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The 36 pages that link to Citric acid, each with the reason it gives.

• Carl Wilhelm ScheeleRelated: Scheele isolated and characterized citric acid, part of his broader work on organic substances.

• CevicheRelated: It contributes the acidity that changes the seafood’s proteins.

• Enzymatic browningRelated: Its acidity and metal binding can slow polyphenol oxidase activity.

• JamRelated: Acidity supports pectin gel formation and balances the sweetness of cooked fruit.

• CitrateRelated: Its successive proton losses produce the differently charged citrate species.

• Soft drinkRelated: It adds tartness and helps balance sweetness in many fruit-flavored drinks.

• Citrus fruitRelated: It supplies the sharp sourness associated with many citrus fruits.

• Tomato pasteRelated: Tomatoes contain citric acid, which contributes to paste’s tartness and preservation balance.

• Lime juiceRelated: It is the principal acid responsible for lime juice’s sourness.

• MozzarellaRelated: Some quick mozzarella methods use it to acidify milk before curds are heated and stretched.

• Wine acidityRelated: It contributes to wine acidity but can be metabolized by bacteria into flavor-active compounds.

• AspergillusRelated: Aspergillus niger fermentation is a major industrial route for producing this acid.

• Diet sodaRelated: It contributes tartness and helps shape the flavor of many diet sodas.

• Hibiscus teaRelated: Its sour taste resembles the tartness commonly associated with hibiscus tea.

• PaneerRelated: It can acidify hot milk and trigger the curdling needed for paneer.

• Disodium citrateRelated: Disodium citrate forms when two of citric acid’s three acidic protons are replaced by sodium.

• FungicultureRelated: Fungal fermentation makes this commodity chemical at industrial scale.

• Monosodium citrateRelated: Removing one acidic proton from citric acid gives the monosodium salt.

• Pineapple juiceRelated: It contributes to pineapple juice’s tartness and helps regulate its acidity.

• Tomato juiceRelated: Its tartness helps balance tomato juice’s sweetness and is sometimes used for acidity control.

• AmchoorRelated: It provides a familiar comparison for the sharpness of amchoor's fruit-derived acidity.

• Magnesium citrateRelated: Citrate is the counterion that forms the salt and influences its solubility.

• Shower gelRelated: It may be used to adjust a gel’s pH.