Judee’s Sodium Citrate 5 lb - Non-GMO, Keto-Friendly - Gluten-Free & Nut-Free for Molecular Gastronomy Cooking - Emulsifier for Cheese Sauce - Serves as Preservative - Sodium Citrate Food Grade

I purchased this to make cheese sauce and was happy to find this with a slightly smaller size but still great price on a per unit price. Since you don't need very much to make a batch of cheese sauce and I am not planning on making large quantities in the next year, I did not need the larger packages. The recipe calls for 1 tsp of sodium citrate with 1 lb of cheese. Since I have used sodium citrate in the past, I am familiar with the final texture of the cheese sauce. I followed the recipe on the back of the package using colby jack and water and 1 tsp of sodium citrate. The cheese melted but was not homogenizing/emulsifying and I had a soupy mixture of liquid and melted cheese. I did not get the proper/expected homogenized texture until I added a second tsp of the sodium citrate. Not sure if it was the cheese I chose (package does say 1 tsp or more) or if there is a potency issue. Also, previous sodium citrate I have used has a bit of a lemony flavor that did not seem to be in this batch I received. Once I adjusted the quantity used, the cheese sauce came out as good as ever. Since it is supposed to be pure sodium citrate, I am a bit confused on why it seems to have slightly different properties from the sodium citrate I have used in the past (Anthony's Premium Sodium Citrate and direct from a supplier for pharmacy industry in Egypt). Will do the job but if you are not getting a nice smooth emulsified texture than make sure you continue to add more sodium citrate until you do.

I am doing on and off oral chelation for my blocked coronary arteries using vitamin C, sodium citrate, and L-Lysine. The capsules I initially purchased cost $80 for a one-month supply, so buying in bulk saves a lot of money. The only negative is that you need to put it in a smoothie to make it palatable and to dissolve. That's okay as I use lots of other ingredients to cover up the flavor of my supplements. Here are the proportions:1/16 tsp plus 1/32 tsp vitamin C powder, 1/8 tsp plus 1/64 tsp Sodium Citrate, and 1/16 tsp from a 100 mg capsule of L-Lysine. You will need a set of small metal measuring spoons to do this.

Flavor blends in with a cheese sauce or dip melt. Smooths even Velveeta block out into a sauce instead of returning to a solid form when it gets cold.Making home made Mac and cheese with different cheeses, a much smoother sauce to cover the macaroni, broccoli, or what have you.Also works well on making home made salsa/quest dip or cheesy sauce to smother your nachos with.Might take a little experimentation to get it perfect. Just remember, a little goes a long ways. I tend to cook home-grown and organic. I’m comfortable with using some of this in my cooking to get the results that I want.Four stars because of learning curve. Worth the work. Cheddar cheese can hide any traces of the taste-it does have some, for particular consumers.

I think I watch too much youtube. LOL Saw this used to make a nacho cheese sauce that wouldn't separate, beat a path to Amazon to buy it. Wow. Just wow! I can't believe how easy it is to use and how well it worked. I even had left over cheese sauce and a week later it was still as nice as the day I made it. This really is a 'game changer' as people say. Will never make cheese sauce without it again.

Always in my keto cooking supplies!

Very happy with the product. Easy to use and it'll last a long long time since you don't need much.

Finally, I can easily make cheese dips, sauces, and so on!I've tried all sorts of recipes, and all of them reduced the flavor of sharp cheese too much for my preference. Now, additional ingredients are a choice and not a necessity.Be sure to start with the smallest amount possible of the Sodium Citrate, because it has both a salty taste PLUS a sour taste, and too much will make your sauce/dip taste unpleasant. Also, use *LOW* heat and stirring constantly --- I used the 180 deg F setting on my induction cooktop. If heated too high, OR for too long, the oil **will** separate from the solids. The solids will still be somewhat soft, but the oil won't mix back into them. --- So, just start with a minimal amount, heat slowly, and stir constantly. Remove from heat as soon as it's the smoothness you want.Generally, you're supposed to also add some liquid to the the cheese --- you weigh the cheese, and then add liquid as a percentage of that, and then add an amount of sodium citrate that's between 2.0% to 3.0% of total of the liquid plus the cheese weight. But definitely look up how to use it to get the numbers correct.

Nachos! Enough said!