Louis Francois Citric Acid is a professional-grade food acidifier used to brighten flavour, adjust pH, support preservation, and help control texture in pastry, confectionery, beverages, fruit preparations, and modern culinary applications. It is a white crystalline powder with a clean, sharp acidity and no odour, and it dissolves quickly in both hot and cold preparations.
Use
Premix with other dry ingredients before adding to liquid, or dissolve in water for easier incorporation into hot sugar work, jams, jellies, and fruit gels. A practical working solution is 3 g citric acid + 30 g cold water, added near the end of cooking when you want to fine-tune final acidity and set.
Recommended Dosage
- Dehydrated potatoes, egg preparations, juices: 1–3 g/kg
- Fruit spreads, confections, glazes, syrups: 2–5 g/kg
- Brined foods, candied fruits, pâtés: 3–6 g/kg
- Ice cream, sorbet, frozen desserts: 5–10 g/kg
- Pastry mixes, butter concentrates: 30–50 g/kg
Applications / Practical Uses
- Brightens fruit flavour in jams, jellies, syrups, and beverages
- Helps control final pH in pâte de fruit, fruit gels, and pectin-based confectionery
- Useful in soft drinks, cocktail syrups, and sparkling beverage bases
- Helps stabilize flavour in fruit purées and similar preparations
- Can be used in modern pastry and molecular applications where precise acidity matters
Observations
- White or colourless crystalline powder
- Odourless, with a clean acidic taste
- Highly soluble in water
- Works well in both hot and cold applications
- Best added late in some cooked fruit preparations when you want better control over flavour and set
Origin
Produced through carbohydrate fermentation using Aspergillus niger.
At Gusta Supplies, we endeavour to secure hard-to-source ingredients and tools so the community here can enjoy a tasteful selection. We are particular about the origin of these products in respect to its cultural and technological significance. We want you to use only the best we can afford to provide.
Inventory Last Updated: May 13, 2026
