Best Food Additives Acidulants Citric Acid Anhydrous CAS 77-92-9

1. Description

   Citric acid is the world's largest organic acid produced by biochemical methods. Citric acid and its salts are one of the pillars of the fermentation industry and are mainly used in the food industry as acidifier, solubilizer, buffering agent, antioxidant, deodorizer, flavor enhancer, gelling agent, coloring agent, etc.

   Citric Acid Anhydrous 30-100 Mesh; 
   Citric Acid Anhydrous 12-40Mesh;
   Stable supply with warehouses in Shanghai, Qingdao and Tianjin
   Prompt shipment with Senior AEO accreditation
   Industry-leading quality at factory price: Ensign,TTCA, RZBC etc

   Test Items		Specification	Results
   Characters		Colourless Translucent Crystals Or As White, Fine, Crystalline Powder	Colourless  Translucent   Crystals Or As White, Fine, Crystalline Powder
   				Identification		Pass Test	Passes Test
   				Clarity And Colour Of Solution		Pass Test	Passes Test
   								Content		99.5-100.5%	100.10%
   Moisture		≤0.5%	0.10%
   Oxalic Acid		≤100mg/Kg	<100mg/Kg
   Sulphate		≤150ppm	<150ppm
   Readily Carbonisable Substances		Abs ≤0.52	<0.52
   				Tra ≥30%	>30%
   		Residue On Ignition(Sulphated Ash)				≤0.05%	0.01%
   				Heavy Metals				≤10ppm	<5ppm
   Arsenic		≤1mg/Kg	<0.1mg/Kg
   Lead		≤0.5mg/Kg	<0.1mg/Kg
   Mercury		≤1mg/Kg	<0.1mg/Kg
   Aluminium		≤0.2ppm	<0.2ppm
   				Bacterial Endotoxins		≤0.5Iu/Mg	<0.5Iu/Mg
   Isociric Acid (Relative Substances)		Pass Test	Pass Test
   				Polycyclic Aromatic Hydrocarbon		Pass Test	Pass Test
   Trilaurylamine		≤0.1mg/Kg	<0.1mg/Kg
   Sterility		Pass Test	Pass Test
   				Barium		Pass Test	Pass Test
   Calcium		≤200ppm	<200ppm
   				Iron		≤50ppm	<50ppm
   Chloride		≤50ppm	<50ppm

   
   
   
   
   
   
   

   Applications

   In food additives, citric acid is mainly used in carbonated beverages, juice drinks, lactic acid drinks and other refreshing beverages and pickled products, and its demand varies depending on the seasonal climate. Citric acid accounts for about 2/3 of the total consumption of acidulants.
   Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity of certain fruits with lower acidity when canned (lower pH), weaken the heat resistance of microorganisms and inhibit their growth, and prevent bacterial swelling and damage that often occurs in canned fruits with lower acidity.
   Adding citric acid as an acidulant in candy is easy to harmonize with fruit flavor. In-gel food such as jam, jelly in the use of citric acid can effectively reduce the negative charge of pectin, so that the pectin molecules between the hydrogen bonding and gel.
   In the processing of canned vegetables, some vegetables are an alkaline reaction, the use of citric acid as a pH adjuster, not only can play a flavoring role but also maintain its quality.
   Citric acid has a chelating effect and adjusting pH-worthy characteristics make it in the processing of frozen food can increase the performance of antioxidants, inhibit enzyme activity, and extend the shelf life of food.

   
   

   Storage

   Store in dry conditions below 30º C, away from sunlight. After opening, it should be stored in a separate package.

   
   

   
   

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