This citric acid is coated with hydrogenated vegetable oil which will melt and release into the meat product at 135 degrees F. Add to Summer Sausage and snack sticks to develop a tangy taste. Encapsulated citric acid should be added near the end of the processing cycle as not to rupture the capsules during the mixing cycle. Usage is 3 oz for 25 lbs of meat. 2 oz bag.