High Purity Food Additive Citric Acid Monohydrate Food Grade Citric Acid Mono

Citric acid has a molecular formula of C6H8O7. It is an important organic acid. It is a colorless crystal, odorless, has a strong sour taste, and is easily soluble in water. It is an acidity regulator and a food additive.

Citric acid is the most biochemically produced organic acid in the world, and citric acid and its salts are one of the pillar products of the fermentation industry. Mainly used in the food industry, such as sour agent, solubilizer, buffer, antioxidant, fishy and deodorant agent, flavor enhancer, gelling agent, toner, etc.

Food-grade citric acid is primarily derived from natural, renewable raw materials such as corn or sugarcane, emphasizing its alignment with eco-friendly practices. The use of plant-based substrates not only ensures a sustainable supply chain but also supports the growing consumer demand for products with a reduced environmental footprint. By harnessing nature's resources in a responsible and efficient manner, the production process guarantees that food-grade citric acid remains a green choice for modern food manufacturers.

The production of food-grade citric acid relies on advanced microbial fermentation, a cutting-edge biotechnology that enhances both efficiency and quality. This process uses specific strains of microorganisms to convert raw materials into citric acid under strictly controlled conditions. Through precise temperature, pH, and nutrient regulation, manufacturers achieve consistently high yields and superior product purity. This innovative method ensures a product free from synthetic additives, making it suitable for clean-label food products and premium applications.

In terms of food additives, it is mainly used in refreshing drinks and pickled products such as carbonated drinks, fruit juice drinks, and lactic acid drinks. Its demand is subject to changes in seasonal climate. Citric acid accounts for about 2/3 of the total consumption of sour agents.

1. Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity (reduce the pH value) of some fruits with low acidity when stored in cans, weaken the heat resistance of microorganisms and inhibit their growth, and prevent low acidity. Bacterial expansion and damage often occur in canned fruit.

2. Adding citric acid to the candy as a sour agent is easy to harmonize with the fruity taste. The use of citric acid in gel food such as jam and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bonds between pectin molecules can be gelled.

3. When processing canned vegetables, some vegetables are alkaline, and using citric acid as a pH regulator can not only play a seasoning role, but also maintain its quality.

4. Citric acid has the characteristics of chelation and pH adjustment, so that it can increase the performance of antioxidant, inhibit enzyme activity and prolong the shelf life of food in the processing of quick-frozen food.