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Sodium Citrate is a buffer and sequestrant obtained from citric acid as sodium citrate anhydrous and as sodium citrate dihydrate or sodium citrate hydrous. The crystalline products are prepared by direct crystallization from aqueous solutions. Sodium citrate anhy- drous has a solubility in water of 57 g in 100 ml at 25°c, while sodium citrate dihydrate has a solubility of 65 g in 100 ml at 25°c. It is used as a buffer in carbonated beverages and to control ph in preserves. It improves the whipping properties in cream and pre- vents feathering of cream and nondairy coffee whiteners. It provides emulsification and solubilizes protein in processed cheese. It prevents precipitation of solids during storage in evaporated milk. in dry soups,.It improves rehydration which reduces the cooking time. It functions as a sequestrant in puddings. It functions as a complexing agent for iron, calcium, magnesium, and aluminum. Typical usage levels range from 0.10 to 0.25%. It is also termed trisodium citrate.