John Belvedere I am planning on using the Taste of Italy by itself not in conjunction with ECA. They both do the same as regarding the acidity level. The benefit of using the fermentation would be to also add a depth of flavor.
Can you use encapsulated citric acid or fermentation for snack sticks while using the Sure gel as a binder? I know it has phosphates in it and I’m curious if the phosphates will negate the effects of the acid.