a 2003 study by the British Journal of Sports Medicine linked a significant improvement in the mid-distance running performance athletes after ingesting sodium citrate;
effectively used as an antacid, sodium citrate has a number of practical applications, which include its cooperative interaction with anaesthetic treatment imperative for various surgeries
Food and Beverage:
carbonated water, breezers, coffee and tea are just a few of the beverages, whether alcoholic or non-alcoholic, that contain trisodium citrate due to its flavour-enhancing qualities;
breads and cake are some of the types of food that have trisodium citrate as the preservative ingredient;
the German sausage delicacy referred to as “bratwurst” has sodium citrate as its common ingredient;
regulating and resisting spikes in pH due to acidic conditions is what sodium citrate accomplishes as a buffering agent when dealing with a wide range of gelatin desserts, for instance
for medical samples that use blood collection tubes or when attempting to preserve blood stored in blood banks as much as possible, sodium citrate is used;
urinary tract infections and constipation are some of the conditions alleviated through sodium citrate interaction
automobile radiators and boilers that are covered by carbonate scale use sodium citrate as an effective cleaning agent
Although sodium citrate can technically refer to three chemical compounds – whether it’s mono-, di- or tri-sodium citrate – trisodium citrate will be further detailed as its uses and benefits outweigh the other two. Trisodium citrate, itself, exists in three forms: anhydrous, dihydrate and pentahydrate. Trisodium citrate is the sodium salt of citric acid as it takes the three hydrogen atoms away from the hydroxyl groups of citric acid and replaces it with sodium ions. It has a sour, saline taste, which explains its use as a safe food additive for enhancing flavour.
*N.B. “Trisodium citrate” and “sodium citrate” may be used interchangeably throughout this page’s description.
Less than two decades after the turn of the 20th century, Alfred Hustin and Luis Agote – Belgian and Argentine physicians, respectively – found that sodium citrate was a suitable anticoagulant when dealing with blood transfusions. In order to yield trisodium citrate, however, you must add a largely-pure sodium hydroxide or sodium carbonate with citric acid. Complete neutralization occurs followed by the crystallization of trisodium citrate pellets or powder. The non-toxic and biodegradable granular crystals that form are then used for food or industrial operations, among other things.