Encapsulated Citric Acid

Answer

The encapsulate dissolves at 135 degrees F. The sausage should be held at between 140 and 145 for 45 minutes for optimum performance.

Answer

For meat applications Encapsulated Citric Acid must be used and should be added and mixed after the last grind to prevent rupture of the encapsulate. The product can then be held in the cooler until ready for the smoke/ cook cycles.Encapsulated citric acid is manufactured by coating the solid granular acids with partially hydrogenated vegetable oils. This coating inhibits acid release until the coating is melted during subsequent heat processing in the cooking cycle. An acidulant must be retained in its encapsulated form to allow sufficient time for the matrix formation that occurs when salt is added to meat tissue.