Appearance: colorless semi-transparent crystalline powder.

Physical and Chemical data:

Other Related indexes:

Solubility: soluble in water, alcohol and ether, the solubility in water is as below:

Main types:
According to the particle size, there are mainly 2 types:
1. 10~40 mesh.
2. 30~100 mesh.

Features:
1. Big solubility in water, alcohol and ether.
2. Among all the sour agents, CAA's acidity is the most accepted by human.
3. Water softening ability, it can combine the Ca2+ and other metal ions (except for alkali metal), and for the compounds (like Calcium citrate), their solubility in cold water is higher than hot water, which is a big advantage in detergent industry.
4. pH buffering ability.
5. Low toxic.
 

1. Food industry as acidity modifier.
2. Detergent industry as water softener and auxiliary.
3. Cosmetics.
4. Chemical industry and etc..

Function and application in food industry:
1. As sour agent in beverages, can, candy, and etc.
2. As sucrose conversion agent in sugar making.
3. As color fixative for fresh vegetables and fruits ( 1% CAA + 1~2% sodium chloride solution).
4. As pH buffering agent and modifiers in various mass production food.
5. As antioxidant in the mass processing of many food.
6. As modifier when combined with sodium bicarbonate in wheaten food.
7. As flavor and smell-remover in salted food and cans.
8. Slower the decline speed of Vc concentration in orange juice.
 
Function in detergent industry:
Replacing STPP to soften water with the following advantages:
1. Environmental friendly with good bi-degradation.
2. Better safety in dish washing and other related detergents which can enter human organs easily.
3. Good chelating ability, not only to Ca2+, Mg2+ but also to other non-alkali metal ions, and the solubility of these chelated salts in cold water is bigger than hot water.
4. Better solubility than STPP, Zeolite.
5. Good pH buffering ability.
6. Rust inhibiting ability which is good for the related equipments and pipes.
7. Thickening agent in liquid detergent system.

1. Citric Acid anhydrous is easily get caked when exposed in air.

2. Relationship / difference between Citric Acid Anhydrous and Citric Acid Monohydrate: The only difference is there is a crystal water molecule in CAM, there is almost no difference in chemical features and applications.

3. We normally list 2 years as the shelf life in our COA, the real shelf life can be slightly longer than 2 years if it's stocked in good condition (bags are sealed enough, away from direct sun-light, moisture and other incompatible chemical materials).