Feb 20, 2005· Citric acid can be found in the canning section of your grocery store or at your pharmacist's. Alternately, you could try using lemon or orange juice at about 2 tablespoons per 4 cups of syrup. Either of these, however, will affect the final flavor somewhat.
Some recipes use lemon juice as a substitute for citric acid. Even though lemon juice contains a little amount of citric acid, it also contains antioxidants and vitamins that are great for your body. Find the recipe that works best for you and follow each step closely. 1. You will need: 1-cup citric acid powder; 2 cups baking soda; Essential oil
Substitute for Ascorbic acid. In some cases, some recipes you can substitute citric acid for ascorbic acid. However, if it is a canning recipe which calls for ascorbic acid to raise the ascidity of the food then you should not make a substitution. You should either find ascorbic acid …
Ascorbic acid can be used in some applications that require citric acid. Ascorbic acid is another acid found in citrus fruits. It is the chemical name for vitamin C and can provide food with a tart note while also acting as a preservative. Crushed vitamin C tablets are a good source of ascorbic acid.
1 Answer 1. active oldest votes. up vote 11 down vote accepted. Yes, I have found several sources that say that citric acid is about 4 times the strength of cream of tartar. So, mix 1 teaspoon of baking soda and 1/2 teaspoon of citric acid and use a 1/2 teaspoon of the mixture. That should work.
Ascorbic Acid cannot be substituted for lemon or lime juice or vinegar in a Pomona's recipe. It is simply Vitamin C powder. It will not lower the pH of the fruit. It is commonly used to prevent browning in cut fresh fruit or fruit that will be canned. Citric Acid and Ascorbic Acid are two different acids, with different chemical compositions.
Lemon Juice Versus Citric Acid. Each ounce of lemon juice has about 1.5 grams of citric acid, according to a study published in the Journal of Endourology in February 2009. Because lemon juice isn't pure citric acid, you can't substitute it using a 1 to 1 ratio.
Substitute 1 tablespoon of lemon juice or white distilled vinegar for every 1/2 teaspoon of citric acid called for. Making the Trade Choose a food acid to substitute according to the dish you're making.
If citric acid is not available, you can use some other souring agent instead along with Baking soda. Few readers also mention that they have used Baking Soda and Citric acid in equal measures to substitute for the fruit salt to good results.