Sour salt

Sour Salt

Sour salt, also known as citric acid, is a weak organic acid that is naturally present in citrus fruits. It is used as a natural preservative and to add an acidic, or sour, taste to foods and soft drinks. In biochemistry, it is important as an intermediate in the citric acid cycle, and therefore occurs in the metabolism of virtually all living things.

Chemical Properties

Citric acid is a weak organic acid with the molecular formula C6H8O7. It is a natural preservative which is present in citrus fruits. It is also used to add an acidic or sour taste to foods and drinks. In biochemistry, it is important as an intermediate in the citric acid cycle, and therefore occurs in the metabolism of virtually all living things.

Uses

Sour salt is used in cooking to add a sour flavor to dishes. It is often used in recipes for canning fruits and vegetables, as it helps to preserve the color and flavor of the food. It is also used in the production of some types of cheese, such as mozzarella and ricotta, to help curdle the milk.

In addition to its culinary uses, sour salt is also used in a variety of industrial applications. It is used in the production of detergents, soaps, and shampoos, and is also used as a cleaning agent and to remove rust.

Health Effects

While sour salt is generally recognized as safe for consumption, excessive intake can lead to acidosis, a condition in which the body's fluids contain too much acid. Symptoms of acidosis can include fatigue, shortness of breath, and confusion.

See Also

• Citric acid cycle
• Preservative
• Acidosis