China Manufacturer Wholesale Price Acido Citrico Acid Citric Monohydrate Anhydrous

Product Description

Product Description

       Citric acid is an important organic acid. It is a colorless crystal, odorless, has a strong sour taste, and is easily soluble in water. It is mainly used in the food and beverage industry as a sour agent, flavoring agent, preservative, and preservative. It is also used as antioxidant, plasticizer and detergent in the chemical industry, cosmetics industry and washing industry

Product Parameters

 

Item Name	Citric Acid anhydrous
Appearance	Colorless or white crystals or powder, odorless and tastes sour.
Content (%)	99.9
Moisture (%)	0.1
Readily Carbonisablle Substance	0.2
Sulphated Ash (%)	0.02
Chloride (%)	<0.005
Sulphate (%)	<0.010
Oxalate (%)	<0.01
Calcium (%)	<0.02
Arsenic (mg/kg)	<0.2
Lead (mg/kg)	0.032

At present, citric acid anhydrous is mainly used in those industry:

1. Sour agent:

Anhydrous citric acid is widely used as a sour agent in the production of various beverages, cans, candies, etc. to
make the products sour and delicious, and have a fruity sweetness.

2. Sucrose conversion agent:

Anhydrous citric acid is used as a sucrose conversion agent. Adding an appropriate amount of anhydrous citric acid to the sucrose solution can convert it into sugar, thereby increasing the saturation and viscosity of sucrose, increasing the osmotic pressure, thereby effectively preventing sugar .The sucrose in the product can be sanded back, and the preservation of the product can be improved and the texture can be improved.

3. pH value adjuster:

Anhydrous citric acid is used in cans, jams, jelly and other products to lower the pH value and inhibit the reproduction of spoilage microorganisms. At the same time, using anhydrous citric acid to adjust the pH value of food can also improve the quality and flavor.

4. Improver of loosening agent:

When baking soda is used as a loosening agent in pasta products, the products often have high alkalinity and poor taste. Using anhydrous citric acid and baking soda together can reduce the alkalinity of pasta and improve its flavor.

 

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