I also found this information, which answers alot more questions, including the encaptulated citric acid question.
http://www.alliedkenco.com/catalog/p.../howtos/key/22
ENCAPSULATED CITRIC ACID:<SPAN style="FONT-SIZE: 10pt; FONT-FAMILY: Arial; mso-bidi-font-size: 12.0pt">Use encapsulated citric acid when making summer sausage or snack sticks and that distinctive tang, associated with reduce pH, is desired but the lengthy fermentation cycle is not. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions. You just add the citric acid to the meat at end of the mixing process (making sure that you do not grind meat again), and then blend into the meat by hand or by mixer. If using a meat mixer, mix only until the encapsulated citric acid is blended into the meat mix, usually about one minute is sufficient. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid.
Encapsulated citric acid is citric acid, a naturally occurring acid, that has been encapsulated (coated) with maltodexrine, a hydrogenated vegetable oil, which will melt at 135 degrees F. releasing the citric acid into the meat product.This prevents the citric acid from releasing and prematurely lowering the ph of your sausage meat mix. If the meatâ€[emoji]8482[/emoji]s ph drops before the protein sets at 105-115 degrees you will get a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly.
