Quick Start Guide of Citric Acid

Introduction of Citric Acid

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Product name: Citric Acid Model: anhydrous and monohydrate
CAS No.: 77-92-9 Molecular formula: C6H8O7 EINECS No.: 201-069-1

ITEM	SPECIFICATION
Appearance	Colorless or white crystal
Identification	Complies with the limit Test
Clarity&Colour of Solution	Pass test
Purity	99.5~101.0%
Moisture	< 1.0%
Sulphated Ash	≤0.05%
Sulphate	≤150ppm
Oxalic acid	≤100ppm
Heavy Metals	≤5ppm
Readily Carbonisable Substance	Pass test
Bacterial Endotoxin	<0.5IU/mg
Aluminium	≤0.2ppm
Lead	≤0.5ppm
Arsenic	≤1ppm
Mercury	≤1ppm
Mesh	30-100MESH

What Citric Acid Does？

Drinks

The consumption of citric acid in the beverage industry accounts for 75% to 80% of the total citric acid production. Citric acid is one of the natural components of fruit juice. It not only imparts fruit flavor, but also has the functions of solubilization, buffering, and anti-oxidation. It makes the sugar, flavor, pigment and other ingredients in the beverage blend and coordinate to form a harmonious taste and aroma, which can increase anti-microbial properties. Anti-corrosion effect. Therefore, it is widely used in the preparation of various fruit-based soft drinks.

Jam and jelly

The role of citric acid in jam and jelly is similar to that in beverages. It mainly adjusts the pH of the product and imparts sour taste to the product. In the production of jam, it can improve the flavor and prevent the defects of sucrose crystallizing and sand.

Candy

The addition of citric acid to candies can increase the sourness and prevent the oxidation of various ingredients and the precipitation of sucrose crystals. Generally, sour candy can contain 2% citric acid. In the production of pectin jelly, citric acid can adjust the acidity and enhance the gel strength. Anhydrous citric acid is used in chewing gum and powdered foods.

Frozen food

Citric acid has the characteristics of chelating and adjusting pH, which can strengthen the effect of antioxidants and deactivate enzymes, and can more reliably ensure the stability of frozen foods. Citric acid alone or in combination with erythorbic acid helps to extend the shelf life of frozen fish and shellfish. It can inactivate enzymes that can cause fish spoilage and shellfish deterioration and chelate trace elements. Seafood products should generally be soaked in 0.25% citric acid and 0.2% erythorbic acid solution before freezing, which is conducive to preservation and refrigeration.

How should I apply Citric Acid in my own products?

Why Choose Sunway's Citric Acid？

OUR ADVANTAGE

WHY CHOOSE US

Experience

We have been specialized in the manufacturing and export of agrochemicals, food additives, feedstuff additives and water treatment chemicals for over 10 years.

Professional

We have our own factory and lab

Customized

We can provide customized packages

OEM/ODM

We support OEM/ODM services.

Information about Citric Acid

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