Judee's Gluten Free Sodium Citrate - 11.25 oz - Keto-Friendly, Gluten-Free and Nut-Free for Cooking and Molecular Gastronomy - 100% Non-GMO - Emulsifier for Cheese Sauce - Serves as Preservative

Judee's Sodium Citrate, I make my own Ketchups and BBQ sauces and I wanted to raise the amount of preservatives in them and so I added some Sodium Citrate to them and it seems to work fine and the ketchups and BBQ Sauces taste the same and so that was much appreciated and added value. I used in some Mac & Cheese and I have used some in some drinks and it seems to be pretty good and by that I mean I didn't notice any issues with the product. I think this Sodium Citrate plus some Monosodium Glutamate, Potassium Citrate, Magnesium Citrate, Potassium Bitartrate, and Sodium Chloride may have helped to save my life from Potassium Chloride. I cannot have KCL as it could take my life. I think that Amazon should consider pulling all KCL supplements and products and especially Glucosamine Sulfate KCL. There are people who can die from just one pill of Glucosamine Sulfate KCL and I am one of those people who can and could die from just one pill of Glucosamine Sulfate KCL so I think that Amazon should consider pulling those products and I think they should report it to the FDA and that's just a suggestion is all. Anyways, the Sodium Citrate is a great product! I hope that Judee's stays away from any and all Potassium Chloride supplements and products! I think the FDA made a mistake with Potassium Chloride and some supplements that contain Potassium Chloride or contain it as part of the molecule such as Glucosamine Sulfate Potassium Chloride and because it's a holocaust event for some! The molecule Cefuroxime Axetil seems to also mimic the action of the KCL supplements and so it to should be reported to the FDA and I don't know how to report those things to the FDA and yet they should be reported and I think Amazon should consider removing those products regardless and because they are very hazardous to some! Again, I wanted to say that the Judee's Sodium Citrate from what I can tell is a very good product. It's also very good with a sprinkle of Cream of Tartar with my Mac and Cheese! Thank You!

This is exactly the ingredient we needed to make our cheese sauce smooth and creamy. Easy to use and adds no off flavors to the cheese! Perfect! I can highly recommend!!

Judee’s Sodium Citrate is the secret superhero of my kitchen, swooping in whenever I need to transform my cheese into pure, velvety bliss! You know that scene in every cheesy romance where two lovers run in slow motion toward each other? That’s me and my homemade nacho cheese sauce now. Before Judee’s, I tried making cheese sauces that turned into clumpy messes quicker than a 10-year-old spotting veggies on their plate. But with a little sprinkle of this magic dust? BAM. Silky, dreamy cheese that coats every chip, noodle, and carb in its cheesy path with perfect consistency. Mac and cheese? Oh, it’s gourmet now. Pretzel dipping sauce? An Olympic-level snacking event. I’d put it on a shoe if society would let me. The best part? No more wrestling with mystery clumps. Thanks to Judee’s, I’m living my best, meltiest life—and if cheese is wrong, I never want to be right. So if you’re ready to level up your cheese game, grab a box of this stuff and start singing your own cheesy anthem. Trust me, your taste buds will thank you!

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.

Saw this exact brand being used on Cook's Country America's test kitchen show about Mac & Cheese. Sodium Citrate is the ingredient used in American cheese and is what makes it melt nice and smooth. Simple to use and you can make amazing Mac & Cheese. I tried about 10 variations of the recipe on the package. Landed on 1 1/2 teaspoons Sodium Citrate with 1 1/2 cups half & half. Then shred or just slice thin 2 eight ounce blocks of pepper jack cheese and 1 eight ounce block of muenster cheese. Makes perfect amount of cheese sauce for 1 pound of cooked pasta. I prefer either large shells or large elbows. Make on stove top and then dump into a deep baking dish and top with 8 ounces pre-shredded italian blend just a couple of minutes on broil to get some nice color, that's it! Watch the test kitchen episode on youtube.....they used water instead of half & half, yes water.....