. Cheese is a digestive binder so you are asking for trouble if you do not balance it with enough greens.

Needed sodium citrate for making cheese sauce and this worked great!

Used this emulsifier to make stove-top mac n cheese. Worked so well! Saw Sip n feast on the Youtubes use it, bought it and it is fantastic! The mac n cheese tasted great, and the cheese sauce was nice and consistent throughout. Outstanding product.