Citric Acid Mono ANH E 330

Citric Acid Mono ANH E 330

C6H8O7.H2O - C6H8O7

General Information: Citric acid is a naturally occurring fruit acid, commercially produced by microbial fermentation of bit carbohydrate substrate. Citric acid is the most widely used organic acidifying and pH control agent in foods, beverages, pharmaceutical and technical applications. An acid used as a flavoring agent and chelating agent. Has high solubility in water. Has high chelation formation potential.

Characteristics: Anhydrite and monohydrate are found as colorless crystals or white crystalline powder. Odorless substances with strong acidic taste. Slightly effloresces in moist air, very soluble in water, freely soluble in ethanol (96%), slightly soluble in ether. Not toxic and have low reactivity. Chemically stable when stored under normal ambient conditions. Slightly hygroscopic. Monohydrate form is more hygroscopic than anhydrite form. Therefore, monohydrate is more prone to caking. Both are completely biodegradable and can be disposed of with regular waste or sewage according to local regulations.

Main Functions, Properties:

Food, Beverages: Adjusts pH, provides acidity, gives tart taste, enhances flavor, reduces sweetness, increases effectiveness of preservatives, optimizes gel strength in jams, jellies, gelatin desserts, prevents sweeteners from color degradation and loss, inactivates enzymes/microorganisms, catalyzes sugar inversion, complexes trace metals, acts as synergistic antioxidant, delays fat oxidation, supports fermentation process, stabilizes color, taste, flavor, vitamins. In carbonated beverages; used to provide sharpness, strengthen flavor and chelate with trace elements. Citric acid is the most commonly used acidity regulator in carbonated beverages.

In jams and marmalades; used to control pH and provide tartness. In cured and frozen meat products; used to increase water holding capacity by chelation. Used as antioxidant synergist in fats. Used in cheese to develop flavor and aroma and as acidity regulator. Citric acid used as acidity regulator in wines has been found to prevent precipitation and inhibit oxidation.

Pharmaceuticals: Provides effervescent dissolution, continues rapid dissolution of active ingredients, preserves stability of active substance, increases activity of preservative, pH buffer, masks bitter medicinal taste with tart taste, enhances flavor, improves solubility of cathartics and analgesics, acts as anticoagulant.

Personal Care: Adjusts pH, acts as metallic ion complexing agent, enhances effect of methyl parabens.

Detergents and Cleaners: As buffer, separates metal ions, renews phosphates, removes metal oxide products from ferrous or non-ferrous metallic surface, eliminates chlorine compression cracking, rapidly biodegradable.

Industrial Applications: pH adjustment, set retarder/water reducer agent (in concrete, mortar and plaster), complex forming agent in textile and oil well treatment, replaces corrosive and hazardous strong acids, enhances flavor in tobacco, promotes complete combustion in cigarettes, delays gelation in adhesives, as hardener in adhesives, as binder in refractory cement, improves feed effect in animal feed.