Citric Acid Monohydrate E330 Food Grade 4-30 Mesh for Acidity Regulator and Food Additive

Citric Acid 
Appearance: White crystalline particle
Application:  Lotion, Cream, Shampoo, Whitening products, anti-aging products.

Assay: 99.5% Powder
Citric acid is a natural organic compound that is widely used in various applications, particularly in food, beverage, and cleaning products. Chemically, it is a weak organic acid with the formula C6H8O7. Citric acid is found naturally in citrus fruits, particularly lemons and limes, where it contributes to their tart flavor.

Citric Acid Monohydrate primarily applied in food and beverages as acidulant, flavor enhancer, preservative and fresh-keeping agent. It also acts as antioxidant, plasticizer, detergent and processing additive for chemical, cosmetic and cleaning sectors.

Food Industry
Acidulant: Adds a refreshing sour taste to beverages, candies, jams, canned foods, optimizing flavor.
Color protection & anti-oxidation: Prevents discoloration of fruits, vegetables, and meat, extending shelf life.
Leavening aid: Combines with baking soda to produce carbon dioxid e for fluffy baked goods.
Preservative: Reduces pH to inhibit bacteria and mould growth.
Stabilizer: Prevents stratification in dairy, cold drinks, and sauces.

Scale remover:

Dissolves limescale and soap scum in household cleaners and detergents.
pH regulator:

Balances acidity in skincare, shampoo, body wash, and toothpaste.
Water softener:

Chelates calcium and magnesium ions to soften water, boosting cleaning efficiency.

At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water, whereas the monohydrate forms when citric acid is crystallized from cold water. The monohydrate can be converted to the anhydrous form by heating it above 74 c. Citric acid also dissolves in absolute (anhydrous) ethano l (76 parts of citric acid per 100 parts of ethano l) at 15 degrees celsius. In chemical structure, citric acid shares the properties of other carboxylic acids. When heated above 175 c, it decomposes through the loss of carbo n dioxid e and water.

Citric Acid Uses
Citric acid has many uses in food production. It is a flavor enhancer, preservative, and helps facilitate the ripening process. About 50 percent of the world's citric acid production is used as a flavor booster in beverages, and because citric acid is made in a powder form, it's added to dry foods such as seasoning salts, flavoring powders, and crunchy snacks when a sour flavor is desired.
The acidic pH of citric acid makes it useful as a food preservative and preserves the color of the food since it significantly slows the oxidation. Since many bacteria are unable to grow in an acidic environment, citric acid is often added to jams, jellies, candy, canned foods, and even meat products as a form of preservation. Citric acid is also used to facilitate the ripening process when making cheese, particularly mozzarella. It is employed to adjust the pH of solutions when brewing both beer and wine, and works to keep fats from separating in homemade ice cream; it also prevents sugar from crystallizing in caramels. A small pinch of citric acid can also enhance the leavening power of baking soda, making it an ideal secret ingredient for cakes and biscuits. Those on a low-sodium diet may sub in citric acid for salt when seasoning.

Citric Acid Storage
Store citric acid in its original container in a cool, dry place. From the date of manufacturing, it has a shelf life of three years once opened and will stay stable for at least five years unopened.
Citric Acid Nutrition and Benefits
Citric acid has zero calories and fat but also no other nutritive values.