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Sodium Citrate vs. Sodium Hexametaphosphate

Matt_118984

I'm planning to make your cheese sauce for mac and cheese for Thanksgiving.

Unfortunately, my 50g supply for sodium citrate is pretty much used up at this point, and with the winter weather in the northeast, the larger supply that I ordered might not arrive in time.

Can I eliminate the sodium citrate from the recipe and increase the amount of sodium hexametaphosphate to get the same result? I still have plenty of hext left, and believe I read that they do the same things.

If this is possible, what is a good replacement ratio for hex? Also, any taste impacts or other changes I should be aware of?

Thanks!

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Chris_Young_80640

Sorry this didn't get a response sooner. Yes, it should be fine in this case. I'd start with a 1:1 ratio for replacement (although you could probably get by with less hex).

Alex_Botwinick_53693

what does the SHMP add that the sodium citrate doesnt do? Ive seen a bunch of recipes using only sodium citrate, which I have tried, but it tends to coagulate very quickly. I dont currently have SHMP, but would check it out if it makes a bit difference. Any thoughts?

n_zendrowski_hotmail_ca_507970

I am wondering the samething. Would SHMP work for making melting cheese slices? Also has anyone seen Sodium Citrate "in the wild" or only available online?