CAS No.: | 77-92-9 |
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Formula: | C6h8o7 |
EINECS: | 201-069-1 |
Nutritional Value: | Nutritional |
Certification: | ISO, FDA |
Packaging Material: | Paper |
Samples: |
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Customization: |
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Citric Acid, chemical formula C6H8O7 (also known as citric acid), consists of three carboxyl (R-COOH) groups. It is a weak organic acid, which is a natural preservative produced naturally in citrus fruits and is also a sour flavor additive in foods and beverages. In biochemistry, it is an important intermediate of the citric acid cycle and therefore plays an important role in the metabolism of almost all organisms. In addition, it is also an environmentally friendly cleaning agent. Many fruits and vegetables, especially citrus fruits, contain high amounts of citric acid, especially lemons and limes - they contain high amounts of citric acid, up to 8% when dried (about 47g/L in fruit juice). In citrus fruits, the content of citric acid is between 0.005mol/L in oranges and grapefruits and 0.30mol/L in lemons and limes. This content varies with different cultivated species and plant growth.
Testing Item | Citric Acid Anhydrous | Citric Acid Monohydrate |
STPP content /% | ≥85 | 96.8 |
P2O5 content /% | 56.0~58.0 | 57.8 |
Water insoluble /% | ≤0.1 | 0.01 |
PH ( 1%) | 9.5-10 | 9.8 |
Whiteness /% | ≥85 | 94 |
Fluoride ( F) /% | ≤0.005 | 0.0006 |
Arsenic (AS)/% | ≤0.0003 | ≤0.00007 |
Heavy Metal(Pb)/% | ≤0.0010 | ≤0.0003 |
Stacking density(g/cm3) | 0.35-0.9 | 0.75 |
In terms of food additives, it is mainly used in refreshing drinks and pickled products such as carbonated drinks, fruit juice drinks, and lactic acid drinks. Its demand is subject to changes in seasonal climate. Citric acid accounts for about 2/3 of the total consumption of sour agents.
1. Adding citric acid to canned fruit can maintain or improve the flavor of the fruit, increase the acidity (reduce the pH value) of some fruits with low acidity when stored in cans, weaken the heat resistance of microorganisms and inhibit their growth, and prevent low acidity. Bacterial expansion and damage often occur in canned fruit.
2. Adding citric acid to the candy as a sour agent is easy to harmonize with the fruity taste. The use of citric acid in gel food such as jam and jelly can effectively reduce the negative charge of pectin, so that the hydrogen bonds between pectin molecules can be gelled.
3. When processing canned vegetables, some vegetables are alkaline, and using citric acid as a pH regulator can not only play a seasoning role, but also maintain its quality.
4. Citric acid has the characteristics of chelation and pH adjustment, so that it can increase the performance of antioxidant, inhibit enzyme activity and prolong the shelf life of food in the processing of quick-frozen food.
Hebei yanxi chemical co. LTD. has expanded a compositive entity from initially only as a small manufacturer. The company dedicated to the development, production and marketing of chemicals. Main products are cas: 6080-56-4, 2-phenylacetamide (cas103-81-1), After many years of efforts, we have established stable and friendly business relations with dozens of European and American pharmaceutical companies, multinational chemical companies and importers.
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