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Most salts have fairly high heat tolerance or burning temperatures compared to things like sugar, probably why sodium citrate works well for this task while use of other biological emulsifiers such as soy lecithin do not. Although, many cheeses have lecithin added during the creation process.
Most salts have fairly high heat tolerance or burning temperatures compared to things like sugar, probably why sodium citrate works well for this task while use of other biological emulsifiers such as soy lecithin do not. Although, many cheeses have lecithin added during the creation process.