Cake decoration gels

What is the role of sodium citrate in cake gels? Will it has a negative impact on structural properties of gels?

1. Yuri Nasbath reply

   Sodium.citrate is likely used as Buffer..just like in gelled desserts where gums and acidulants are present .

2. Jeedu reply

   Is it necessary to add sodium citrate for gelling?

3. Yuri Nasbath reply

   It's a stabilizer, as too much acid will have destabilizing effect on the gel structure.

4. Wayne Van Nieuwenhuizen reply

   What is the gelling agent you are using to gel the colourants in.?

5. Food R&D Emeritus reply

   Usually pectin..

6. Food & Material Scientist reply

   Guess its not just sodium citrate that is added, because sodium citrate is helping to stabilize the pH. What are the other gelling agents present in your product. And structure is…