What is Citric acid monohydrate ?

Citric acid is an important organic acid, also known as citric acid, colorless crystals, often contains a molecular crystalline water, odorless, and has a strong sour taste, which is easy to dissolve in water. Its calcium is easily dissolved in cold water than hot water. This nature is often used to identify and separate citric acid. Control the appropriate temperature when crystallization can obtain water -free citric acid. In the industry, the food industry, and the makeup industry, there are many uses. 

1. Beverage
 For drinks that are not filled with CO2, such as water, juice, sugar, acid, color, flavor mixtures, citric acid is used to adjust the pH to a certain acidity, so that the titration acidity of the product is between 0.25% and 0.40%. For pulp solid beverage powder, the amount of citric acid added can be increased to 1.5% ~ 5.0%. In recent years, with the continuous improvement of urban and rural people's living standards, the demand for various beverages has increased significantly, and it can be predicted that the amount of citric acid in the beverage industry will increase significantly in the future.
2. Jam and jelly
The role of citric acid in jam and jelly is similar to that in drinks, mainly regulating the pH of the product and giving the product sour taste, and the pH must be adjusted to a very narrow range that is most suitable for pectin coagulation.Depending on the type of pectin used, the pH can be limited between 3.0 and 3.4 in jam production to improve flavor and prevent sucrose crystallization and sand defects
4. In jam production,
it can improve the flavor and prevent the defect of sucrose crystallization out sand. 3. Candy citric acid added to candy can increase the sour taste and prevent the oxidation of various components and sucrose crystallization. General sour candy can contain 2% citric acid. After boiling the sugar, the citric acid is added together with the pigment and essence during the cooling process of the sugar paste. Citric acid in the production of pectin jelly can regulate the acid taste and enhance the gel strength. Anhydrous citric acid is used in chewing gum and powdered foods.
5. Frozen food
citric acid has the characteristics of chelating and regulating pH, which can strengthen the effect of antioxidants and inactivate enzymes, and can ensure the stability of frozen food more reliably. Citric acid, alone or in combination with isascorbic acid, helps extend the shelf life of frozen fish and shellfish by inactivating and chelating trace elements in enzyme systems that can cause fish spoilage and shellfish spoilage. Seafood is generally soaked in 0.25% citric acid and 0.2% isoascorbic acid solution before freezing, which is conducive to preservation and refrigeration. It is also effective for fresh pork preservation and preventing corruption. Citric acid can also inhibit the color and aroma of frozen fruits, which is also to inhibit the enzyme system in the fruit and prevent the oxidation of trace elements, for example: 0.1% ~ 0.3% citric acid and 0.001% ~ 0.002% isoascorbic acid is effective.