Citric Acid Substitutes
This common household fruit juice is a great substitute for citric acid, offering a similarly sour flavor with additional vitamin C. On average, there are 3 grams of citric acid in one juiced lemon. Add 4-5 tablespoons of per 1 tablespoon of citric acid powder. If using lemon as a substitute, it may be worth slightly reducing other liquid ingredients in order to maintain the overall consistency of the recipe.
Often used as a souring agent in wines, this grape-sourced acid is also sold as a powder. The taste is stronger and a reduced amount is recommended: begin with half of the amount listed for citric acid and increase according to taste if needed. For the substitution of citric acid, it is important not to confuse tartaric acid with cream of tartar, as the first is water soluble and the latter is not.
White Distilled Vinegar
is an acid which is mild like citric acid and as a substitute offers a similarly sour flavor. Start by tripling the amount of vinegar for the citric acid in the recipe and add more to taste. Although it is possible to use other vinegar types, be aware that stronger vinegar may change the overall taste of your dish. Like lemons, you will want to reduce other liquids in the recipe so as to maintain the overall consistency of the dish.
CrushedC tablets can be a preservative substitute for citric acid, and can provide a sour tang in simple . It is possible to substitute these two at a 1:1 ratio.
Although also present infruits and , vitamin C is not technically known as citric acid, but rather an acid. However, in some cases, the two different acids can perform similar functions in recipes.