Quick Start Guide of Citric Acid

Introduction of Citric Acid

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?

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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.

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We have our own factory and lab

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OEM/ODM

We support OEM/ODM services.

Information about Citric Acid

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Latest News of Citric Acid

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The Difference between Citric Acid Anhydrous And Citric Acid Monohydrate

Citric acid, a pivotal compound in the culinary, pharmaceutical, and industrial worlds, exists intriguingly in two distinct forms - citric acid anhydrous and citric acid monohydrate. The differences between these two forms, though subtle in chemical composition, have significant implications for the

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The Role of Sodium Erythorbate in Meat Curing: Benefits and Safety Guidelines

Meat curing is a time-honored method of preserving and enhancing the flavor of various meat products. One important ingredient in the curing process is sodium erythorbate, a versatile compound that offers several benefits to meat curing. In this article, we will explore the role of sodium erythorbat

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Exploring the Health Impacts of Preservatives: Sodium Erythorbate Facts

In the world of food preservation, sodium erythorbate has gained significant attention for its ability to extend the shelf life of various products. However, as consumers become increasingly concerned about the potential health impacts of additives and preservatives, it is crucial to explore the fac

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2024-05
The Difference between Citric Acid Anhydrous And Citric Acid Monohydrate

Citric acid, a pivotal compound in the culinary, pharmaceutical, and industrial worlds, exists intriguingly in two distinct forms - citric acid anhydrous and citric acid monohydrate. The differences between these two forms, though subtle in chemical composition, have significant implications for the

13
2024-05
The Role of Sodium Erythorbate in Meat Curing: Benefits and Safety Guidelines

Meat curing is a time-honored method of preserving and enhancing the flavor of various meat products. One important ingredient in the curing process is sodium erythorbate, a versatile compound that offers several benefits to meat curing. In this article, we will explore the role of sodium erythorbat

09
2024-05
Exploring the Health Impacts of Preservatives: Sodium Erythorbate Facts

In the world of food preservation, sodium erythorbate has gained significant attention for its ability to extend the shelf life of various products. However, as consumers become increasingly concerned about the potential health impacts of additives and preservatives, it is crucial to explore the fac

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