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Food and Drink 
Sodium citrate is sometimes used as an acidity regulator in drinks, and also as an emulsifier for oils when making cheese. It allows the cheeses to melt without becoming greasy. Consider the following quote from Modernist Cuisine:
- Our modernist version of mac and cheese owes its chemistry to James L. Kraft, who in 1916 patented the first American cheese slice. He showed that sodium phosphate keeps the water and fat droplets mixed when the cheese is melted. We use sodium citrate, which has the same effect and is easier to find. The resulting texture is as smooth as melted American cheese, but as complex and intense in flavor as any of your favorite cheeses.
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