Sodium citrate is the base of citric acid, which is a weak organic acid with three carboxylic acid groups and as a result it dissociates three H+, and with three PKa values, PKa1 = 3.14, PKa2 = 4.77 and PKa3 = 6.39. 

Generally, sodium citrate acted as one flavoring agent, buffer, emulsifier, and preservative in foods and beverages. In the food processing, especially in the cheese products, it is used to prevent the separation of oil and protein, in other foods, it is used together with citric acid to make the taste better, and to adjust the PH by rrducing the acidity of the foods. In bakery foods, such as akes and pastries, sodium citrate is used to regulate the pH of dough, which can affect the texture and rise of the baked goods. Besides, it prevents food spoilage to keep food store longer, for which it is also a preservative.  

In other industries, it is used as an anticoagulant and prevent blood from clotting by combining calcium ion.

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