Citric Acid Anhydrous CAS 77-92-9

PRODUCT DESCRIPTION

It is a colorless, semi-transparent crystal or white granules, or white crystalline powder. It often contains one molecule of crystalline water. It is odorless, extremely sour in taste, and soluble in water, alcohol, and ether. Its calcium salt is more soluble in cold water than in hot water, and this property is often used to identify and separate citric acid. Anhydrous citric acid can be obtained by controlling the appropriate temperature during crystallization. The aqueous solution is acidic. It has slight weathering properties in dry air and deliquesces in moist air. It decomposes above 175°C, releasing water and carbon dioxide.

PRODUCT SPECIFICATION

PRODUCT APPLICATION

Citric acid anhydrous has many other uses, such as being an antioxidant synergist, a bleaching agent synergist, a jam gelling agent, a fruit color protector, a flavor enhancer, and a deodorizer for fish and goat milk. Anhydrous citric acid is widely present in fruits such as lemons, oranges, and tangerines in nature. The industrial production mainly uses synthetic methods and fermentation methods, with the industrial anhydrous citric acid mostly produced by black mold fermentation.Food Additive:Acid Agent
Anhydrous citric acid is widely used as an acidulant in the production of various beverages, juices, canned goods, candies, jams, and jellies, giving the products a refreshing and delicious taste with a fruity aroma. Anhydrous citric acid itself is a natural component of fruit juice, not only imparting a fruity flavor to the beverages but also acting as a solubilizer, buffer, and antioxidant, promoting the harmonious blending of sugar, flavors, and colors in the beverages and creating a pleasant taste and flavor.
Anhydrous citric acid acts as a sucrose conversion agent. Adding an appropriate amount of anhydrous citric acid to sucrose solution can convert it into glucose and fructose, increasing the saturation and viscosity of sucrose, increasing osmotic pressure, effectively preventing sucrose reversion in sugar products, and improving their shelf life and texture.
Anhydrous citric acid acts as a color protector for fruits and vegetables. Soaking the fruits and vegetables in a mixture of 1%-2% salt and 0.1% anhydrous citric acid can inhibit discoloration caused by enzymatic browning.
Anhydrous citric acid acts as a pH adjuster. When used in canned goods, jams, jellies, etc., it can lower the pH value and inhibit the growth of spoilage microorganisms. In general, when the pH value is below 5.5, most spoilage bacteria can be inhibited. Adjusting the pH value of food with anhydrous citric acid can also improve the quality and flavor. For example, when grapes or other winemaking ingredients are overripe and have insufficient acidity, anhydrous citric acid can be used to prevent the wine from having a flat taste. It also has antioxidant and color-protecting effects, preserving the freshness of the juice and preventing discoloration.
Anhydrous citric acid acts as an antioxidant synergist. Adding a 0.1% ascorbic acid solution to peeled fruits and vegetables can prevent oxidation and browning. Anhydrous citric acid is commonly used as a synergist to control the activity of polyphenol oxidase and prevent enzymatic browning. Anhydrous citric acid with one molecule of crystalline water can be used as an antioxidant for edible oils. Adding anhydrous citric acid can improve the taste of ice cream, increase emulsion stability, and prevent oxidation. It can also enhance the flavor and have antioxidant effects in jams and jellies. Adding anhydrous citric acid to various meats and vegetables during pickling can improve the flavor, remove fishy and off-odors, and provide antioxidant properties.
Anhydrous citric acid acts as an improver for leavening agents. When using baking soda as a leavening agent in pastry products, the products often have high alkalinity and poor taste. By using anhydrous citric acid and baking soda together, the carbon dioxide produced during the reaction can be absorbed, preventing the accumulation of sodium carbonate and reducing the alkalinity of the pastry, thus improving the flavor.
Anhydrous citric acid acts as a buffer. Different varieties, origins, harvesting periods, and storage times of vegetables and fruits can result in varying acid levels, which brings inconvenience to the industry. Therefore, controlling the solution acidity according to needs ensures product quality, inhibits bacterial growth, reduces sterilization time, and lowers sterilization temperature.
Anhydrous citric acid, when used in combination with mono- and diglycerides of fatty acids, acts as an emulsifier. Adding this emulsifier to the production of margarine and ice cream promotes fat emulsification and coagulation, thus improving product quality and creating a smooth texture. Recommended usage: 10g/kg for cold drinks.
Anhydrous citric acid serves as a flavoring agent and odor remover. It can be added to soft drinks, cold drinks, baked goods, candies, and chewing gum. Anhydrous citric acid can also be added as a stabilizer to many food packaging materials, preserving freshness and eliminating odors. For example, a film made of 1% anhydrous citric acid polyethylene can be used to package fish and pickled fish products, significantly reducing odor after three days. In addition, anhydrous citric acid is widely used as a deodorizer for fish and goat milk. It helps to neutralize and eliminate unpleasant odors, improving the overall sensory experience of the food products.
Overall, anhydrous citric acid has a wide range of applications in the food and beverage industry. It is used as an acidulant, pH adjuster, antioxidant synergist, color protector, flavor enhancer, emulsifier, and more. Its versatile properties make it a valuable ingredient in various food and beverage formulations.

Product Packing

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Packaging:
25 kg bag