Citric Acid

Citric Acid

Product Description

Properties:
At room temperature, citric acid is a white crystalline powder. It can exist either in an anhydrous (water-free) form or as a monohydrate. The anhydrous form crystallizes from hot water, whereas the monohydrate forms when citric acid is crystallized from cold water. The monohydrate can be converted to the anhydrous form by heating it above 74 C. Citric acid also dissolves in absolute (anhydrous) ethanol (76 parts of citric acid per 100 parts of ethanol) at 15 degrees Celsius.
In chemical structure, citric acid shares the properties of other carboxylic acids. When heated above 175 C, it decomposes through the loss of carbon dioxide and water.

Uses:
Food additive
As a food additive, citric acid is used as a flavoring and preservative in food and beverages, especially soft drinks. It is denoted by E number E330. Citrate salts of various metals are used to deliver those minerals in a biologically available form in many dietary supplements. The buffering properties of citrates are used to control pH in household cleaners and pharmaceuticals. In the United States the purity requirements for citric acid as a food additive is defined by the Food Chemical Codex (FCC), which is published by the United States Pharmacopoeia (USP).
Water softening
Citric acid's ability to chelate metals makes it useful in soaps and laundry detergents.

Others
Citric acid is used in biotechnology and the pharmaceutical industry to passivate high-purity process piping (in lieu of using nitric acid).
Citric acid is the active ingredient in some bathroom and kitchen cleaning solutions.

Citric acid can be added to ice cream to keep fat globules separate, and can be added to recipes in place of fresh lemon juice as well.
Citric acid is commonly employed in wine production as a substitute or improver where fruits containing little or no natural acidity are used.
Citric acid is also used as a stop bath in photography.
Citric acid is used as one of the active ingredients in the production of anti-viral tissues. [13]
Citric acid is used as the main ripening agent in the first steps of making mozzarella cheese

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