Below is a list of all known varieties for Sodium Citrate. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Arrowroot | Arrowroot is a starch obtained from the rhizomes (rootstock) of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava, which is often labeled arrowroot. In Kenya it is mostly confused as Nduma but that is a different variant. |
| Benzaldehyde (Almond Extract) | The chemical compound responsible for the "bitter almond" and "cherry" flavor. Used in almond extract. |
| Calcium Citrate | The "calcium" "salt" of "citric acid." "Used" as a "preservative," "firming agent," and (most commonly) "calcium" "supplement." |
| Cinnamic Aldehyde (Cinnamon Flavor) | The chemical that gives "cinnamon" its strong, spicy flavor and aroma. Used in cinnamon candy and gum. |
| Citric Acid (Anhydrous) | The "dry" powder form of citric acid. A strong, sharp, "sour" acidulant. Used in "sour" candy and as a preservative. |
| Citric Acid (Powder) | (Linked) The parent acid. A common, strong, tart acidulant used for "sour" candy and as a preservative. |
| Citric Acid (Solution) | A liquid solution of citric acid, used in beverage production to control pH and add tartness. |
| Diacetyl (Butter Flavor) | A chemical that provides a strong, "buttery" flavor. The primary flavoring in "movie theater popcorn butter." |
| Disodium Guanylate (GMP) | A flavor enhancer (nucleotide) that is also synergistic with MSG. Derived from mushrooms or yeast. |
| Disodium Inosinate (IMP) | A flavor enhancer (nucleotide) that has a synergistic, "multiplying" effect on the umami of MSG. Derived from meat or fish. |
| Encapsulated Citric Acid | Citric acid coated in a fat. Used in sausage making and baking so the acid only releases when heated. |
| Encapsulated Lactic Acid | Powdered lactic acid coated in fat, used in baking and confections. |
| Ethyl Maltol | A more potent version of Maltol (4-6x stronger). Strong "caramel" or "burnt sugar" aroma, used to enhance sweet and fruity flavors. |
| Ethyl Vanillin | A synthetic flavoring agent, 3x stronger than vanillin, with a "creamy, vanilla-like" flavor. Used in chocolate and baked goods. |
| Glutamic Acid | The amino acid itself, which is responsible for the umami taste. Found naturally in tomatoes, cheese, and seaweed. |
| I+G (IMP + GMP Blend) | A commercial blend of Disodium Inosinate and Guanylate, used as a powerful, non-MSG umami booster in snacks and instant noodles. |
| Isoamyl Acetate (Banana Flavor) | The ester responsible for the "artificial banana" (candy) flavor. Also a key flavor in "Hefeweizen" beer. |
| Lactic Acid (88% Solution) | The most common form of lactic acid. A liquid acidulant that provides a "mild, tangy" sourness (like in yogurt). |
| Lactic Acid (Powder) | A powdered, dry form of lactic acid, used in spice blends and dry mixes. |
| Liquid Smoke (Applewood) | A flavoring made from condensing the smoke from applewood. Provides a "mild, sweet, fruity" smoke flavor. |
| Liquid Smoke (Hickory) | A flavoring made from condensing the smoke from hickory wood. Used to add "smoky" flavor without smoking. |
| Liquid Smoke (Mesquite) | A flavoring made from condensing the smoke from mesquite wood. Provides a "sharper, more intense" smoky flavor. |
| Liquid Smoke (Pecan) | A flavoring made from condensing the smoke from pecan wood. Provides a "rich, nutty, and sharp" smoke flavor. |
| Maltol | A flavor enhancer that mutes bitterness and enhances "sweetness" and "creamy" flavors. Has a "caramel-like" or "cotton candy" aroma. |
| Menthol (Crystals) | The chemical from mint oil, isolated into crystals. Provides a strong, "cooling" (trigeminal) sensation. Used in mints and gum. |
| Methyl Salicylate (Wintergreen Flavor) | The chemical responsible for the "wintergreen" and "peppermint" flavor of "Pepto-Bismol" and "root beer." |
| Monosodium Glutamate (MSG) | The sodium salt of glutamic acid. A pure umami "flavor enhancer." Provides a "savory" or "brothy" taste to food. |
| Phosphoric Acid | A strong acidulant used almost exclusively in "cola" soft drinks to provide a sharp, biting, tangy flavor. |
| Potassium Citrate | (Linked) The potassium salt of citric acid. Used as a buffer, diuretic, and salt substitute. |
| Potassium Glutamate | A sodium-free alternative to MSG, also used as a flavor enhancer. |
| Sodium Citrate (Anhydrous) | A moisture-free form used in dry mixes and tablets. |
| Sodium Citrate (Solution) | A pre-dissolved liquid solution used in blood collection and as a buffer in beverages. |
| Trisodium Citrate (Dihydrate) | The most common form. A white, crystalline powder used as an emulsifying salt (for melting cheese), a buffer, or a sequestrant. |
| Vanillin (Synthetic) | The primary chemical component of vanilla, produced synthetically. The main ingredient in "Imitation Vanilla Extract." |
| Yeast Extract (High Nucleotide) | A yeast extract specifically processed to be high in IMP and GMP, used as a "clean label" flavor enhancer. |