Any tips on how to reduce the acidity of lemon or lime juice? Like, can you just drop in some calcium carbonate, which precipitates out as calcium citrate, and then filter out the precipitate, or something like that?

@Modernist_Pantry

3 ай бұрын

You can add sodium citrate, which is a sequestrant modernistpantry.com/products/sodium-citrate.html

@roboslug7582

3 ай бұрын

@@Modernist_Pantry No worries, I got it figured out. I tried it with calcium carbonate, and it worked okay, but not great. So I did a bit more research and found an industrial process for producing calcium citrate, and I just did the inverse, using calcium hydroxide. It works WAY better, and dramatically reduces the acidity. And the citrate that precipitates out can be easily removed with basic filtration equipment. Most importantly, less acidic lemon juice opens up all kinds of possibilities for gelling, thickening, etc. that don't work well with regular lemon (or lime) juice. It also significantly reduces the amount of sugar/sweeteners I have to add to make a lemon dessert, which is nice.