I made some lemon lime syrup this weekend, per the recipe. I have to say, it wasn't as thirst quenching as I was anticipating. Definitely lemon limey. Very sweet per the recommended ratio. I wanted it to be more acidic.
I subsequently doubled the citric acid in the syrup and thought it tasted better. I tripled it in one batch, and it seemed the citric acid was leaving a chemical aftertaste. I'm wondering if one of the experts can weigh in more deeply on the contributions of phosphoric acid, and the safe limits of experimentation.
It's a little unnerving buying the stuff. For one, the only company that sells it on amazon is a biodiesel company. The bottle says "Food Grade" on it, and right below that it says "do not swallow." I got a whole liter in the mail and found myself using an eye dropper to measure out the miniscule portion required by the recipe!
Whereas with citric acid I am willing to go willy nilly with testing, this ingredient I would appreciate some guidance on. Don't want to melt my throat...But rather than just ask how much phosphoric acid I can use, it would be more interesting to discuss it, along with the other acids in the contact of how to experiment with all of them: what effects each has, when each reaches the limits of its positive contributions, and how the taste gets affected when positive traits trend into negative territory.
