Sodium citrate Property

Melting point:

300°C

Density 

1.008 g/mL at 20 °C

FEMA 

3026 | SODIUM CITRATE

storage temp. 

2-8°C

solubility 

Water (Slightly)

form 

Liquid

color 

White to off-white

PH

8.59(1 mM solution);8.9(10 mM solution);9.04(100 mM solution);9.26(1000 mM solution)

Odor

at 100.00?%. odorless

Water Solubility 

Soluble in water.

Sensitive 

Hygroscopic

λmax

λ: 260 nm Amax: ≤0.1

Stability:

Hygroscopic

InChIKey

HRXKRNGNAMMEHJ-UHFFFAOYSA-K

LogP

-0.280 (est)

CAS DataBase Reference

68-04-2(CAS DataBase Reference)

EPA Substance Registry System

Trisodium citrate (68-04-2)

Safety

Hazard Codes 

Xi,C

Risk Statements 

22-40-48/20/22-41-37/38-36-35

Safety Statements 

36-24/25-39-26-45-36/37/39

WGK Germany 

2

RTECS 

GE8300000

F 

34

TSCA 

Yes

HS Code 

29181500

Hazardous Substances Data

68-04-2(Hazardous Substances Data)

Toxicity

LD50 in rats, mice (mmol/kg): 6.0, 5.5 i.p. (Gruber, Halbeisen)

Hazard and Precautionary Statements (GHS)

Sodium citrate Chemical Properties,Usage,Production

Description

Sodium citrate may refer to any of the sodium salts of citric acid (though most commonly the third):
Mono sodium citrate
Di sodium citrate
Tri sodium citrate
As food additives, the 3 forms of the salt are also collectively known by the E number E331.

Description

Trisodium citrate has the chemical formula of Na₃C₆H₅O₇.It is some times referred to simply as sodium citrate, though sodium citrate can refer to any of the three sodium salts of citric acid. It possesses a saline, mildly tart flavor. For this reason, citrates of certain alkaline and alkaline earth metals (e.g. sodium and calcium citrates) are commonly known as "sour salt" (occasionally citric acid is erroneously termed sour salt).

Chemical Properties

White to off-white crystalline powder

Chemical Properties

Sodium citrate is odorless and has a pleasant, acid taste. Sodium citrate is anhydrous or contains two molecules of water of crystallization

Occurrence

Citric acid and its salts occur naturally in many plants and animals.

Uses

Alkalizer (systemic).

Uses

sodium citrate may be used in cosmetic formulations as an alkalizer and to bind trace metals in solutions (by means of a chelating action). It is the sodium salt of citric acid.

Uses

Sodium Citrate is a buffer and sequestrant obtained from citric acid as sodium citrate anhydrous and as sodium citrate dihydrate or sodium citrate hydrous. the crystalline products are prepared by direct crystallization from aqueous solutions. sodium citrate anhy- drous has a solubility in water of 57 g in 100 ml at 25°c, while sodium citrate dihydrate has a solubility of 65 g in 100 ml at 25°c. it is used as a buffer in carbonated beverages and to control ph in preserves. it improves the whipping properties in cream and pre- vents feathering of cream and nondairy coffee whiteners. it pro- vides emulsification and solubilizes protein in processed cheese. it prevents precipitation of solids during storage in evaporated milk. in dry soups, it improves rehydration which reduces the cooking time. it functions as a sequestrant in puddings. it functions as a complexing agent for iron, calcium, magnesium, and aluminum. typical usage levels range from 0.10 to 0.25%. it is also termed trisodium citrate.

Uses

Trisodium Citrate is a buffer and sequestrant that is the trisodium salt of citric acid. see sodium citrate.

Uses

Sodium citrate is also known as citrate of soda, the white crystals or granular powder was obtained by neutralizing citric acid with sodium carbonate. It is soluble in water but less so in alcohol. Sodium citrate was used as a preservative in albumen papers.

Application

2 – 1 - Food
Sodium citrate is chiefly used as a food additive E331, usually for flavor or as a preservative. Sodium citrate is employed as a flavoring agent in certain varieties of club soda. Sodium citrate is common as an ingredient in Bratwurst, and is also used in commercial ready to drink beverages and drink mixes, contributing a tart flavour.
2 – 2 - Buffer
As a conjugate base of a weak acid, citrate can perform as a buffering agent or acidity regulator, resisting changes in pH. Sodium citrate is used to control acidity in some substances, such as gelatin desserts. It can be found in the mini milk containers used with coffee machines. The compound is the product of antacids, such as Alka- Seltzer, when they are dissolved in water.
2 – 3 - Medical uses
In 1914, the Belgian doctor Albert Hustin and the Argentine physician and researcher Luis Agote successfully used sodium citrate as an anticoagulant in blood transfusions. It continues to be used today in blood collection tubes and for the preservation of blood in blood banks. The citrate ion chelates calcium ions in the blood by forming calcium citrate complexes, disrupting the blood clotting mechanism.
Sodium citrate is used to relieve discomfort in urinary tract infections, such as cystitis, to reduce the acidosis seen in distal renal tubular acidosis, and can also be used as an osmotic laxative. It is a major component of the WHO Oral Rehydration Solution.

Definition

ChEBI: Sodium citrate is the trisodium salt of citric acid. It has a role as a flavouring agent and an anticoagulant. It contains a citrate(3-).

Preparation

Produced by the neutralization of citric acid with sodium hydroxide or sodium carbonate. May be prepared in an anhydrous state or may contain 2 mole of water per mole of sodium citrate.

General Description

Citric acid trisodium salt corresponds to a molecular weight of 258 Da. It has high sodium content and sieving coefficients.

Biochem/physiol Actions

Citrate Concentrated Solution or sodium citrate is an anticoagulant used for collecting blood samples. It is useful in coagulation testing and for the erythrocyte sedimentation rate. Sodium citrate eliminates calcium, which is known to mediate coagulation.

Food additive

Sodium citrate is some times used as an acidity regulator in drinks, and also as an emulsifier for oils when making cheese. It allows the cheeses to melt with out becoming greasy. Consider the following quote from Modernist Cuisine:
Our modernist version of mac and cheese owes its chemistry to James L. Kraft, who in 1916 patented the first American cheese slice. He showed that sodium phosphate keeps the water and fat droplets mixed when the cheese is melted. We use sodium citrate, which has the same effect and is easier to find. The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses.

Purification Methods

Crystallise the salt from warm water by cooling to 0o. [Beilstein 3 III 1100, 3 IV 1274.]