otherrecipes

Grapefruit to lemon: 40 grams citric acid powder, Grapefruit to lime: 27 grams citric acid powder and 13 grams malic acid powder, Orange to lemon: 52 grams citric acid powder, Orange to lime: 32 grams citric acid powder and 20 grams malic acid powder, Pineapple to lemon: 52 grams citric acid powder, Pineapple to lime: 32 grams citric acid powder and 20 grams malic acid powder

30 grams lactic acid : 30 grams tartaric acid : 940 grams water

9 grams citric acid powder 6 grams malic acid powder 0.2 grams tartaric acid powder 50 grams phosphoric acid 1.25% solution* 260 grams water 1 gram salt

Organic grapefruit 30g, Citric Acid (0.8 × weight of peels) 24g, Malic Acid (0.2 × weight of peels) 6g, MSG (0.033 × weight of peels) 1g, Water (16.66 × weight of peels) 500ml

Organic lemon 30g or 24g, Citric Acid (1 x weight of lemon) 30g or 24g, Water (16.66 x weight of lemon) 500ml or 400ml

Organic lime 30g, Citric Acid (0.66 × weight of lime) 20g, Malic Acid (0.33 × weight of lime) 10g, Water (16.66 × weight of lime) 500ml

Organic Orange 30g, Citric Acid (0.9 × weight of peels) 27g, Malic Acid (0.1 × weight of peels) 3g, Water (16.66 × weight of peels) 500ml

Combine 1.25 grams of food-grade phosphoric acid (usually comes as a 75% solution) with 100 grams of water. Whisk to dissolve and bottle.

500g Water, 3g Methylcellulose, 0.3g Xanthan Gum, 20g Gum Arabic Start by heating up 160g of water until gently simmering. Use magnetic stirrer, to help dissolve. Won’t fully dissolve and hydrate until add cold water as well but need it to mix with the xanthan gum and gum arabic first. So let this mix for 5 minutes, then slowly add the remaining 340g of cold water into the spinning solution. Continue mixing for another 5 minutes until everything hydrates completely.