High Quality Good Price Citric Acid Monohydrate/Citric Acid Anhydrous/Sodium Citrate

• Customization: Available
• CAS No.: 77-92-9
• Formula: C6h8o7
• Model NO.: CT-2015
• EINECS: 201-069-1
• Nutritional Value: Non-nutritional
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Citric Acid
• Molecular Weight: 192.12 G/Mol
• CAS: 77-92-9
• Density: 1.542 g/cm3
• Water Solubility: Easily Soluble in Water
• Transport Package: Woven Plastic Bag
• Specification: 25KG/bags
• Origin: China
• Production Capacity: 50000mt/Season

Product Description

Citric acid (CA), also known as citric acid,  is an important organic weak acid. It is a colorless crystal, odorless, easily soluble in water, and the solution is acidic. In biochemistry, it is an intermediate in the citric acid cycle (tricarboxylic acid cycle), which occurs in the metabolism of all aerobic organisms. Citric acid is widely used as acidity regulator (GB2760-2014), flavoring agent and chelating agent.

food industry
Citric acid is the largest organic acid produced by biochemical methods in the world. Citric acid and salts are one of the pillar products of the fermentation industry and are mainly used in the food industry, such as sour agents, solubilizers, buffers, antioxidants, Deodorizer, flavor enhancer, gelling agent, toner, etc.
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 changes due to seasonal climate changes. Citric acid accounts for about 2/3 of the total consumption of sour agents. Adding citric acid to canned fruits can maintain or improve the flavor of the fruit, increase the acidity (lower pH value) of some fruits with lower acidity when canned, weaken the heat resistance of microorganisms and inhibit their growth, and prevent the growth of fruits with lower acidity. Bacterial expansion and damage often occur in canned fruits. Adding citric acid as a sour agent to candies can easily harmonize with the fruity flavor. The use of citric acid in gel foods such as jams and jelly can effectively reduce the negative charge of pectin, thereby causing hydrogen bonding between pectin molecules and gelation. When processing canned vegetables, some vegetables show an alkaline reaction. Using citric acid as a pH adjuster can not only play a seasoning role, but also maintain their quality. Citric acid's chelating and pH-adjusting properties enable it to increase antioxidant properties, inhibit enzyme activity, and extend the shelf life of food in the processing of quick-frozen foods.
metal cleaning
Citric acid is an organic acid produced through microbial fermentation. It is widely used in detergent production. Its specificity and chelation effect play a positive role. In the actual use process, citric acid has good performance, mainly in terms of safety. The raw materials for preparing citric acid are all derived from grains, which are safe food-grade microorganisms. The use of citric acid will not have any impact on the environment. It is relatively easy to degrade under the action of microorganisms and heat. Its own chelating ability is also relatively strong. Mainly in time, citrate has relatively strong chelation of manganese ions and iron ions. The ability and usage effect are also outstanding. Citric acid in detergents also has outstanding corrosion inhibition properties. Pickling is an important link in chemical cleaning. Compared with inorganic acids, citric acid is relatively weak in acidity, so it is harmful to the equipment. The corrosiveness produced is also relatively small. Citric acid cleaning is relatively safe and reliable. The waste liquid is also easier to handle and will not cause harm to the human body.