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

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.

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 ordered this I ordered this sodium citrate to use for a ferroblend cyanotype process. I recently learned of a modified cyanotype process that uses a copper sulfate based developer for cyanotype prints. This produces a result that looks strikingly different from a traditional cyanotype. With the right mix of chemicals and the right development time, you end up with a print that has deep blue shadows and copper midtones/highlights. One of the chemicals needed for this process is sodium citrate. I have a pretty well-stocked chemical shelf as I do a lot of alternative process photography, but I've never used sodium citrate before so I didn't have any on hand. I've found that all of the alternative processes I use work just fine with "standard" grade chemicals and it's very rare that I need to order a lab grade reagent. Based on the results I got, I have to say that this sodium citrate works fine. I know that sodium citrate is used in food (I've seen it listed as an ingredient on a lot of food labels) but since I did not use it for that purpose, you should probably rely on other reviewers who have used it for the purposes you are buying it for. On the other hand, if you need sodium citrate for an alternative photographic process, this product from Anthony's should work for you without issues.

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

Great product for making my own high carb electrolyte drink mix

Anthony’s Premium Sodium Citrate works exactly as it should. If you want to make smooth, creamy cheese sauces using real cheese, this is the ingredient you’re looking for. It melts cheese evenly and keeps it emulsified, giving you that Cheez Whiz or melted Velveeta–style consistency without actually using processed cheese. No breaking, no oil separation — just a glossy, pourable sauce. A little goes a long way, and it’s easy to use once you understand the ratio. Great for mac and cheese, queso, cheese dips, or any recipe where you want real cheese to behave like the processed stuff. Food-grade, clean, and effective. If you cook from scratch and want professional-quality cheese sauces at home, this is a must-have. Highly recommend.

A couple years ago I thought I had crafted a great mac and cheese recipe that included pepper jack, gouda, and extra sharp cheddar with crumbled bacon on top. My only problem was the cheese sauce would thicken and coagulate when refrigerated, and then I'd have to add more milk and cheese when reheating to make it palatable. I didn't realize until recently it was due to using a roux as a base. Cue some research and the discovery of sodium citrate. Every video I'd seen using the product praised its results for delivering a creamy cheese sauce, so I opted to try it. Ditching the flour, my next batch of mac and cheese incorporated one teaspoon of sodium citrate for every cup of milk (four in my case). After slowly whisking in the cheese and letting it all melt, I baked the cheese/pasta combination at 350F for 20 minutes. The result was a gooey, magnificent cheese sauce a roux simply could not rival. I am definitely sold on this. Side note: The salt itself tastes like a slightly sour version of table salt (as you'd probably expect given the name), but that flavor is completely masked in the finished product.

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!