Food Ingredient/Food Additive Acidity Regulator Sodium Citrate/Trisodium Citrate Dihydrate

Sodium Citrate is an organic compound. It is white crystalline granules or powder, odorless and salty - tasting. It is used as a flavoring agent and stabilizer in the food and beverage industries, and as an anticoagulant, expectorant, and diuretic in the pharmaceutical industry.

(1) Food industry: As an acidity regulator to adjust the pH of foods and improve flavor; as a preservative to extend shelf life; and as an emulsifier and stabilizer in dairy products, beverages, etc., to prevent food stratification or precipitation.

(2) Pharmaceutical field: Used as an anticoagulant in blood products to prevent blood clotting; also serves as an excipient in pharmaceutical industry to help drug shaping or improve drug dissolution performance.

(3) Chemical industry: An important chemical raw material for preparing other citrates; acts as a metal ion chelating agent in water treatment, electroplating and other industries to remove metal ions from water or prevent their adverse effects during electroplating.

(4) Other applications: Functions as an additive in detergents to enhance decontamination ability; serves as a pH regulator and preservative in cosmetics to maintain product stability and safety.

(1) pH Regulation: With weak alkalinity, it reacts with acidic substances to adjust the pH of solutions or systems to specific ranges, meeting the needs of different application scenarios.

(2) Metal Ion Chelation: It forms stable chelates with various metal ions to mask them, reducing their impact on reactions or product quality and preventing issues like oxidation or discoloration caused by metal ions.

(3) Anticoagulation: In blood, it binds to calcium ions to form non-dissociable complexes, reducing calcium ion concentration and thus preventing blood clotting.

(4) Emulsification and Stabilization: By lowering the surface tension at the oil-water interface, it evenly disperses oil droplets in water to form stable emulsions, commonly used in the food and cosmetics industries to prevent emulsion stratification.

(5) Preservation: It inhibits microbial growth by adjusting pH and chelating metal ions (reducing their nutritional role for microbes), thereby extending the shelf life of food and pharmaceuticals.